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Nordic Selections

A5 Japanese Wagyu Filet Mignon (8oz portion)

A5 Japanese Wagyu Filet Mignon (8oz portion)

Regular price $145.00
Regular price Sale price $145.00
Sale Sold out

Portion per pack

7.5-8.5oz filet.
This rich cut of wagyu is great to experience with friends and family!

Grading

A5 - The highest grade that can be received by the Japanese Meat Grading Association.

Source

Region: Kagoshima Prefecture - Winner of the Wagyu Olympics

Breed: Japanese Black (Kuroge)

Cooking tips

If frozen, thaw slowly, like overnight in the refrigerator.

The filet mignon is best enjoyed medium rare. Use a very hot pan (like a cast iron skillet) and sear each side for about 2 minutes.

Our selection of wagyu comes from Kagoshima Prefecture, the winner of the last Wagyu Olympics!

With the highest quality grading granted by the Japanese Meat Grading Association, this authentic A5 Japanese Wagyu is guaranteed to impress any steak aficionado.

This cut of wagyu is packed just like your favorite Nordic Catch Seafood, airtight in a protective tray to prolong its flavor and integrity.

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A5 Japanese Wagyu

Questions about this Nordic Selection

Why A5 Japanese Wagyu beef?

What better beef to go with the "best sashimi grade" seafood?

Not only is this authentic Japanese wagyu, it is A5, the highest grading you can get.

The Nordic Selections catalog only includes products considered "best in class".

What's the difference from Australian Wagyu and others?

If you are looking for true, authentic wagyu, Japan is the only place to get it.

Any other "wagyu" are hybrids and only made by cross-breeding different species of cow, yielding very different flavors and textures.

Our wagyu is 100% Japanese.

Can I get it fresh, not frozen?

Yes! If you are willing to wait.

Most Nordic Selections products are available to us fresh, but we do not source them on a weekly basis like our Nordic Catch seafood.

So we must freeze most of it between order cycles.

Reach out to support@nordiccatch.com if you'd like information about custom ordering.

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