Wagyu Sirloin or Filet Steak? - Tokyo - Japanese Teppanyaki - - vimore.org

Wagyu Sirloin or Filet Steak? - Tokyo - Japanese Teppanyaki

Wagyu Sirloin or Filet Steak? - Tokyo - Japanese Teppanyaki

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Both steak cuts have a marbling level of A5 (highest score). A5 Filet steak is usually less marbled than A5 Sirloin or Ribeye Steak. While Filet Steak is gentle, tender and beefy, other A5 steak cuts require more care during the preparation: becomes the internal temperature too high, the steak becomes unpleasantly soft, greasy, mushy. The Filet Steak goes for 16,000 Yen (141 USD) /100g, the Yonezawa Sirloin Steak for 15,000 Yen (132 USD) /100g. 10% service charged are added. The weight of the Filet Steak in the video is 120g.



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