Pure Bred Wagyu Filet Mignon | BMS9+

$49.99

. The tenderloin is the most lean, tender part of the animal... but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.This product has limited availability, it is an award-winning purebred product from Australia. The marbling is as good...

6oz End to End

8oz Center Cut

10oz Center Cut

Quantity :

Subtotal : $49.99

Brand : Meat N' Bone

Movement : Beef

Availability : Out of stock

The tenderloin is the most lean, tender part of the animal... but Wagyu Filet Mignon is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.

This product has limited availability, it is an award-winning purebred product from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it.

These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling).

Award-winning:

FULL BLOOD? F4.

These cows are F4, which is purebred from Full Blood cows. This is as marbled and good as Australian Wagyu gets. These cattle is fed genetically selected grain to maximize marbling. 100% independently marble score graded and verified under AUS-MEAT standards.

Feed ration is based on white grains, vegetable based proteins, and cereal based roughage. The program follows three feed cycles, the induction cycles, grower diet, and finisher diet.

This is Halal product.

BMS9+? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the RibEye)

What this means is that your Picanha may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling... but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

Best for: Grilling, Braised, Pan-Seared

Best Cooked: Rare, Medium-Rare, Medium

We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.