Grass-Fed Wagyu – Filet Mignon
Exceptional marbling. Deep flavor. Remarkable tenderness.
100% grass-fed and grass-finished Wagyu filet — luxurious marbling with a cleaner, leaner profile than grain-fed cuts.
- 100% Grass-Fed & Grass-Finished
- Most Tender Cut of Wagyu
- Keto-Friendly, No Hormones
BEHIND THE PRODUCT: The coasts of Tasmania, Gippsland, and South Australia are where our carefully selected black cows freely roam and graze for 30 months. Here, the air is pure and the grass grows in mineral-rich volcanic soils. There is no denying that fat gives wagyu filet mignon its distinct flavor and texture. All-natural, no additives, preservatives, antibiotics or hormones.
SERVING SUGGESTIONS: Cook our wagyu filet mignon just as you would any delicate beef product –remove from the refrigerator a half-hour prior to cooking. Generously season with salt and pepper, and let rest. Grill or pan-sear in a cast-iron skillet over high heat. For medium-rare, cook until it reaches an internal temperature of 130ºF.
Pat dry, season simply with salt, and bring close to room temperature before cooking. Sear over high heat, then finish gently. Rest before slicing against the grain.
CUT: Filet Mignon
FEEDING: 100% grass-fed and grass-finished
BEST FOR: Lean tenderness
PROFILE: Clean and delicate
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate promptly after delivery and follow the storage instructions included with your order.
The cleanest, most tender Wagyu filet
A grass-fed filet prioritizes softness and a clean finish rather than heavy marbling. It is the lightest expression in the Wagyu collection.
What makes Australian Wagyu exceptional
A combination of Wagyu genetics, carefully managed raising programs, extended feeding, and independent marbling assessment creates its signature richness and consistency.
Raised in Australia
Australia is one of the world's leading producers of premium Wagyu, known for traceable herds, high animal-health standards, and consistent grading.
BMS 8–9
Fine intramuscular fat melts as the steak cooks, creating exceptional juiciness, tenderness, and a long buttery finish.
Selected for each cut
Filet, ribeye, strip, picanha, and tomahawk each express marbling differently. Choose based on the balance of tenderness and beefy flavor you prefer.
A better steak in three steps
Australian Wagyu needs less intervention, not more. High heat, careful timing, and a proper rest let the marbling do the work.
Temper & season
Pat the steak dry. Let it lose its refrigerator chill, then season simply with salt so the Wagyu flavor remains the focus.
Sear
Use a very hot heavy pan or grill. Sear to build a deep crust, turning as needed for even browning.
Rest & slice
Rest before slicing so the juices settle. Cut against the grain and finish with flaky salt if desired.
Luxury you can taste in every cut
Exceptional genetics and disciplined raising create unmistakable flavor, tenderness, and consistency.
The marbling
Fine intramuscular fat melts into the steak as it cooks, delivering juiciness and richness without masking the beef.
The balance
Australian Wagyu is prized for combining luxurious Wagyu texture with a clean, deeply beefy finish.
The versatility
Choose filet for tenderness, strip for balance, ribeye for richness, picanha for its signature fat cap, or tomahawk for the centerpiece.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Australian Wagyu cut.
Restaurant-quality Australian Wagyu, delivered cold.
Premium cuts selected for marbling, tenderness, and unforgettable flavor.