Australian Wagyu Filet Mignon
You pay the product cost plus cold-chain logistics and card fees. No retail markup.
Description
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.
Why this cut
Australian Wagyu Filet Mignon is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.
Australia.
What makes At Cost different?
At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.
The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.
How to cook it
Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.
Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.