Wagyu Beef, Blackmore 100% Wagyu Beef, Filet Mignon

Blackmore 100% Fullblood Wagyu Beef Filet Mignon has a smooth buttery caramel flavor that is intensely sweet and delicate. With a marbling score of 9+, this exceptional Japanese Wagyu beef raised in Australia rivals Japanese Kobe beef in flavor and texture and is favored by restaurants worldwide. Because demand outweighs supply, please call us to reserve your order of Blackmore Wagyu Filet Mignon. When Wagyu Beef is referred to as Fullblood, that means the Japanese Black Wagyu that has not had any other breed introduced into their bloodlines. Blackmore Wagyu Beef is Fullblood. SHIPS FRESH CUT WITHIN 3 DAYS.

“We have just completed a blind test between Blackmore Wagyu Beef and Japanese supplied Wagyu, and I am pleased to tell you that we had a difficult time telling them apart. Bravo!!” Thomas Keller, French Laundry, USA Blackmore 100% Wagyu Beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its “melt in the mouth” juiciness and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavor. The marbling reappears once the meat is cooled.

Blackmore 100% Wagyu Beef ships frozen in a styrofoam box with gel ice. The freshness and integrity of the meat is preserved in the freezing and thawing process because of its high fat content. Once thawed, the steaks should be consumed within a week. Bring to room temperature before cooking. Grill over open flames or in a preheated cast iron skillet. Wagyu beef should never be cooked more than medium rare. Ideally, the beef should be cooked so that the outside is crispy and the inside is rare, almost raw. WARNING: Prolonged exposure to heat will melt the fat in the meat's internal structure, resulting in a dry piece of meat.

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