The filet mignon is the most tender muscle on the steer because it does almost no work — but that same inactivity usually means less flavor. Australian Wagyu at MS 6-7 changes that equation. The intramuscular fat threading through this tenderloin gives you genuine Wagyu richness without the melt-into-nothing texture that higher-marbled cuts can produce. It's 8oz of steak that's simultaneously buttery-soft and actually satisfying to eat.

This comes to us through Capital Meat Imports from Australian Wagyu operations that cross-breed full-blood Wagyu genetics with quality Angus and Holstein cattle — a program refined over 30+ years specifically for the export market. The result is Halal-certified, traceable, and dialed in at a marbling level that makes the filet mignon format genuinely shine.