American Wagyu is produced when purebred Wagyu are crossed with traditional cattle breeds. From the rich marbling that Japanese A5 Wagyu offers and the intense tender, beefy flavor that American beef is known for, you can enjoy the best of both worlds! As most American Wagyu cattle are raised without the use of added growth hormones, they carry the “Natural” label. American Wagyu Filet Mignon, also known as the tenderloin steak, has the least amount of marbling of any American Wagyu steaks. However, its fine and buttery texture offers a mild beefy flavor that is finely-grained. This cut can be cut through with ease allowing us to enjoy the amazing tenderness of this steak.