WAGYU beef fillet
Beef fillet, also called tournedos, is one of the most noble parts, furthermore when it comes from a meat of exception like Wagyu Beef. This part is not very solicited by the animal, making its meat widely appreciated for its tenderness.
Born of the juxtaposition of the words WA (Japan) and GYU (Beef), this mythical race of Japanese cattle is part of the most appreciated breeds by meat lovers. Traditionally, the WAGYU cattle were used in Japan as beasts of burden and oxen. They were selected for their capacity to quickly metabolize fat into sugars and to transform these sugars into energy and muscular force. Wagyu cows have been isolated from other races since Japanese Medieval times because of the mountainous landscape and constant wars. This isolation has insured this breed an unmatched genetic purity.
An exceptional meat and an exceptional “persillage”, thanks to its intramuscular marbling (the fat is distributed inside the muscles’ meat, and not around it): such are the qualities of Wagyu beef, which have made it famous around the world for its extreme tenderness and its inimitable buttery and nutty flavor. Moreover, the fat in this meat has the particularity to be rich in mono-unsaturated fatty acids. The latter are low in cholesterol and thus good for your health.
Live an out of the ordinary gustatory experience with Wagyu!
When vacuum-packed, the meat can be stored 7 days in the fridge.
If the package is open or pierced, a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it progressively defrost in the fridge.
In the oven:
Pre-heat the oven at 250°C.
Put in the oven for 12 min per pound (500g) at 250°C.
Water regularly. Cover with aluminum foil for 5 min before serving.
COOKED THROUGH at 40°C.
In a pan:
It must be colored over a high heat on both sides in a pan with a little fat (oil or butter) in order to sear the surface and caramelise the juices to form a crust that will protect it through the cooking over a lower flame: 2 to 4 minutes per side.