Omi Japanese A5 Wagyu Filet
Product Description
The Cattle of the Lake The Omi Beef brand is the oldest in Japan, with a history that dates back more than 400 years when it was routinely served by the Shogun to his warlords and came to be known as the “Emperors Beef”. The “Holy Trinity” of Omi, Kobe and Matsusaka Beef has long been considered by Wagyu connoisseurs as Japan’s best beef producers. In fact, during the Meiji Restoration in 1868, when it finally became legal to actually consume beef again in Japan, much of what shipped as Kobe beef was actually Omi Beef.
Also similar to Kobe is the absolutely pristine environment in which these cattle are raised. They roam by the shores of the largest freshwater lake in Japan, Lake Biwa, also known as the Mother Lake, into which 400 rivers flow. In addition, in the area surrounding the lake, some of the best rice in Japan is grown (rice straw is a critical component of the Wagyu diet), the vast majority of which is farmed organically. Its critical importance to city of Kyoto ensures that the Shiga Prefecture has the tightest environmental restrictions in the country – this an ideal place to raise cattle.
Serving Suggestions
Defrosting your A5 Wagyu Filet in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option. A5 grade fat has a melting point of approx. 75 degrees Fahrenheit. Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.Â
Reverse searing or using the sous-vide method is our preferred way to cook this steak. Traditional cooking methods like grilling or pan searing can leave the center of your meat undercooked due to the thickness of the filet. A typical portion is two to four ounces per person—about the same as a serving of pork belly, pâté, or foie gras.
Reverse Seared A5 Filet Mignon:
- Preheat the oven to 225 degrees Fahrenheit. Â
- Season the filet with sea salt. A modest sprinkle of pepper is ok, but not too much. The idea is to enhance the flavor, not cover it up.   Â
- Cook your filet until the internal temperature reaches 135 degrees for medium rare.
- Remove your filet from the oven, and let it rest for about 7 minutes.Â
- Sear in a stainless steel or cast iron skillet for about 1 minute each side, including those thick edges.
- Let rest for 5 minutes. Slice into 1 or ¾ inch strips, and enjoy.
Product Details
Weight: 6 or 8 oz
Cut: Filet
Region: Shiga
Lineage: Japanese Black   (黒毛和種, Kuroge Washu)
