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"Niksan" (日山) is the premium sub-brand created by Sher Wagyu, one of Australia's most prestigious and award-winning Wagyu producers. Specially designed to cater to the discerning palates of the Asian market (such as Taiwan and Hong Kong), Niksan inherits Sher Wagyu’s strict breeding standards and full-blood Japanese Wagyu genetics. It offers an exceptional balance of intense beef flavor and delicate marbling, making it a high-value choice for top-tier Australian Wagyu.
The Most Tender Cut (Tenderloin / Filet): Located along the spine, this muscle does minimal work, making it the finest and most tender cut in the entire cow. It boasts a "melt-in-your-mouth" texture that is perfect for all ages.
M5 Golden Marbling Ratio: The Marble Score 5 (M5) provides beautiful大理石 (marbling) fat distribution. It delivers the signature buttery fragrance of Wagyu without being overly greasy, achieving a perfect harmony between rich beefiness and juicy fat.
Whole Piece Versatility: Sold as a whole primal cut (available in 2.20kg+ or 2.50kg+ options), it gives you maximum culinary freedom. You can custom-cut it into thick steaks, diced beef cubes, or paper-thin hot pot slices according to your needs.
Because the tenderloin is extremely lean yet tender, it is best cooked quickly and served rare to medium-rare to preserve its juiciness:
Classic Filet Mignon: Cut into thick steaks (3–4cm). Sear on high heat with butter and herbs to form a beautiful crust while keeping the inside juicy. Highly recommended at Medium-Rare (3 to 5成熟).
Diced Wagyu Cubes: Cut into bite-sized cubes. Flash-fry in a hot pan with garlic chips and butter for a quick, aromatic Japanese teppanyaki-style dish.
Tournedos Rossini (Luxury Style): The ultimate indulgence. Top your perfectly seared Niksan filet with a piece of pan-fried foie gras for an explosion of rich, buttery flavors.