Japanese A5 Wagyu Fillet Steak Hida.

This cut is for steak enthusiasts and fine-dining home cooks who want to experience authentic Japanese A5 Wagyu at its purest — chefs hosting private tastings, couples celebrating an anniversary with restaurant-grade beef at home, food lovers comparing Wagyu regions, and gift-buyers looking for the ultimate premium meat experience. It's also ideal for collectors of rare Japanese beef who have already tried Miyazaki or Kagoshima and want to taste the distinct character of Hida region.

• Grade: A5 — the highest Japanese Wagyu rating (top 1% of all Wagyu produced in Japan)
• BMS: minimum 10 on the 1-12 marbling scale — exceptional intramuscular fat distribution
• Origin: Hida region, Gifu Prefecture, Japan — a protected regional designation
• Cut: Fillet (tenderloin) — the most tender cut, virtually no connective tissue
• Weight: sold per kilogram, minimum order 1 kg
• Price: €310/kg
• Breed: Japanese Black (Kuroge Washu) — one of only four approved Wagyu breeds
• Delivery: DHL Express next-day across the EU, temperature-controlled
• Free shipping for orders over €350

Hida Wagyu is less famous than Kobe or Matsusaka, but among Japanese chefs it's considered one of the most balanced A5 Wagyu regions — cooler mountain climate of Gifu Prefecture produces cattle with finer marbling texture and a cleaner, less buttery finish than coastal regions. Every Hida A5 cattle is traceable to a registered farm through Japan's nose-print ID system.

What makes this specific cut special: - The fillet is the leanest Wagyu cut, so even at BMS 10+ it remains elegant rather than overwhelming — perfect for diners who find ribeye too rich - BMS minimum 10 means the marbling is visible as a snowflake pattern across every slice, with the signature "melt at body temperature" fat that defines true A5 - Unlike most European retailers who sell frozen Wagyu, we deliver chilled via DHL next-day — the way it's meant to be served - Certificate of authenticity and farm traceability included with every order

If you've never tried Japanese A5 Wagyu before, Hida Fillet is the ideal entry point: it's technically the most refined cut (tenderloin) from one of Japan's top regions, but without the premium price tag of Kobe or Matsusaka. At €310/kg, it's among the most accessible ways to experience true A5 in Europe.

If you already know Japanese Wagyu, this lets you compare regional character: Hida is known for a balanced, clean profile — ideal for tasting flights alongside Miyazaki or Kagoshima.

For gifting, the Hida designation is recognized internationally — a bottle of Opus One equivalent in the beef world.

For home cooking, the fillet cut is forgiving: hot pan, butter, salt, 60-90 seconds per side on a 2cm slice. No complex preparation required.

Q: What's the difference between Hida Wagyu and Kobe Wagyu? A: Both are A5 Japanese Wagyu from the same Kuroge Washu breed. Kobe comes from Hyogo Prefecture (coastal), Hida comes from Gifu Prefecture (mountainous). Kobe is marketed more heavily internationally; Hida is considered by many Japanese chefs to have a more balanced, cleaner flavor profile with slightly firmer texture. Hida typically costs less than Kobe for the same grade.

Q: How should I cook A5 Wagyu Fillet at home? A: Less is more. Cut into 2-3cm slices, bring to room temperature, season lightly with salt. Sear in a hot, dry cast-iron pan for 60-90 seconds per side until the fat just starts to render. Rest 3 minutes. Never cook above medium-rare — the marbling melts at body temperature and overcooking destroys the texture. Serve on warmed plates with flake salt.

Q: How much should I order per person? A: 100-120g per person as a main course, 60-80g as part of a tasting. A 1 kg order serves 8-10 people as a main dish, or 12-15 for a tasting experience.

Q: Is this fresh or frozen? A: Delivered chilled (fresh) via DHL next-day Express. Vacuum-packed and temperature-controlled throughout transit.

Q: How long does it keep? A: 4-5 days refrigerated in the vacuum pack. Can be frozen up to 3 months, though we recommend consuming fresh for the best A5 experience.

Q: Does it come with certification? A: Yes — every shipment includes the Japanese certificate of authenticity with the individual cattle's nose-print ID, farm of origin, and A5 grading documentation.

Q: Why is it so expensive? A: A5 Wagyu requires 28-32 months of specialized feeding (vs. 14-18 months for standard beef), strict breeding registry compliance, and hand-grading by certified inspectors. Only about 1 in 300 Japanese cattle qualifies for A5 Hida designation.

Q: Can I order less than 1 kg? A: Minimum order for this cut is 1 kg. For smaller portions, please see our Australian Wagyu Fillet or Japanese A5 Ribeye options.