Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping

Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping

$399.50
$399.50
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Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping
  • Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping
  • Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping
Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping

Australian Wagyu Filet Mignons - (12) 6 oz Steaks - Free Shipping

$399.50
$399.50

Our Australian Wagyu Filet Mignon delivers exceptional tenderness, delicate buttery richness, and an elegant fine-grained texture. Each Filet Mignon is carefully selected from premium Australian Wagyu for a luxurious dining experience suited to special occasions, gifting, or an unforgettable dinner at home.

The Wagyu Steak Company Standard

Authentic Australian Wagyu selected for unmatched tenderness, rich flavor and a premium dining experience.

  • Our Australian Wagyu Filet Mignon typically ranges from 4-6 BMS, which is normal for this cut.
  • Ideal for customers seeking a leaner Wagyu experience without sacrificing tenderness or flavor.
  • 400+ day grain-fed for exceptional tenderness and flavor.
  • Best cooked medium-rare to preserve tenderness.
  • Leaner than ribeye or New York Strip while still offering classic Wagyu richness.
  • Cut from the most tender muscle, producing an exceptionally soft, buttery texture.
CHOOSE YOUR PACKAGE

Package Size

1 Filet
$29.95
One 6 oz filet
Shipping calculated at checkout
BEST VALUE
12 Filets Selected
$399.50
Twelve 6 oz filets
✓ FedEx Priority Overnight Included

Select a package above, then choose your quantity and add it to your cart.

Wagyu Steak Company Performance Index

Wagyu Steak Company Standard

Compare this cut's tenderness, marbling, flavor profile, cooking style, and ideal occasion.

Tenderness 10/10
Marbling 9/10
Juiciness 9/10
Rich Beef Flavor 9/10
Best cooked Medium rare · 130–135°F
Cooking difficulty Beginner friendly
Perfect for Celebrations, gifting and memorable dinners
Pairs best with King crab, Cabernet Sauvignon and garlic butter

FROM TIM BERG

Tim's Recommendation

If you asked me to recommend one steak for someone experiencing Australian Wagyu for the first time, the Filet Mignon would be one of my first recommendations.

Its incredible tenderness and refined flavor make it one of the easiest premium Wagyu steaks to appreciate. While our ribeyes deliver the richest marbling and our New York Strips offer a classic steakhouse experience, the Filet Mignon stands apart for its buttery texture and exceptional consistency.

Whether you’re celebrating a special occasion, sending an unforgettable gift, or simply treating yourself to one of the world’s finest steaks, this is a cut I’m proud to recommend.

Tim Berg, Founder

Cook It With Confidence

The Wagyu Steak Company Cooking Guide

Follow these steps to develop a rich caramelized crust while preserving the tenderness, natural marbling, and juicy center of your Australian Wagyu Filet Mignon.

Target temperature
130–135°F · Medium rare
Preferred method
Hot cast-iron skillet sear
Rest time
5 minutes
Skill level
Beginner Friendly

  1. Thaw and prepare

    30–45 minutes before cooking

    Thaw the steak completely in the refrigerator overnight. Remove it from the refrigerator 30–45 minutes before cooking, unwrap it, and pat every surface thoroughly dry.

  2. Season and preheat

    3–5 minutes

    Season both sides lightly with coarse sea salt and freshly cracked black pepper. Heat a dry, heavy cast-iron skillet over medium-high heat until thoroughly hot. Australian Wagyu contains abundant natural marbling, so additional butter or cooking oil is unnecessary.

  3. Sear the steak

    Approximately 1 1/2 - 2 minutes per side (depending on thickness)

    Place the filet into the thoroughly preheated hot cast-iron skillet and leave it undisturbed until a rich caramelized crust develops. Turn once and cook the second side for approximately 1 1/2 - 2 minutes. Sear the edges for 20–30 seconds if desired.

  4. Check the temperature

    After approximately 3 - 4 minutes of cooking

    Check the center with an instant-read thermometer. Remove the steak when it reaches approximately 125–128°F. Rest for 5 minutes before serving. The internal temperature will rise to approximately 130–135°F, producing a perfect medium-rare finish.

  5. Rest and slice

    5 minutes

    Allow the steak to rest for 5 minutes before slicing. Slice against the grain to maximize tenderness. Finish with a light sprinkle of flaky sea salt immediately before serving to enhance the natural flavor of the Australian Wagyu.

COOKING REFERENCE

Quick Wagyu Cooking Guide

Approximate cooking times for a 1.4-inch steak brought toward room temperature and cooked over a hot pan or grill surface. The temperatures below are measured before resting. During the resting period, the internal temperature will rise by a few degrees.

