WAGYU FILLET TIP

Shipping is free for orders over €199 ; otherwise, it's €12.90 (up to €199) or €29.90 (up to €100). Express shipping is available throughout the EU, with your order delivered frozen in sustainable insulated packaging with dry ice. Delivery takes 1–2 days; you can select your preferred delivery date in the shopping cart.

Once your parcel has been shipped via DHL Express , you will receive a separate email from DHL Express . You can easily grant permission to leave the parcel in a safe place via this email, if desired. A delivery release authorization for DHL Standard does not automatically apply to DHL Express and must therefore be granted separately .

Need help choosing? Our free digital beef finder can help – just take the test ! For personal advice or tips on perfect preparation, Christoph will be happy to assist you at +49 151 2759 3571 .

Grill / Pan / Raw for beef tartare

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

The tenderloin tip is located at the narrow, front end of the Wagyu beef. The dry-aged Wagyu tenderloin tip is wonderfully suited for beef Stroganoff or steak tartare.
Due to the low strain on the muscles when preparing Wagyu fillet, the meat is characterized by exceptional tenderness and juiciness.

The tenderloin tip, or filet end, is, like the filet head, a very tender Wagyu cut. Smaller, but just as tender and flavorful as a filet steak. This cut of meat is ideal for quick searing and is also perfect for fondue, raclette, special kebabs, or as smaller medallions.

In Austria, the tenderloin tip also has a special name and is called "Lungenbraten" (lung roast). This term is derived from the Latin word "lumbus" = loin.

The Wagyu filet tip offers an affordable entry into the world of Wagyu beef. Despite its outstanding quality, it is an accessible option to experience the unique characteristics and distinctive flavor of Wagyu.