Coming in at Marble Score 4 in the Wagyu marbling scale, our Wagyu Tenderloin are butter-knife soft and beautifully webbed with succulent intramuscular fat. From select prized Wagyu breeds – the same used for the coveted Japanese Kobe beef – our Wagyu is sourced from Darling downs in Australia, one of the largest and most respected producers in the world. The prized cattle is raised on mother’s milk, then allowed to feed on vast Australian pastures, later to be finished to perfection on at least 300 days of grain. Never given hormones or antibiotics, this is natural, delicious premium beef. The result is a tenderloin that is soft, juicy, with a sublime buttery flavor that only Wagyu can delivery.
You’ll get a whole 5 lbs muscle of MS4 Wagyu Tenderloin, available uncut as a whole muscle for a roast of Chateaubriand or to cut however you want, or your choice of hand-cut steaks, in different options of thickness. Also available to buy chilled or frozen. Please note that not all steaks will be exactly the same size, and some steaks will be cut a bit thicker or a bit thinner, but we’ll try to keep it as close to what you requested as is possible. Any trimmings left over after the cutting process will be included.
For cooking or grilling, Wagyu is best cooked to medium rare, and seasoned with only a bit of salt and pepper, to let the natural buttery flavor shine. Avoid strong rubs and sauces. The additional natural marbling of Wagyu makes it prone to flare-ups, so take extra care when grilling these Tenderloin Steaks.
- Antibiotic-free
- Hormone-free
- Higher in Omega 3s and Omega 6s than regular beef
- Finished on grain a minimum of 300 days
- Product of Australia
Lorne –
Very small tenderloins (useless, in fact) and not cut to order at 1″ thick as ordered.
Thao –
Nice cut