Kobe Beef

Japanese Wagyu Filet Mignon Steak

$245.48

Indulge in the ultimate luxury with our Japanese Wagyu Filet Mignon Steak. This premium A5 cut is prized for its fine marbling, unmatched tenderness, and rich umami flavor that melts in your mouth. Sourced from Japan’s top Wagyu producers, this filet delivers a buttery, velvety texture perfect for special occasions. Cook whole or slice into medallions for an unforgettable steak experience.

Kagoshima Farms

Kagoshima, Japan

$118.12

Miyazaki Gyu

Miyazaki, Japan

$129.93

Kobe Beef

Hyogo, Japan

$245.48

Weight:

8oz

Ask about this product

Kobe Beef

Kobe Beef - few things in the world are as iconic. Everyone has heard of Kobe Beef, but very few will ever experience it firsthand.

Kobe Beef is synonymous with luxury, known worldwide for its iconic flavor and strict quality standards. Raised in Japan's Hyogo prefecture under tight breeding guidelines, each cow is sired by 1 of 12 government-selected bulls for perfect marbling.

Learn more →

Cooking Instructions

Cooking methods: Pan-Sear, Grill
Wine pairings: Cabernet Sauvignon, Pinot Noir, Syrah

Japanese A5 Wagyu is as much an experience as it is a meal. To prepare this luxurious ingredient, first allow the meat to rest and come to room temperature before cooking. Lightly season with salt to help bring out the natural umami flavor. Alternatively, you can dip each bit in a fine sea salt of your choice before eating. Heat a smooth-surfaced pan such as a stainless steel pan to medium high heat. Place each piece on the pan without any cooking oil. A5 Wagyu has enough oil already to cook directly on a naked pan. Sear each size for approximately 2 to 3 minutes per side and remove. We recommend cooking each piece individually to share the experience with others. To elevate the experience, try a variety of fine sea salts, a high quality soy sauce or some wasabi. For a decadent experience, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraordinary.

Flavor Profile

About this cut

Filet Mignon

Texture is what you want from a steak, and you're happy for the flavor to come from what you put on it.

Lean · Light marbling · Premium price

Read the full guide →

Customer Ratings

4.3

Based on 34 ratings

5 25
4 3
3 0
2 2
1 4

No written reviews yet.

Why We Sourced It

Our products are thoughtfully sourced with integrity and sustainability at the forefront. We partner with trusted farms and producers to bring you premium quality meats that align with your values. Every cut is selected to ensure a unique dining experience, providing top-tier flavor, craftsmanship, and ethical standards you can feel good about.

Sustainably Sourced

All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.

Transparency & Traceability

We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.

Exclusive, Premium Quality

From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.

Related Recipes

Classic Surf & Turf with Sautéed Spinach

Japanese A5 Wagyu

Kobe Beef

Name: Japanese Wagyu Filet Mignon Steak
Brand: Kobe Beef
SKU: B06474EE548AE2126F7E8049F8178FFB
Price: 245.48 USD
Availability: OutOfStock
Rating: 4.3 (34 reviews)

We are proud to debut the world’s highest grade of Kobe Beef from Hyogo, Japan, as an Official Certified Retailer of Kobe Beef. Exclusive to Crowd Cow, we offer an extraordinarily rare collection of A5 BMS 12 Kobe Beef for the most discerning wagyu enthusiasts.

Experience A5 Excellence

The Most Iconic Wagyu

Kobe Beef is synonymous with luxury and instantly recognizable. The high quality standards and the fact that all Kobe Beef cattle are raised in Japan's Hyogo prefecture under strict breeding guidelines contribute to its iconic status. Only 10% of the 5,500 qualifying heads of Kobe Beef produced per year are marked for export worldwide, ensuring only the most premium beef bears its name. This year, we are proud to offer our first exclusive A5 BMS 12 Kobe collection - achieving the highest marbling score in the world - a culinary masterpiece few will ever experience.

Our Journey to Kobe Beef

100% Authentic and Traceable

Explore The Farm

Kobe Beef: Japan's Iconic Wagyu

Kobe Beef is legendary. From the Medina of Fez to a Kiev pool hall or a Papua New Guinea village, almost everyone knows its name. Few culinary delights are as revered or rare.

Why is "Kobe Beef" so famous?

"Kobe Beef" is renowned and almost mythical in the culinary world, yet often misunderstood and misused. Outside Japan, it's wrongly seen as synonymous with "Japanese beef" or "Wagyu," but it's not that simple.

Top Japanese Chef Reveals How to Cook A5 Kobe Beef

This Kobe Beef is unlike any other. Since it's undeniably expensive, check out these tips before cooking to ensure you get the most out of the experience.

What's written on a Japanese Wagyu cattle nose print certificate?

Japanese Wagyu stands out with its marbling, flavor, and 100% traceability. Nose print certificates track each animal's lineage and birthplace, ensuring unparalleled quality.

Explore More Wagyu

Iwate Gyu

Iwate A5 Wagyu brings the pinnacle of Japanese beef to your plate—eleven-time national champion, born-to-finish on the same farm, and part of a sustainable cycle fueled by local rice straw and organic farming traditions.

Olive Wagyu of Kagawa

Indulge in rare Olive Wagyu from Shodoshima Island, Japan, via Crowd Cow. Custom-finished on olives, it's a culinary masterpiece with unmatched quality and exquisite taste.

Hokkaido Wagyu

Hokkaido Wagyu's snowy marbling mirrors the pristine winter landscape of Hokkaido, making it a perfect choice for impressing guests with a visually stunning and delicious eating experience.

