Japanese Wagyu A5, Whole Fillet, ITO Matsusaka Ushi, 4.2kg

Wagyu Fillet ITO Matsusaka is a complete 4.2kg whole fillet of ITO Matsusaka Ushi — A5 BMS 10–12 Wagyu from Ito Ranch, Mie Prefecture, representing the absolute pinnacle of beef production anywhere in the world. The combination of the most tender muscle on the animal with the extraordinary marbling of ITO-grade Matsusaka produces something of extraordinary rarity and magnificence.

About ITO Matsusaka Ushi – The World’s Finest Wagyu

ITO Matsusaka Ushi is the rarest Wagyu beef in the world — less than 0.25% of all Japanese Wagyu produced annually qualifies for this private label. It comes exclusively from Ito Ranch in Mie Prefecture, Japan, the most decorated ranch in the entire Matsusaka region and the only ranch in history to have won the Grand Champion Cattle prize at the Matsusaka Beef Carcass Contest for three consecutive years. Every animal is a pedigree virgin heifer, raised for a minimum of 35 months — far longer than standard Wagyu — and must achieve Japan’s highest quality grade of A5 BMS 10 to A5 BMS 12. The result is beef of such extraordinary marbling, such silky, buttery tenderness and such concentrated umami depth that it has never previously been available outside Japan’s finest restaurants. It is, simply, the finest beef in the world.

Wagyu beef requires a different approach to cooking than conventional beef. The extraordinary fat content means it cooks faster and at lower temperatures than you might expect — the fat begins to melt almost immediately in the pan. Use a dry, very hot pan with no added oil, cook for less time than you think you need, and rest generously. Japanese A5 Wagyu in particular is so rich that smaller portions are recommended — 100–150g per person is often sufficient as a standalone steak. Season only with good flaky sea salt.

How to Cook & Serve

To get the very best from Wagyu Fillet ITO Matsusaka:

• Portion into 100–150g thick medallions and sear each individually — the whole fillet is best served as individual cuts rather than as a single roast.
• Sear in a dry, very hot pan for 60–90 seconds per side — the fat renders almost immediately.
• Season only with exceptional quality flaky sea salt, immediately before cooking.
• Reserve any smaller tail sections for shabu-shabu or sukiyaki preparation.

Perfect Pairings

Wagyu Fillet ITO Matsusaka pairs beautifully with:

• Japanese condiments: wasabi, ponzu or a simple soy reduction
• Japanese short-grain rice, served plain to let the beef take centre stage
• A glass of aged sake, fine Champagne or a delicate red Burgundy
• Pickled ginger or yuzu-dressed greens to cleanse the palate between bites

Storage & Preparation: Keep refrigerated and use by the date shown. Remove from packaging and allow to reach room temperature for 30 minutes before cooking. Season with good flaky sea salt only — this beef needs nothing else. Use a dry pan with no added oil or fat. Any leftover cooked Wagyu keeps refrigerated for up to 2 days and is excellent served cold, thinly sliced.

However you serve it, Wagyu Fillet ITO Matsusaka represents a once-in-a-lifetime eating experience — the rarest, most exquisitely marbled beef on the planet, now available in the UK.