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purposeful grinding of Japanese A5 Wagyu at a 75/25 lean-to-fat ratio
each 1-pound pack is pre-sliced and ready for the pan
The IQF process ensures that each scallop is frozen separately
hickory nuts
Australian Wagyu Filet Mignon Cotton purposeful grinding of Japanese A5The filet mignon is the most tender muscle on the steer because it does almost no work but that same inactivity usually means less flavor. Australian Wagyu at MS 6 7 changes that equation. The intramuscular fat threading through this tenderloin gives you genuine Wagyu richness without the melt into nothing texture that higher marbled cuts can produce. It's 8oz of steak that's simultaneously buttery soft and actually satisfying to eat. This comes to us
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