US Kobe Beef, Mishima Reserve Wagyu beef, Filet Mignon

US Kobe Beef, Mishima Reserve Wagyu beef, Filet Mignon

Mishima Reserve is the premier brand of US produced Wagyu beef. Raised by a small network of conscientious family ranches where clean air and water, a temperate climate, and the availability of high quality of feeds, all contribute to the extraordinary quality of this beef. These top grade filet mignon tenderloin steaks have a marbling score close to Japanese Kobe beef and boast the flavor and richness that comes only from Wagyu beef. These extraordinary filets will remind you of steakhouse Kobe beef. Mishima Reserve US Kobe beef is served in many of the top steakhouses.

Mishima Reserve Wagyu beef is full flavored and healthier than other types of beef. This US Kobe beef has half the saturated fat and twice the unsaturated fat compared to other types of beef. Mishima Reserve Wagyu cattle are raised naturally without the use of added hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus cattle. All Mishima Reserve cattle are at least 50% Wagyu, and some have a much higher percentage. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency. These top grade Mishima Reserve filet mignon steaks have a minimum marbling score of 8 -10. In comparison, Japanese Kobe beef has a marbling score of 11 - 12 and US Prime has a marbling score of 5 - 6.

Mishima Reserve 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.

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