Japanese A5 Wagyu Filet Mignon (Avg Weight 6 - 8 oz) Poultry Wrap in bacon before cooking

Wrap in bacon before cooking for an extra layer of savory richness

The Blanch: Simmer them in salted water with a splash of vinegar for 3-5 minutes until firm

The "Grill Master’s Shortcut" — Steakhouse Quality on a Stick

They are perfectly portioned for a substantial

This is the ultimate convenience cut for the gourmet cook

Japanese A5 Wagyu Filet Mignon (Avg Weight 6 - 8 oz) Poultry Wrap in bacon before cookingJapanese A5 Wagyu Filet Mignon (Avg Weight 6 8 oz) The "Velvet Steak" The Apex of Tenderness. If the Filet Mignon is known as the most tender cut of beef, the Japanese A5 version redefines the word entirely. Sourced directly from Japan (typically Miyazaki or Kagoshima), this steak comes from the Psoas Major muscle, which does almost no work. In standard beef, the Filet is lean. In Japanese A5 Wagyu, however, it is threaded with delicate, snowflake