Japanese A5 Kagoshima Wagyu Fillet Chain

The Japanese Wagyu Fillet Chain. This is a remarkable off-cut when cooked right, taken from the sides of our whole fillets. While the meat is incredibly tender, it contains a significant amount of interwoven gristle. We typically don’t sell this cut due to its limited availability, and I often cook it at home since some might consider it a lower grade. My preferred method is to barbecue the pieces first, then dice them into small chunks and finish in a skillet with coarse salt, rosemary, and a touch of garlic. Once the exterior is crispy and the fat is well-rendered, it creates irresistibly tender cubes with a crunchy exterior, perfect for snacking alongside a cold beer.