Rated 5.0 / 5 based on 1 customer ratings

43.50 USD

<p>For an unparalleled level of tenderness, our Margaret River Wagyu Tenderloin Steak is the perfect choice. Known for its delicate, buttery texture and rich flavor, this prized cut delivers a sublime dining experience. With low saturated fats and no added hormones, this Wagyu offers a naturally wholesome indulgence.</p>

Filet Mignon

5.0

(1)

For an unparalleled level of tenderness, our Margaret River Wagyu Tenderloin Steak is the perfect choice. Known for its delicate, buttery texture and rich flavor, this prized cut delivers a sublime dining experience. With low saturated fats and no added hormones, this Wagyu offers a naturally wholesome indulgence.

Mishima Reserve

Midwest & Southwest USA

$44.56

Margaret River Wagyu

Western Australia

$43.50

Frigorifico Pando Grass Fed Beef

Uruguay

$24.00

Little Belt Cattle Co.

Martinsdale, MT

$34.99

Royal Ranch Farms

Royal City, WA

$34.99

Weight:

6oz

1 - 3 Business-Day Delivery

Free Shipping for $149+ orders

Quality Guaranteed

Margaret River Wagyu

The best beef from Down Under. Rich, buttery, and full of flavor.

Indulge in the rich, buttery flavor of Margaret River Wagyu Beef. Raised stress-free on a grain diet, it's naturally healthy with lower fats and no added hormones. Choose from different marbling scores and cuts - Wagyu is truly the best beef in the world!

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Cooking Instructions

Cooking methods: Grill, Broil, Pan-Sear
Wine pairings: Cabernet Sauvignon, Pinot Noir, Syrah

The easiest way to cook tenderloin is by searing it in a hot skillet until it's browned all over. Add a little butter or oil to the pan, and then place the steak in. Cook for about 4 minutes per side, or until it's cooked to your desired doneness. Let the steak rest for a few minutes after cooking. This will allow the juices to redistribute, resulting in a more tender and juicy steak. Remember, quality cooking starts with quality ingredients. When sourcing your meat, be sure to choose a product from Crowd Cow so you know you're getting the highest quality.

Flavor Profile

This Tenderloin Steak is a luxurious cut that is incredibly tender, juicy and flavorful. The flavor profile is rich and beefy, with a slightly sweet and nutty aftertaste. The steak has a lovely mouthfeel, with a smooth, buttery texture that melts in your mouth.

Why We Sourced It

We chose Margaret River Wagyu's Filet Mignon for its exceptional quality and rich flavor profile. Raised stress-free in the nutrient-rich pastures of Australia, these cattle undergo specialized feeding to reach remarkable marbling scores. This buttery, tender cut is not only a culinary delight but also comes from ethical farming practices, making it a truly superior choice for your table. Experience the luxury of award-winning Wagyu beef, now available for your special occasions!

Sustainably Sourced

All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.

Transparency & Traceability

We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you’re serving.

Exclusive, Premium Quality

From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.

Related Recipes

Grilled Tenderloin with Charred Leek Béarnaise Sauce

Steak with Chimichurri Sauce

Butter-Basted Filet Mignon

Margaret River Wagyu

Southwestern Australia

Discover the luxury of Margaret River Wagyu, raised on the pristine coast of southwestern Australia. Known for its rich flavor and exquisite marbling, this award-winning Wagyu is highly sought after in Michelin-starred restaurants like Bresca. Now, for the first time, it’s available to U.S. consumers. Experience the rare luxury of this exceptional beef in the comfort of your own home.

Why Margaret River?

Margaret River Wagyu is a premium Australian Wagyu, produced in the lush landscapes of Western Australia’s southwest. Raised in the Margaret River region, this Wagyu benefits from the pristine environment, nutrient-rich pastures, and specialized feeding practices that result in world-renowned beef.

Superior Eating Experience

Margaret River Wagyu offers a rich and complex flavor profile. The high levels of marbling melt in your mouth, providing a unique depth of flavor that distinguishes it from other Wagyu varieties.

Flavor Profile: Rich, buttery, and juicy with a delicate texture.
Michelin-Star Appeal: Served in award-winning restaurants globally.

Understanding Marbling and BMS Grading

Margaret River Wagyu, graded by the AUS-MEAT system, aligns closely with the Japanese BMS scale but caters to local standards. Margaret River Wagyu consistently scores between 7-9, reflecting its top-tier quality.

How to Cook Australian Wagyu

Thaw your wagyu in the refrigerator for 48 hours or on the counter for 2-3 hours. Preheat your pan to 425°F until smoking hot. Season the meat 45 minutes before cooking. Flip the wagyu once a golden crust forms, about 2-3 minutes per side. Rest for 5 minutes after cooking. Slice against the grain and serve.

Global Recognition and Awards

Honored as the 2024 Crossbred Champion at the Wagyu Branded Beef Competition, this acclaimed Wagyu is celebrated for its exceptional quality. Its award-winning profile has garnered attention in top restaurants around the world.

Breeding and Raising

Bred from the renowned Tajima bloodlines, these cattle thrive on the pristine pastures of Western Australia's Margaret River region before transitioning to a specialized grain diet. This meticulous process, spanning over 300 days, enhances marbling and ensures unmatched quality.

Where are you sending this gift?

Filet Mignon

Margaret River Wagyu

Southwestern Australia

Why Margaret River?

Superior Eating Experience

Understanding Marbling and BMS Grading

How to Cook Australian Wagyu

Global Recognition and Awards

Breeding and Raising

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