“[Fillet] is the most tender,” he admits ... trying to mimic it at home for your steak-and-chips dinner might not be the best idea. “In Japanese culture [Wagyu will be sliced] thinly ...

as soon as the chips are done and the steaks are resting. The steak, this time, was a T-bone, which is part sirloin and a strip of fillet on the other side of the bone. Because of this ...