Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack

Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack

$179.95
$179.95
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Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
  • Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack
Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack

Australian Wagyu Filet Mignon — BMS 8+ | 6 Pack

$179.95
$179.95

Our Australian Wagyu Filet Mignon combines exceptional tenderness with a rich, distinctive beef flavor. With an 8+ BMS, it delivers deeper richness and more pronounced flavor than our 4–7 BMS Filet while remaining incredibly tender — tender enough to cut with a fork. Juicy, richly marbled and remarkably soft, this is Filet Mignon with substantially more character than a traditional lean filet.

The Wagyu Steak Company Standard

An exceptionally tender Australian Wagyu Filet with elevated marbling, deep beef flavor and remarkable richness.

  • 8+ BMS marbling for exceptional richness and juiciness.
  • Ideal for customers seeking a leaner Wagyu experience without sacrificing tenderness or flavor.
  • 400+ day grain-fed for exceptional tenderness and flavor.
  • Exceptionally tender — easily cut with a fork.
  • Leaner than ribeye or New York Strip while still offering classic Wagyu richness.
  • Strong, distinctive beef flavor with greater richness than our 4–7 BMS Filet.
CHOOSE YOUR PACKAGE

Package Size

1 Filet
$34.95
One 6 oz filet
Shipping calculated at checkout
BEST VALUE
6 Filets Selected
$179.95
Six 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

See how this cut performs for tenderness, marbling, juiciness and beef flavor — plus our recommended cooking temperature.

Tenderness 10/10
Marbling 9/10
Juiciness 10/10
Rich Beef Flavor 10/10
Best cooked Medium-rare
Cooking difficulty Beginner friendly
Joe's Recommendation Remove from heat at 123°F internal
EXPECTED FINISH Approximately 130–135°F after resting

FROM TIM BERG

Tim's Recommendation

The Filet for Someone Who Wants Tenderness Without Sacrificing Beef Flavor

What surprised me most about this filet was the flavor. Filet Mignon is usually chosen for tenderness, but this 8+ BMS Australian Wagyu Filet had an exceptionally strong, distinctive beef flavor in our side-by-side tasting. It was juicy, remarkably tender and soft enough to cut with a fork.

Compared with our 4–7 BMS Filet, the 8+ BMS had greater richness and a more pronounced flavor while both remained exceptionally tender. Among the eight Australian Wagyu cuts we tasted side by side, the Filet was one of the most velvety in texture.

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
123°F pull temp · 125-128°F after rest
Preferred method
Hot cast-iron skillet sear
Rest time
5 minutes
Skill level
Very Easy

  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 from the heat when it reaches 123°F internal. Rest for 5 minutes before serving. The internal temperature should continue to rise as the steak rests, finishing approximately 125-128°F for our preferred medium-rare finish.

  5. Rest and slice

    5 minutes

    Allow the filet to rest for 5 minutes. During the rest, the internal temperature should continue to rise toward approximately 125-128°F. Slice against the grain and serve. Finish with a light sprinkle of flaky sea salt if desired.

SIDE-BY-SIDE TASTING

4–7 BMS vs. 8+ BMS Filet Mignon

We cooked both grades side by side because there is no single “best” Filet Mignon for everyone. The better choice depends on the eating experience you prefer.

Two 4–7 BMS and two 8+ BMS Australian Wagyu Filet Mignon steaks shown side by side

Shown above: two 4–7 BMS filets and two 8+ BMS filets from our side-by-side tasting.

THE LEANER EXPERIENCE

4–7 BMS Filet

Exceptionally tender and juicy with a strong, distinctive beef flavor. Compared with the 8+ BMS Filet, it was less rich and less velvety in texture, giving it a slightly leaner and more traditional Filet Mignon character.

THE RICHER EXPERIENCE

8+ BMS Filet

The 8+ BMS Filet delivered greater richness and a more pronounced beef flavor. It retained the exceptional tenderness of Filet Mignon while providing a richer, more velvety and indulgent Wagyu eating experience.

What they had in common: Both filets were extremely tender, juicy and packed with strong, distinctive beef flavor. Both could be cut with a fork, and neither was chewy.

OUR TAKEAWAY

There Isn't One “Best” Filet for Everyone

Choose the 8+ BMS Filet if you want greater richness, deeper flavor and a more luxurious Wagyu experience. Choose the 4–7 BMS Filet if you prefer an exceptionally tender steak with a slightly leaner, more traditional filet character. Both were outstanding — the right choice comes down to the experience you prefer.

COOKING REFERENCE

Quick Wagyu Cooking Guide

Approximate cooking times for a 6 oz Australian Wagyu Filet Mignon cooked in a thoroughly preheated cast-iron skillet. Because filet mignons are typically thinner than ribeyes or New York strips, they cook quickly. Always cook to internal temperature rather than time whenever possible.

Doneness Remove From Heat Internal Temperature Approximate Cooking Time
Blue 110-115°F 45 - 60 seconds per side
Rare 120-125°F 1 minute per side
Medium Rare — Recommended 125-128°F 1 1/2 – 2 minutes per side
Medium 130-135°F 2 – 2 1/2 minutes per side
Medium Well 140 - 145°F 3 minutes per side
Well Done 150°F+ 4+ minutes per side

Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking surface heat will affect cooking time. Always cook to the interal temperature rather than time whenever possible.

