WAGYU Beef Fillet 130gr

The fillet does not undergo much exercise, so it is the most tender part of beef. Located on the inside of the sirloin, the meat is finely textured and has a velvety feel when you touch the cross section. Some of the kidney fat and surrounding fat are attached, but there is almost no fat on the fin itself. It is prized because of its excellent meat quality and because the amount that can be harvested from each cow is small (fins account for only 3%). Be careful not to overcook, overcook, or overheat parts of the meat that are soft and tender, such as the meat, as this will cause it to shrink dramatically and even become tough. For steaks, serve up to medium.