Wagyu Reserve Filet

The tenderloin is the most tender muscle on the animal by beef research rankings, and normally one of the leanest. Fullblood Wagyu puts marbling into a cut that usually has very little, which is what makes this filet different from the one at a steakhouse.

How to cook it: salt it, sear every side in a hot pan until browned, then finish gently over lower heat or in the oven. Small filets cook through quickly, so stay with them. It is at its best at medium-rare to medium. Rest five minutes before serving.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass