Japanese A5 Wagyu Fillet , 400g

Produced in Kagoshima, Japan. Japanese A5 Wagyu Fillet in a 400g format, selected for its fine marbling, particularly tender texture and mild, clean beef flavour. This format can be cooked as one substantial centrepiece, divided into two smaller steaks or sliced after resting for shared plates. Fillet has less connective tissue than more worked cuts, while A5 marbling gives it a soft, buttery finish.

• Identity: Japanese A5 Wagyu Fillet, presented in the 400g format on this page.
• Ingredients: Japanese Wagyu beef. Check the current pack label for the full ingredient and allergen information.
• Format: This page is led by 400g. The selector also lists 200g, 400g, 2 × 200g, 2 × 400g and 4.5kg options.
• Features: Fine A5 marbling, a particularly tender bite, mild beef flavour and a buttery finish.
• Best for: Pan searing, a dinner for two, a shared tasting or individually plated portions.
• Included: The selected weight of Japanese A5 Wagyu Fillet.
• Care: Keep at the temperature stated on the current pack label and follow its use-by instructions.

How to cook

Bring the surface of the beef dry before cooking. Use a hot pan, cook to your preferred doneness, then rest briefly before slicing. A thicker 400g piece can be cooked more gently before a final sear, while smaller portions need only brief contact with high heat. Keep the seasoning simple so the beef remains the focus.

Flavour and serving

Expect a tender, fine-grained texture with a mild beef character and a soft, buttery finish from the marbling. Serve with short-grain rice, mushrooms, green vegetables, wasabi, pickled ginger or a light citrus dressing.