In Japan the top grade of beef is called A5.
The cattle are fed for 500-600 days and have a controlled
daily weight gain of 0.8kg compared to domestic cattle 1.8 to 2.4kg daily gain.
Our Kobe Filet Mignon Steaks are
juiciest and tender of all the steaks. This marvelously rich, yet mellow
boneless cut comes from the heart of the short loin where the most abundant
marbling, tender texture and succulent taste is found. This steakhouse classic
goes by several different names such as "Tenderloin steaks" as well as
"Chateaubriand". Bottom line: This is a boneless steak cut from the top loin,
the most tender section of beef.Taste the difference.
1 (14 ozs.) Filet Mignon Steak - Japanese Grade A 5
Grade A 5 : Highest Grade of Japanese Wagyu - Kobe Beef
A 5 is the "Highest Grade of Beef in the World"
BMS 8, 9, 10, 11 and 12
