Australian Wagyu Filet Mignon Out of stock a buttery mid-palate

a buttery mid-palate

Available in multiple weights

pasture-forward raising practices

Now imagine that same cut threaded with the dense

The intramuscular fat threading through this tenderloin gives you genuine Wagyu richness without the melt-into-nothing texture that higher-marbled cuts can produce

Australian Wagyu Filet Mignon Out of stock a buttery mid-palateThe filet mignon is the most tender muscle on the steer because it does almost no work but that same inactivity usually means less flavor. Australian Wagyu at MS 6 7 changes that equation. The intramuscular fat threading through this tenderloin gives you genuine Wagyu richness without the melt into nothing texture that higher marbled cuts can produce. It's 8oz of steak that's simultaneously buttery soft and actually satisfying to eat. This comes to us