Japanese A5 Wagyu Fillet Trim — BMS 8–12
When we break down whole A5 fillets into centre-cut steaks, mignons, and chateaubriands, the process inevitably produces trim — tapered ends, uneven edges, and offcuts that do not conform to a uniform steak shape. The quality of this trim is identical to the steaks it comes from: the same A5 grade, the same BMS 8–12 marbling, the same melt-in-the-mouth texture and complex umami flavour. The only difference is the shape.
This makes fillet trim one of the best-value ways to cook with genuine A5 Wagyu. The pieces can be sliced thinly for donburi, sukiyaki, or shabu-shabu — classic Japanese preparations where the beef is cut into strips or slices and the marbling does the work. Cut into cubes or irregular pieces for a stir-fry or fried rice. Sear quickly as tataki and slice. Or simply cook a piece as you would a small steak — season with salt, sear hard and fast, rest, and serve. The trim format lends itself particularly well to dishes for two or three where you want to stretch A5 Wagyu across multiple servings without committing to full-price steaks.
Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.
Producer: FINE & WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. All trim is produced from our in-house fillet butchery. FINE & WILD has been importing authentic Japanese Wagyu since 2015.
Storage: Rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.
Net: 400g
Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging.
When we break down whole A5 fillets into centre-cut steaks, mignons, and chateaubriands, the process inevitably produces trim — tapered ends, uneven edges, and offcuts that do not conform to a uniform steak shape. The quality of this trim is identical to the steaks it comes from: the same A5 grade, the same BMS 8–12 marbling, the same melt-in-the-mouth texture and complex umami flavour. The only difference is the shape.
This makes fillet trim one of the best-value ways to cook with genuine A5 Wagyu. The pieces can be sliced thinly for donburi, sukiyaki, or shabu-shabu — classic Japanese preparations where the beef is cut into strips or slices and the marbling does the work. Cut into cubes or irregular pieces for a stir-fry or fried rice. Sear quickly as tataki and slice. Or simply cook a piece as you would a small steak — season with salt, sear hard and fast, rest, and serve. The trim format lends itself particularly well to dishes for two or three where you want to stretch A5 Wagyu across multiple servings without committing to full-price steaks.
Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.
Producer: FINE & WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. All trim is produced from our in-house fillet butchery. FINE & WILD has been importing authentic Japanese Wagyu since 2015.
Storage: Rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.
Net: 400g
Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging.
Original: $81.21
-70%$81.21
$24.36Description
When we break down whole A5 fillets into centre-cut steaks, mignons, and chateaubriands, the process inevitably produces trim — tapered ends, uneven edges, and offcuts that do not conform to a uniform steak shape. The quality of this trim is identical to the steaks it comes from: the same A5 grade, the same BMS 8–12 marbling, the same melt-in-the-mouth texture and complex umami flavour. The only difference is the shape.
This makes fillet trim one of the best-value ways to cook with genuine A5 Wagyu. The pieces can be sliced thinly for donburi, sukiyaki, or shabu-shabu — classic Japanese preparations where the beef is cut into strips or slices and the marbling does the work. Cut into cubes or irregular pieces for a stir-fry or fried rice. Sear quickly as tataki and slice. Or simply cook a piece as you would a small steak — season with salt, sear hard and fast, rest, and serve. The trim format lends itself particularly well to dishes for two or three where you want to stretch A5 Wagyu across multiple servings without committing to full-price steaks.
Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.
Producer: FINE & WILD sources directly from certified producers in Kagoshima and Miyazaki prefectures with no intermediaries or wholesalers. All trim is produced from our in-house fillet butchery. FINE & WILD has been importing authentic Japanese Wagyu since 2015.
Storage: Rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.
Net: 400g
Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the outer packaging.