Doneness Internal Temperature Approximate Cooking Time
Blue — 1 minute per side for caramelization
Rare 117°F 2–3 minutes per side
Medium Rare — Recommended 127°F 3–4 minutes per side
Medium — Recommended 134°F 4–5 minutes per side
Medium Well 140°F 5 minutes per side
Well Done 150°F 6 minutes per side

Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking-surface heat will affect the result. Always confirm doneness with an instant-read thermometer.

Australian Wagyu is naturally rich and highly marbled. Do not add butter or cooking oil. When grilling, avoid placing the steak directly over exposed flames because rendered Wagyu fat can cause sudden flare-ups.

Wagyu Steak Company

Wagyu Academy

Australian Wagyu

Understanding Beef Marbling Scores to Choose Your Perfect Steak

4–5 BMS Light marbling 6–7 BMS Moderate marbling 8–10 BMS High marbling 10+ BMS JAPANESE WAGYU
Appearance
Add 4–5 BMS steak image
Add 6–7 BMS steak image
Add 8–9 BMS steak image
Add 9+ BMS steak image
Marbling level Light marbling with fine streaks of intramuscular fat. Moderate marbling with good distribution throughout. High marbling with abundant, well-distributed intramuscular fat. Exceptionally dense marbling characteristic of ultra-high-grade Japanese Wagyu.
Flavor profile Excellent beef flavor with less richness. Balanced beef flavor with buttery richness. Rich, buttery flavor with a luxurious finish. Deep umami with pronounced buttery richness.
Tenderness ★★★☆☆ Very tender ★★★★☆ Extremely tender ★★★★★ Exceptionally tender ★★★★★ Incredibly tender
Richness ★★☆☆☆ Mild to moderate ★★★★☆ Moderate ★★★★☆ Rich ★★★★★ Extremely rich
Best for Everyday grilling, leaner preference and first-time Wagyu buyers. Excellent balance of marbling with rich beef flavor and value. Our highest Australian Wagyu offering, Exceptional marbling, buttery tenderness and a rich luxurious finish. Best enjoyed in smaller portions, thin slices, or as part of a composed meal.

4–5 BMS

Light marbling

Add 4–5 BMS steak image
Marbling level
Light marbling with fine streaks of intramuscular fat.
Flavor profile
Excellent beef flavor with less richness.
Tenderness
★★★☆☆ Very tender
Richness
★★☆☆☆ Mild to moderate
Best for
Everyday grilling, leaner preference and first-time Wagyu buyers.
Explore 4–5 BMS steaks

6–7 BMS

Moderate marbling

Add 6–7 BMS steak image
Marbling level
Moderate marbling with good distribution throughout.
Flavor profile
Balanced beef flavor with buttery richness.
Tenderness
★★★★☆ Extremely tender
Richness
★★★★☆ Moderate
Best for
Excellent balance of marbling with rich beef flavor and value.
Explore 6–7 BMS steaks

8-10 BMS

High marbling

Add 8-10 BMS steak image
Marbling level
High marbling with abundant, well-distributed intramuscular fat.
Flavor profile
Rich, buttery flavor with a luxurious finish.
Tenderness
★★★★★ Exceptionally tender
Richness
★★★★☆ Rich
Best for
Our highest Australian Wagyu offering. Exceptional marbling, buttery tenderness and a rich, luxurious finish.
Explore 8-10 BMS steaks

10+ BMS

Japanese Wagyu

Add 10+ BMS steak image
Marbling level
Exceptionally dense marbling characteristic of ultra-high-grade Japanese Wagyu.
Flavor profile
Deep umami with pronounced buttery richness.
Tenderness
★★★★★ Incredibly tender
Richness
★★★★★ Extremely rich
Best for
Best enjoyed in smaller portions, thin slices, or as part of a composed meal.
Explore 10+ BMS steaks

Which BMS is right for you?

There is no single “best” BMS—only the best BMS for your taste, portion size and occasion.

Love beef flavor?

Choose 4–5 BMS for a classic steak experience.

Want the perfect balance?

Choose 6–7 BMS for flavor, tenderness and value.

Celebrating something special?

Choose 8–10 BMS for a rich, luxurious steak experience.

EXPLORING JAPANESE WAGYU?

Japanese Wagyu 10+ offers an intensely marbled tasting experience.

