AUSTRALIAN WAGYU FILLET MIGNON 8 - 9 - Campo Meat

AUSTRALIAN WAGYU FILLET MIGNON 8-9

$58⁴⁹

Description

An Australian Wagyu BMS 8-9 Fillet Mignon is a really special kind of steak. "Wagyu" means it's from a type of cow originally from Japan, raised in Australia known for super tender meat. The BMS part stands for "Beef Marbling Score," which is a way to tell how much fat is mixed in with the meat. Scores go from 1 to 12, and this steak is an 8-9, so it's got lots of little fat bits that make it extra juicy and flavorful.

The Fillet Mignon comes from the tenderloin part of the Wagyu cow. It's one of the softest and most tender parts, giving you a steak that's almost like butter in your mouth. It's perfect for a fancy dinner or when you just want a really amazing steak.

When you cook this steak, the fat melts a bit and makes every bite delicious. It's a treat for anyone who loves a good steak. Enjoy this rich, flavorful steak for a meal you won't forget.

0.5 lb

Size: 8oz

We have run out of stock for this item.

Delivery Info

• Service area: We deliver within 60 miles of Hallandale Beach FL. We do not ship beyond 60 miles.

• Same-Day Local (0–30 miles): FREE with min order of $50. Order by 5:00 PM → arrives in 2–3 hours. Orders after 5:00 PM deliver next day.

• Extended Local (30–60 miles): $9.95 delivery fee. Min orders $99+. Next-day delivery (within 24 hours of checkout).

• Free In-Store Pickup: Ready in ~1 hour (9:00 AM–7:30 PM daily) at 29 N Federal Hwy, Hallandale Beach.

Click here to read Delivery Policy.

Raw beef weight per serving +++

The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.

Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)

Kids:
5-7oz (140-200g)

The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.