Australian Wagyu Fillet Steak MS4/5

Full Blood Wagyu Fillet Steaks from Robbins Island, Tasmania. The most tender steak possible.

Origin: Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s.During the iconic seasonal musters , bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Situated on the north western tip of Tasmania, the island has a temperate climate, clean air and a pristine coastal environment.

• Lightly Marbled
• Always Tender
• A 250 portion feeds 1 person
• Raised without the use of Anti-biotics
• Stays Fresh in the Chiller for at least 3 days from the date of delivery
• If not consumed within 3 days, please keep in freezer
• Individually vacuum packed for easy storage
• Delivered via refrigerated truck

Wagyu Fillet Steak is derived from the loin set of a cattle, a suspending muscle found at the upper top section of the animal. Unlike cuts found in the thoracic and pelvic limb with abundant connective tissues. The suspended loin section is not a muscle of locomotion, resulting in a much tender piece of steak.

Doneness guide: 

Rare 50 celsius, Medium rare 56 celsius, Medium 60 celsius , Medium Well 64 celsius, Well done 68 celsius

Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: oast, sous vide. 

Cooking Tip: As the tenderloin is a leaner cut, brushing or basting with foaming butter while cooking greatly helps to get a good crust.