Filet Mignon | A5 Miyazakigyu Japanese Wagyu

Experience the pinnacle of steak perfection with our A5 Japanese Wagyu Filet Mignon, sourced exclusively from the award-winning Miyazaki-Gyu program in Japan’s Miyazaki Prefecture — a producer that has claimed multiple Wagyu Olympics titles for exceptional quality.

Hand-selected and butchered entirely by hand, each filet showcases an exquisite BMS 10–12 marbling score, delivering a melt-in-your-mouth tenderness and unparalleled depth of flavor. Raised with the utmost care, our cattle are fed a balanced diet of grass and premium grain, ensuring a buttery texture and a naturally rich umami profile.

Unlike mass-market “Wagyu” blends, this is 100% authentic Japanese A5 beef — hormone-free, antibiotic-free, and aged to perfection for at least 30 days. Every steak is vacuum-sealed fresh, preserving its integrity from our boutique to your table.

Whether pan-seared, grilled over charcoal, or cooked sous-vide, the A5 Japanese Wagyu Filet Mignon offers a luxurious dining experience worthy of the most special occasions.

Highlights:

• Authentic Miyazaki-Gyu A5 Wagyu – among the highest-rated beef in Japan.

• BMS 10–12 marbling for unmatched tenderness and flavor.

• Hand-cut and wet-aged for at least 30 days.

• Hormone-free, antibiotic-free, ethically raised cattle.

• Individually vacuum-sealed for peak freshness.

Indulge in what many chefs and connoisseurs consider the “caviar of beef” — the kind of steak that turns a meal into an unforgettable memory.

Center Cut: Completely trimmed and cut from the center of the tenderloin; what you expect a filet mignon to look like. This is what you would pay $400 for at a high-end steakhouse.

Side-On: Cut to maximize yield and be more efficient. The cut may have a bit of fat or may be slightly imperfect. Not a big impact on the experience. Same quality, taste and texture.

ABOUT A5 WAGYU FILET MIGNON

A5 Japanese Wagyu beef is measured on five factors:

1. Marbling
2. Meat color and brightness
3. Firmness
4. Texture of meat
5. Color, luster and quality of fat

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 wagyu means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. It's literally like tasting a cloud; a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.

THE MIYAZAKI-GYU DIFFERENCE

At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 Wagyu Meat but Miyazaki Gyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "Beef from Miyazaki Prefecture."

All Miyazakigyu is Wagyu but not all Wagyu is Miyazakigyu. Miyazakigyu is one step above Miyazaki Wagyu and is the cream of the crop of all Wagyu from Miyazaki. It is quite literally the best beef in the world.

Every five years, national “Wagyu Olympics” are held to determine Japan’s, and therefore the world’s, best Wagyu. Miyazaki-Gyu is the only Wagyu Program to win this award twice in a row (2007 and 2012) and then be a runner up in 2017.

You can and will find cheaper A5 wagyu beef. In fact, even Kobe beef is cheaper. But we chose to offer the best beef in the world at the most affordable price that we could.

NEVER HAD A5 WAGYU BEFORE?

At first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak, is what makes it melt in your mouth.

This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy. That being said, it is recommended to pay close attention so that you do not burn or overcook your steaks.

Best Cooked: Medium-Rare, Medium, Medium-Well

Source: Miyazaki, Japan