FILET MIGNON JAPANESE MIYAZAKI WAGYU A5

Recommended Degree Of Doneness: 

Meat Type: 

Country of Origin: 

Steak Type: 

Cut Type:

Cooking Methods: 

Store at

For long-term storage - Keep at 0°C or below (-18°C or lower).

For consumption within 2–3 days - Store between 0°C and 4°C.

COOKED TO PERFECTION

1. You can season the steak before cooking, a high-quality steak has great natural flavor, so just a little salt is enough to enhance it.

2. Heat your pan to medium-high. Let the steak’s natural fat melt, no extra oil needed. For lean cuts like filet, a light rub of olive oil adds a perfect touch before cooking.

3. Place the steak in the pan and let it sear. Turn it regularly for even cooking.

5. Remove the steak when it reaches your preferred doneness. A meat thermometer can help check the temperature, if needed.

Chef’s recommendation:

Rare 50–55°C | Medium Rare 55–60°C | Medium 60–65°C