• Origin: Gifu Prefecture, Japan
• Grade: A5
• Marble Score: 10-12
• Lineage: Japanese Black (Kuroge)
• Certificate Included

⭐ A5 Hida Filet — Champion Wagyu From the Japanese Alps

Hida-gyu comes from Gifu Prefecture, deep in the mountains of central Japan — and it carries one of the most decorated records in Wagyu. Hida took top honors at Japan's Wagyu Olympics, the national competition held once every five years, and has remained a benchmark brand ever since. Cattle are raised a minimum of 14 months in Gifu's alpine climate, where cold winters and clean mountain water build slow, even marbling.

This is the Filet (Tenderloin) — the psoas muscle, the most tender cut on the animal. It barely works during the animal's life, so the grain stays fine and the texture nearly buttery even before the A5 marbling melts in. On Hida, that tenderness pairs with a clean, elegant richness that never turns heavy.

Flavor Profile

• The most tender cut on the carcass — knife optional
• Fine, even alpine-raised marbling
• Clean, elegant richness; lighter on the palate than ribeye
• Small portions satisfy — 4 to 6 oz per person is plenty

How to cook it: hot cast iron, no added fat, roughly 60-90 seconds per side. Salt only. Rest briefly and serve whole or sliced — filet at this grade needs nothing else.

If you love our Takamori or Namiki Filet, Hida belongs on the same shortlist. Each order comes with a certificate of authenticity. Steaks sold individually.

Click here to learn more about marble scores.

Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

All sales are final.