The chateaubriand is taken from the broadest, thickest section of the whole fillet — the part with the most even diameter and the most generous marbling. It is beautifully marbled and possibly the most prized cut from the entire tenderloin. Where centre-cut fillets and mignons are portioned as individual steaks, the chateaubriand is designed to be cooked as a single piece and carved at the table — making it one of the most impressive ways to serve A5 Wagyu or Kobe beef for two or more.

Each chateaubriand is sent tied and ready to cook whole. Sear on all sides, finish in the oven or over a BBQ, rest, carve into thick slices, and serve. Alternatively, remove the string, cut into steaks of equal thickness, and cook them individually in the pan — the same method as standard A5 fillet steaks. Either approach works; the choice depends on whether you want the drama of carving at the table or the control of cooking individual portions.

Japan is the only country in the world that registers every head of purebred Wagyu stock. Within four months of being born, calves are given examinations, including paper documentation, individual identification number processing, and recording of any abnormalities. If they meet standardised requirements, at six months old they are issued an official calf registration certificate, serving as proof of purebred Wagyu stock — a heritage created in Japan and refined over generations. The registration traces the calf back three generations through a clearly defined pedigree, including parents, grandparents, and great-grandparents, eventually leading to the ancestor of all Japanese domestic Wagyu from the 14th century.

Producer: FINE & WILD sources directly from certified producers in Kagoshima, Miyazaki, and Hyōgo prefectures with no intermediaries or wholesalers. FINE & WILD has been importing authentic Japanese Wagyu and Kobe beef since 2015 and is a licensed Kobe beef retailer.

Storage: All outer fat is removed and the chateaubriand is carefully sculptured to offer the highest meat ratio and best value possible, then rapidly frozen to -28° in a matter of minutes. This process offers two significant advantages, one being zero food waste and the other helping to keep the meat in amazing condition. Red meat naturally discolours after a few hours, so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. Upon receipt, place straight in the freezer for later use or remove the outer packaging and defrost on a plate in the fridge overnight or leave on the countertop for 2–3 hours.

Authenticity: All Japanese Wagyu cattle are assigned a unique traceability ID number from birth. You will find your ID number on the front of the pack.

High Roller Upsells AOV 400+

Japanese A5 Wagyu / Kobe Fillet Chateaubriand — BMS 8–12