Australian Wagyu Filet Mignon contains less external fat than highly marbled ribeyes or New York strips, making it well suited for cooking in either a hot cast-iron skillet or on a well-managed grill. If grilling, watch for occasional flare-ups and cook to internal temperature for the best results.

Choosing the Right Australian Wagyu for Your Taste

Understanding Beef Marbling Scores (BMS) - and Why Marbling Is Only Part of the Story

4–5 BMS Light marbling 6–7 BMS Moderate marbling 8–10 BMS High marbling 10+ BMS JAPANESE WAGYU
Appearance 4–5 BMS Australian Wagyu steak 6–7 BMS Australian Wagyu steak 8–9 BMS Australian Wagyu steak 9+ BMS Australian Wagyu steak
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 ★★★★★ Exceptional ★★★★★ Exceptional ★★★★★ Exceptional ★★★★★ Exceptional
Richness Light Balanced Rich Extremely rich
Best for Customers who enjoy classic beef flavor with exceptional tenderness. Customers seeking the ideal balance of beef flavor and buttery richness. Customers who enjoy a richer, more indulgent Australian Wagyu experience. Customers exploring an ultra-rich Japanese Wagyu tasting experience.

4–5 BMS

Light marbling

4–5 BMS Wagyu marbling reference
Marbling level
Light marbling with fine streaks of intramuscular fat.
Flavor profile
Excellent beef flavor with less richness.
Tenderness
★★★★★ Exceptional
Richness
Light
Best for
Customers who enjoy classic beef flavor with exceptional tenderness.

6–7 BMS

Moderate marbling

6–7 BMS Wagyu marbling reference
Marbling level
Moderate marbling with good distribution throughout.
Flavor profile
Balanced beef flavor with buttery richness.
Tenderness
★★★★★ Exceptional
Richness
Balanced
Best for
Customers seeking the ideal balance of beef flavor and buttery richness.

8-10 BMS

High marbling

8-10 BMS Wagyu marbling reference
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.

10+ BMS

Japanese Wagyu

10+ BMS Wagyu marbling reference
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.

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.

The Wagyu Steak Company Philosophy Every Australian Wagyu steak we select meets our premium quality standards. Beef Marbling Score (BMS) is one important part of the eating experience—but it is not the whole story. Genetics, feeding program, husbandry, handling, aging, preparation, and personal taste all contribute to what makes a steak truly exceptional.

Some customers prefer the classic beef flavor and lighter richness of 4–5 BMS, while others enjoy the richer, buttery profile of 8–10 BMS. There is no single “best” BMS—only the one that creates the experience you are looking for.

Helpful Information

Frequently Asked Questions

Answers to common questions about preparing, cooking, portioning, storage and serving Australian Wagyu Filet Mignon.

How should I cook an Australian Wagyu Filet Mignon?

For best results, thaw the steak completely, pat it thoroughly dry, and season lightly with coarse sea salt and freshly cracked black pepper. Sear in a thoroughly preheated cast-iron skillet for approximately 1 1/2 - 2 minutes per side, then verify doneness with an instant-read thermometer. Remove the steak around 125-128°F for 5 minutes, producing a beautifully warm medium-rare center around 130-135°F.

How many people will one 6 oz Australian Wagyu Filet Mignon serve?

A 6 oz Australian Wagyu Filet Mignon is designed as a premium single serving. Because Wagyu is exceptionally rich and satisfying, many customers find it more filling than a traditional 6 oz steak. For special occasions, pair it with king crab, lobster meat, or scallops for an unforgettable surf-and-turf dinner.

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 Filet Mignon different?

Australian Wagyu Filet Mignon combines the extraordinary tenderness of filet with the refined buttery richness that comes from fine Wagyu marbling. It delivers an elegant eating experience while remaining approachable enough to enjoy as a complete steak, making it one of the most memorable cuts we offer.

Why doesn't this Filet have as much marbling as a Ribeye?

Filet Mignon comes from one of the least-worked muscle on the animal, making it naturally the most tender cut. While it typically has less visible marbling than a Ribeye, Australian Wagyu Filet Mignon still delivers exceptional richness, buttery texture, and a luxurious eating experience.

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.

MOST TENDER Australian Wagyu New York Strip | Two 20 oz Steaks | BMS 8-10 | Wagyu Steak Company
Wagyu

Australian Wagyu Filet Mignon

Exceptionally tender with a delicate, buttery texture for guests who prefer a softer, more refined steak experience.

Why it pairs: Creates a contrasting tasting experience beside the bolder, steak-forward New York Strip.
$159.90
View details

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 Filet Mignon

Australian Wagyu Filet Mignon is prized for its exceptional tenderness and fine intramuscular marbling, creating a steak with remarkable juiciness, delicate beef flavor, and a refined buttery finish.

Everything You Need to Know About Australian Wagyu Filet Mignon
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 Filet Mignon Is the World's Most Tender Steak

Australian Wagyu Filet Mignon is prized for its exceptionally fine muscle structure and delicate marbling. While it has a milder beef flavor than a ribeye, it delivers unmatched tenderness with a buttery, elegant finish. It's the perfect choice for celebrations, gifting or anyone looking to create an unforgettable meal with premium Australian Wagyu.

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 Filet Mignon when you want exceptional tenderness, delicate beef flavor, and refined buttery richness. It's elegant size makes it perfect date nights, special occasions, gifts, and restaurant quality dinners at home.

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