Miyazaki Gyu

Miyazaki Gyu, a US Wagyu pioneer, offers a distinctive blend of quality and marbling from Kyushu Island, featuring beautifully red beef and a rich, natural flavor.

Kobe Beef of Hyogo

All Kobe Beef cattle are born and raised in Japan's Hyogo prefecture under the strictest breeding guidelines. Kobe Beef earns its reputation with each delicate, velvety, umami-packed bite.

FAQ

What is the difference between Kobe Beef and other Japanese wagyu?

Kobe Beef is singularly recognized throughout the world as an icon of Japan and as one of the world’s most sought-after culinary treasures. There is only one Kobe Beef, and it is known throughout the world for its exceptional quality and its high standards. Kobe Beef is bred from only 12 master bulls of the Tajima bloodline, a subset of Kuroge Washu, and is raised by a handful of farmers in Hyogo prefecture. In order to qualify for designation as Kobe Beef denoted by the Japanese chrysanthemum, Kobe Beef must achieve a grade score of A4 or A5 by the Kobe Beef Association. Read more on our blog.

How rare is Kobe Beef?

The tightly-controlled regional farmers and processors that handle Kobe Beef produce only 5,500 qualifying head of cattle per year, only 10% of which are made available for export overseas. If you would like to try the one and only Kobe Beef, there are only 37 restaurants in the U.S. that are licensed to serve it. Thanks to our nomination and acceptance into Japan’s exclusive certification program with the Kobe Beef Association — which builds upon our years of work with Japan’s top Wagyu regions, including Kagawa Olive Wagyu, Miyazaki-gyu, Hokkaido Wagyu, Kagoshima Wagyu and others — we are able to offer it on Crowd Cow.

Why is Kobe Beef so highly regarded?

The aura surrounding Kobe Beef stems from its meticulously controlled quality standards and zealously guarded distribution. The Kobe Beef Association exerts control over every aspect of its creation.

Every cut of certified Kobe Beef originates from 12 ‘super father’ Tajima bulls who are chosen by the Hyogo government, and whose offspring are raised by a handful of farmers within an officially designated geographic region. The best of these offspring, which are rated A4 or A5 by sanctioned auctioneers, receive the Japanese chrysanthemum “Nojigiku-han” mark — a symbol of authenticity.

The Kobe Beef Association qualifies and hand-approves auctioneers, distributors and retailers, including Crowd Cow, to sell this small amount of luxurious beef. Read more on our blog.

What qualifies Japanese Wagyu as “Kobe Beef”?

To officially qualify as “Kobe Beef”, the cattle must be graded through a meticulous 8-point certification process. Cattle must be of the Tajima bloodline (a subset of the Kuroge Washu breed); be born and raised in Hyogo prefecture by farmers who are nominated and accepted into the Kobe Beef association; be professionally rated by member organization inspectors; and must achieve at least an A4 or A5 score for meat and marbling quality. At Crowd Cow, we offer only the upper end of Kobe Beef, A5 rated cuts. Read more on our blog.

Will I receive a certificate of authenticity with my purchase?

Yes, you will receive a digital copy of the certificate with your order. In Japan, all cattle are registered with a certificate indicating the farm, family tree and date of harvest, among other things. This year, for Kobe Beef, we have obtained only two animals and therefore only two certificates. You will receive a digital copy of one of these certificates along with the cuts of meat of your purchase.

How do I cook Kobe Beef?

Kobe Beef is as much an experience as it is a meal. We suggest sharing this singularly outstanding food with others, and to experience each the delicate, umami-packed bite one person at a time. Simply grill each strip on a stainless steel pan using high heat and without any oil, searing the outside until a crust forms and cooking just enough to melt the interior fats. A pinch of fine sea salt is recommended to bring out Kobe Beef’s natural flavors. Read more here.

Do Kobe Beef cattle get massages and drink beer or sake?

Contrary to popular belief, the magnificent marbling and exceptional taste of Kobe Beef comes mainly from its unique genetics — the Tajima bloodline subset of the Kuroge Washu breed, native to Japan and raised in Hyogo prefecture. Although each farm’s practices vary, maintaining each animal’s well-being and nutrition is an essential part of every Kobe Beef farmer’s core focus. However, massages or feeding the animals beer or sake is most certainly not a part of any farmer’s routine.

Can I order Japanese Wagyu regularly?

Japanese Wagyu Filet Mignon Steak

Kobe Beef

Cooking Instructions

Flavor Profile

Filet Mignon

Sustainably Sourced

Transparency & Traceability

Exclusive, Premium Quality

Kobe Beef

The Most Iconic Wagyu

100% Authentic and Traceable

Explore The Farm

Kobe Beef: Japan's Iconic Wagyu

Why is "Kobe Beef" so famous?

Top Japanese Chef Reveals How to Cook A5 Kobe Beef

What's written on a Japanese Wagyu cattle nose print certificate?

Explore More Wagyu

Iwate Gyu

Olive Wagyu of Kagawa

Hokkaido Wagyu

Miyazaki Gyu

Kobe Beef of Hyogo

FAQ

BMS 12 Japanese Wagyu A5 Petite Striploin Steak

BMS 12 Japanese Wagyu A5 New York Strip Steak Ends

BMS 12 Japanese Wagyu A5 New York Strip Steak

BMS 12 Japanese Wagyu A5 Ribeye Steak

Crowd Cow Assistant