Nordic Catch Grade A5 Japanese Wagyu Filet Mignon Steak Without Bone, Always Fresh Thick Cut, Skin-Packed 100% Authentic A5 Wagyu Steak from Kagoshima Reserve - Great Gift (8 oz, 1, Count)

Price doesn’t matter. Quality is more important

Came exactly as pictured and taste amazing. Highly recommend 🙂 I was very happy with the purchase.

This steak is melt in your mouth delicious. Treat yourself- you will not regret it!Update: just purchased 2 more filets and a ribeye. This meat is addictive, truly flavorful, melt in your mouth.Update: my latest order came a few days late and defrosted/warm and rotten. Sadly the seller didnt help me but Amazon refunded me. This will not stop me ordering again as i love the product when they get it right.

Thank you 😊!

A third was completely inedible. Just a huge block of fat through and through.

This is NOT a thin slice of Wago steak like other advertisements. It’s a nice piece of meat definitely with the Japanese A5 rating. Even if it’s just for one treat to yourself a year, I highly recommend it. I’d also like to highly recommend the company as it was well packed and could’ve most likely stood even another day and remain frozen.

Very tender melts in your mouth like butter reminds me of bacon on taste great quality and gift

Obviously a very expensive price of meat. Can definitely be made for sharing up to 4 people on just one of these steaks. I bought it to use as an appetizer treat by cutting into strips after being cooked on med-high heat salted on both sides in my hexclad pan cooking three minutes on both sides.Let steak rest on a pre-warmed plate for 3min. Added a little cracked black pepper, cut it into thin strips for each person to try. Each of the 4 people got 8 strips from the steak. I pasteurized some fresh eggs in my sous vide water cooker for one hour and 30 minutes 135 degrees. Cracked them open and Seperated the egg yolk from the white, putting the perfectly silky and runny egg yolk in a small finger bowl to dip the strips of beef in as desired.The beef was rich in flavor, with a buttery texture. Dipping the strips into the runny egg yolk, added a pleasant silky texture to the meat. I ate 4 of my strips straight with just seasoned with coarse salt and cracked blk pepper to get the full effect of the rich beef taste kobe provides. I dipped the other 4 strips in my running egg yolk - WHICH was perfectly safe to eat because while cooking in the sous vide water bath, pasteurized the eggs making them safe to consume in a raw like state.The egg yolk added a nice creaminess to the already soft and buttery texture of the meat making it rich and decadent and complimented the kobes strong beef flavor.It was a real treat! I bought American wagu from Australia at $16/LB for the main steak course. Wasn't marbled to anywhere the extent of the kobe from Japan but, still had a nice flavor and texture. We served the American wagu first and served the Japanese kobe as an after dinner appetizer for a finisher. If you feed the people the Japanese kobe first as an appetizer, it will ruin the enjoyment of lesser cost of the American wagu