A5 Premium Omi Beef Filet Steak
A5 Premium Omi Beef Filet Steak
A5 Premium Omi Beef Filet Steak is the tenderloin — the single most tender cut of authentic Omi Wagyu, raised in Shiga Prefecture. Fine-grained, buttery, and elegantly lean, it delivers luxury without heaviness.
Why you’ll love it
- Authentic A5 Omi Wagyu — one of Japan’s three finest wagyu.
- The most tender cut — fork-tender tenderloin with a delicate grain.
- Refined, not heavy — elegant marbling, leaner than ribeye.
- A special-occasion centrepiece — restaurant-grade steak at home.
Product details
| Grade | A5 — the highest Japanese Wagyu grade |
|---|---|
| Cut | Filet (tenderloin) |
| Origin | Omi Beef · Shiga Prefecture, Japan |
| Flavour | Delicate, buttery, exceptionally tender |
| Best cooked | Rare to medium-rare, rested before slicing |
| Portion sizes | 150–200g · 200–250g · 250–300g per piece |
How to cook
Season simply with salt and pepper. Sear in a hot pan with a little oil for 2–3 minutes per side for medium-rare, then rest before slicing. Filet is lean — avoid overcooking to keep it tender.
FAQs
What is the filet cut?
It’s the tenderloin, the leanest and most tender muscle — prized for its melt-in-the-mouth texture.
Is A5 filet very fatty?
No — it’s the leaner side of A5 wagyu, offering tenderness and refined flavour rather than heavy richness.
How should I cook it?
Pan-sear to rare or medium-rare and rest before serving.