100% Australian Wagyu Authentic. Transparent. Uncompromising quality.
Premium Australian Wagyu We select exceptional Wagyu for an unforgettable eating experience.
How to Slice Wagyu Correctly

SERVE IT CORRECTLY

How to Slice Wagyu Correctly

After resting, identify the direction of the muscle fibers and slice across them—not parallel to them. Cutting against the grain shortens the fibers, producing a noticeably more tender bite.

For a large 20 oz New York Strip or Ribeye, I usually rest the steak on a cutting board, slice the entire steak, and serve it family-style. One steak of this size will comfortably serve 2–3 people.

  • Rest the steak before slicing
  • Slice against the grain
  • A 20 oz steak serves 2–3 people

Helpful Information

Frequently Asked Questions

Answers to common questions about preparing, cooking, portioning, storage and serving Australian Wagyu New York Strip.

How should I cook an Australian Wagyu New York Strip?

For best results, thaw the steak completely, pat it thoroughly dry, and season lightly with coarse sea salt and freshly cracked black pepper. Cook it in a very hot, dry cast-iron skillet for approximately 3 minutes per side, then confirm doneness with an instant-read thermometer. Australian Wagyu is naturally rich, so no butter or added oil is necessary.

How many people will one 20 oz New York Strip serve?

One 20 oz New York Strip will comfortably serve 2–3 people. After resting, slice the entire steak against the grain and serve it family-style.

Should I thaw the steak before cooking?

Yes. Thaw the steak overnight in the refrigerator. Remove it from the refrigerator approximately 30–45 minutes before cooking, unwrap it, and pat every surface completely dry.

How should I store the steak?

Keep the steak frozen and vacuum sealed until you are ready to use it. Thaw it in the refrigerator rather than at room temperature, and avoid repeated thawing and refreezing.

What makes Australian Wagyu New York Strip different?

The New York Strip combines bold beef flavor with abundant intramuscular marbling and a satisfying steakhouse-style bite. This 20 oz Australian Wagyu steak is exceptionally rich, juicy, and well suited for sharing.

How does New York Strip compare with Ribeye?

New York Strip offers a firmer, more steak-forward bite with bold beef flavor. Ribeye generally has more exterior and internal fat, creating an even richer eating experience. Choose New York Strip for balance and classic steak texture; choose Ribeye for maximum richness.

Still have a question? Contact us and we will help you choose or prepare the right cut.

Complete the Experience

Build the Perfect Dinner

Pair your Australian Wagyu with carefully selected additions for an unforgettable steakhouse dinner at home.

Each item is selected to complement the steak without overpowering its marbling, tenderness and refined beef flavor.

THE DEFINITIVE GUIDE

Everything You Need to Know About Australian Wagyu New York Strips

Australian Wagyu Filet Mignon combines the exceptional tenderness of filet with fine intramuscular marbling that adds richness, juiciness and a refined buttery finish.

Everything You Need to Know About Australian Wagyu New York Strips
1

AUSTRALIAN WAGYU

What Is Australian Wagyu?

Australian Wagyu is beef produced in Australia from cattle with Japanese Wagyu genetics. It is valued for fine marbling, tenderness and rich flavor while remaining approachable enough to serve as a complete steak.

2

MARBLING

Why Marbling Matters

Marbling is the fine intramuscular fat distributed throughout the steak. As it warms during cooking, it helps baste the meat from within, supporting tenderness, moisture and flavor.

3

THE CUT

Why New York Strip Is a Steakhouse Classic

New York Strip is prized for its balance of bold beef flavor, firm steak texture, and rich marbling. It offers more structure than Filet Mignon while remaining exceptionally tender and juicy, making it one of the most satisfying cuts for steak lovers.

4

COMPARISON

Australian Wagyu vs. Japanese Wagyu

Japanese Wagyu is often intensely marbled and served in smaller portions. Australian Wagyu generally delivers substantial marbling and richness while preserving the familiar structure and satisfying bite of a full steak.

5

PREPARATION

How to Cook It

Thaw the steak completely, bring it toward room temperature, and pat every surface thoroughly dry. Season lightly and cook in a very hot, dry cast-iron skillet for approximately 3 minutes per side. Use an instant-read thermometer and do not add butter or cooking oil.

6

DELIVERY

How We Protect Quality

Each steak is individually vacuum sealed and frozen promptly after preparation. Orders are carefully packed for nationwide shipment so the product remains protected from our freezer to your table.

Choose Australian Wagyu New York Strip when you want bold beef flavor, rich marbling, and the satisfying bite of a classic steakhouse cut. Its generous 20 oz size makes it ideal for sharing, gifting, celebrations, and memorable dinners at home.

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