Hokkaido Wagyu A4 Fillet Steak | Japan | Premium Grade | Trimmed

Description

This is one of those steaks that instantly reveals why authentic Japanese Wagyu has become the global symbol of luxury.

Hokkaido Wagyu A4 BMS9 fillet steak combines what’s most challenging to achieve simultaneously in beef: tthe exceptional tenderness of Japanese Wagyu tenderloin, extraordinary marbling, and a deep, pure umami flavor. It’s remarkably soft on the palate, almost silk-like. The fat adds no heaviness—instead delivering buttery sweetness, delicate aroma, and a lingering juiciness that unfolds gradually across your palate. This is elegance over aggression: refined, complex, and sophisticated. Japanese Wagyu is renowned precisely for this: its unparalleled tenderness, succulence, that distinctive “melt-in-the-mouth” quality, and rich flavor built through fat quality and marbling depth.

What does A4 BMS9 mean?

1. A – Highest yield grade
2. 4 – Very high meat quality grade
3. BMS 9 – exceptionally high marbling (on a 1–12 scale)

In practice, this means a steak with very high intramuscular fat—responsible for juiciness, creamy texture, and complex flavor—but without the extreme intensity of the rarest A5 BMS11–12 grades. For discerning customers and chefs, this tier strikes the perfect balance: still luxurious and spectacular, yet more restrained and elegant than the richest A5 grades.

Authentic Japanese Wagyu

This is not “wagyu-style.”

This is certified beef from Japan with complete traceability and provenance.

Every piece comes from a system guaranteeing quality, consistency, and authenticity.

Hokkaido Prefecture?

Hokkaido is renowned for its cool climate, natural environment and strong food-production standards, making provenance an important part of this Wagyu’s identity.

What exactly do you receive?

This steak is fully trimmed.

Pure tenderloin, trimmed of excess external fat, with the chain muscle removed.

This means:

1. complete control over your sear
2. uniform, consistent structure
3. zero waste in preparation

Components that would typically compromise lesser steaks are separated and reserved for our Wagyu Burgers.

So you pay exclusively for the finest cut.

Why this matters

Many tenderloin cuts are sold with additional fat or connective tissue that requires further trimming before cooking.

Here you get a steak ready for a perfect sear.

How to prepare Wagyu A4:

1. Preparation

Remove from fridge → pat completely dry → do not salt in advance

2. Pan

Scorching hot stainless steel or cast iron

No added fat

3. Searing

1. 45–60 seconds first side
2. 45–60 seconds second side
3. Don’t move it initially

4. Rest

2–3 minutes uncovered

5. Finishing

Season at the end (we recommend NINJA SALT)

Why try this steak?

1. a completely different texture than conventional beef
2. fat that builds flavor rather than weighs it down
3. restaurant-quality experience at home
4. one of the cleanest and most elegant Wagyu profiles

This is a steak you’ll genuinely remember.

Who is this steak for?

1. for those wanting to experience authentic Japanese Wagyu
2. for premium customers seeking quality and provenance
3. for those who prefer refinement over heavy, fatty cuts
4. for a special dinner, a gift, or your first Wagyu experience

Available chilled or cryogenically frozen.

Additional information

Weight	N/A
Waga	150g, 250g, 400g, 1kg