Sale Sold out
1 1

American Wagyu Filet

American Wagyu Filet

USA

The pinnacle of tenderness, this American Wagyu Filet features delicate marbling and a silky, melt-in-your-mouth texture. Luxuriously lean yet impossibly tender, it offers a refined, buttery finish that elevates intimate dinners into unforgettable experiences.

$63
$63
View full details
Description

Unlock a rare culinary experience with the American Wagyu filet—where artistry and meticulous care converge in every bite. Raised in lush American pastures under time-honored Japanese guidance, each filet is a masterpiece of marbling, boasting a high marbling score that gives new meaning to melt-in-your-mouth. The flavor is delicately sweet, pristine, and clean—while the texture is so tender and silky, it’s nearly ethereal.

American Wagyu cattle roam freely and feast on a carefully blended vegetarian diet, producing steak that’s not only rich in omega fats, but raised with genuine respect for both land and animal. Simple seasoning—just a kiss of flaky salt, cracked pepper, and perhaps a whisper of herb butter—unlocks the filet’s astonishing depth.

Whether seared in a hot pan, delicately grilled, or gently sous vided, every preparation brings forth layers of exquisite flavor and an unforgettable finish.

Each filet arrives expertly vacuum-sealed for ultimate freshness, assuring you of premium quality from ranch to table. The Wagyu filet isn’t just a steak—it’s an invitation to savor excellence, designed for those who seek the extraordinary and demand nothing less.

Flavor Profile

Buttery

Tender

Silky

Juicy

Details

American Wagyu Filet Details

  • Breed: Wagyu, F1/F2, Cross
  • Weight: 8oz
  • Thickness: 1-2.5
  • Tenderness Score: 9/10
  • Cattle Origin: USA
  • Packaging: Individually vacuum-sealed
Prep Instructions

Step-by-Step Instructions for American Wagyu Filet

1. Thaw and Bring to Room Temperature

  • Remove the filet from the freezer and place it in the refrigerator for 24 hours or until fully thawed.
  • About 45–60 minutes before cooking, take the steak out of the fridge, unwrap, and let it rest at room temperature. This ensures even cooking and a tender finish.

2. Pat Dry and Season

  • Use paper towels to pat the steak thoroughly dry. Moisture on the surface can prevent a strong sear.
  • Generously season both sides with kosher salt and freshly cracked black pepper. Keep seasonings simple to allow the Wagyu’s marbling to shine.

3. Preheat Your Cooking Surface

  • For pan-searing, heat a heavy skillet (preferably cast iron) over high heat until nearly smoking hot.
  • For grilling, preheat the grill to high (450°F+).

4. Sear the Filet

  • Add a small amount of high-smoke-point oil (such as avocado or grapeseed) to the pan if desired.
  • Place filet on the hot skillet or grill. Sear for 2–3 minutes per side until a rich brown crust forms.
  • For steaks thicker than 1.5 inches, or for a more precise finish, transfer the skillet to a preheated 350°F oven and continue cooking 5–12 minutes until your desired internal temperature (see below) is reached.Rare: 120–129°FMedium Rare: 130–134°F (Recommended)Medium: 135–144°FMedium Well: 145–155°F
  • Always use a meat thermometer for accuracy.

5. Rest the Steak

  • Once cooked to your liking, transfer the filet to a plate or cutting board and loosely tent with foil.
  • Rest for 5–10 minutes. This step allows the juices to redistribute, resulting in maximum tenderness and flavor.

6. Slice and Serve

  • Slice the filet against the grain for best texture and juiciness.
  • Plate with your favorite sides and enjoy your Wagyu filet at its peak.

American Wagyu Filet Recommendations

Cooking Methods
  • High-heat cast iron searing for crisp crust and optimal fat render
  • Grilling over direct-then-indirect heat for smoky depth and precise doneness
  • Reverse sear technique for thicker cuts to achieve edge-to-edge pink
  • Sous-Vide

Seasoning and Herbs
  • Coarse Salt
  • Black Pepper
  • Rosemary
  • Garlic

Side Dish Recipes
  • Classic Coleslaw
  • Roasted Broccolini
  • Deviled Eggs with fresh chives

Marinades
  • Classic TX BBQ Marinade
  • Soy-Garlic Marinade
  • Chipotle Citrus Marinade

Sauces and Toppings
  • Red wine reduction sauce (classic luxury and piquancy)
  • Creamy peppercorn sauce (spiced richness)
  • Morel mushroom sauce (earthy, decadent)
  • Horseradish cream (a cool, sharp contrast)

Drink Pairings

Wine: Red-Malbec, Syrah, Cabernet. White- Oaked Chardonnay, Chenin Blanc

Beer: Porter, Stout, Amber ale, IPA

Spirits: Mezcal old fashioned, Bourbon Neat, Sazerac

Non-Alcoholic: Lemon club soda, Ginger beer, cranberry juice

Origin Story

Wagyu beef’s journey in the United States began in the mid-1970s, when pioneering ranchers imported four Wagyu bulls—two Japanese Black and two Japanese Red—from Japan. With no purebred Wagyu cows available, these bulls were initially crossbred with Angus, Hereford, and other American cattle, creating “American Wagyu” hybrids valued for unique marbling and flavor.​

A major milestone occurred in 1993 when the first Japanese Black Wagyu females arrived in America, allowing ranchers to breed pureblood Wagyu for the first time on US soil. Limited further imports in the 1990s gradually expanded the genetic base. American ranchers, inspired by Japan’s traditions but also innovating with unique feeding and care practices, built a new legacy: American Wagyu became prized for its balanced marbling, tenderness, and bold beef flavor—a luxurious yet distinctly American interpretation of the world’s most celebrated beef.

How to Cook American Wagyu Filet

The Wagyu filet flourishes with confident, high-heat techniques that honor its ethereal tenderness and subtle marbling. A swift sear—whether over crackling coals or in a blazing cast iron skillet—creates a delicate golden crust while the steak’s rich fat gently melts within, bathing each bite in buttery flavor. Careful control over heat ensures the filet remains exquisitely supple and never dries out, while a gentle resting period allows the juices to redistribute, resulting in a filet that is exceptionally juicy, refined, and truly melt-in-the-mouth—an elegant showcase for American Wagyu at its peak.

Temperature Table
Prefered Doneness Temperature Cook Time Per Side Rest Time
Rare 120-129 Degrees F 2-3 Minutes 3 Minutes
Medium Rare 130-135 Degrees F 3-4 Minutes 4 Minutes
Medium 135-145 Degrees F 4-5 Minutes 5 Minutes
Medium Well 145-150 Degrees F 5-6 Minutes 5 Minutes

Frequently Asked Questions

Are American Wagyu cattle raised sustainably and ethically?

Absolutely. The cattle are raised in a low-stress, open-range environment, fed a specialized vegetarian diet, and cared for with a strong commitment to animal welfare and environmental stewardship.

How should I cook American Wagyu filet for best results?

It’s best when pan-seared or grilled to medium-rare (130–134°F), allowing the marbling to soften and infuse the meat. Use minimal seasoning to highlight the beef’s natural flavors.

How is the filet packaged and shipped?

Each filet is individually vacuum-sealed and shipped frozen to preserve freshness. It arrives insulated and ready for safe home storage or immediate preparation.

Is the Wagyu filet suitable for sous vide?

Yes, it’s excellent for sous vide. Cook at 129–134°F for 1–2 hours, then quickly sear in a hot pan to develop a flavorful crust.