Australian Wagyu Filet (8 oz. - Score 6/7)

Our Australian Wagyu filet is the most tender cut we offer and also one of the leanest. While it may not boast the same buttery richness as some of our other cuts, the filet mignon (or tenderloin) is celebrated for its delicate, melt-in-your-mouth texture and pure beef flavor. This cut shines on its own with just a touch of salt, but it also takes well to additional ingredients that elevate it even further. It’s an ideal choice for refined dishes like beef tartare or carpaccio, where the quality of the meat takes center stage.

Antibiotic and Hormone Free: Our cattle are raised without the use of hormones or antibiotics, ensuring that you enjoy meat that’s as natural and pure as it gets. Not only does this enhance the flavor, but it also means you’re avoiding unwanted additives that are commonly found in mass-produced meat.

Grass-Fed, Grain-Finished Beef: We take pride in offering beef that’s grass-fed and grain-finished. This process allows our cattle to develop rich marbling, which results in tender, flavorful meat that strikes the perfect balance between lean and indulgent. This method also allows the beef to retain higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef.

Cooking Method: For best results, sear the filet quickly in a cast iron pan over high heat to develop a golden crust. Finish in the oven at 350°F if needed to reach the perfect doneness. For an added touch, top with one of our signature CHS Wagyu kosher salts.

Recommended Temperature: 125-130°F (52-54°C) for medium-rare, ensuring the filet remains tender, flavorful, and juicy.