|Weight||11.5 lbs avg|
This “full-blood” 100% Japanese Wagyu beef is coveted by renowned chefs in 5-star restaurants and carries an A5 rating. This is well beyond our USDA Prime label, with intense marbling. You certainly won’t find this in a local market! For that truly special dinner party bring out THE BEST and serve your guests petite filets, or roast and carve tableside. Available certificate of authenticity tracing lineage three generations. Each tenderloin averages 8 to 9 lbs (actual price will be determined from weight of tenderloin).
This is extraordinarily rich beef so plan for smaller portions. (4 to 6 oz are the common serving of this premium meat in 5-star restaurants.) Chefs save and use every bit of this meat–there is no such thing as “scrap.” See handling instructions below. Japanese Miyazaki Wagyu has won the Japanese Wagyu competition (known as the Wagyu Olympics) two consecutive times, making it the most sought after Wagyu beef.
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This is prized "full-blood" Wagyu--meaning it is 100% Wagyu bloodline from Japan. This Wagyu is raised by a respected rancher in the prefecture of Miyazaki, Japan, who takes great care in raising these spectacular cattle. In the tradition of Japanese Kobe guidelines these cattle are raised with special diets and free of chemicals, hormones and the likes. They don't need it! The Wagyu breed is known for its strong, healthy and fertile characteristics, along with spectacular intramuscular marbling which produces tender and flavorful meat. These are a slow-growing breed and this 100% pure blood takes longer to mature and is larger than a cross-breed. Shipped FRESH not frozen for an incomparable meal.
The little bit of "trimming" you might do for preparation will provide you with another great option for special treats. Use trimmings, for stir fry, hot pot, or grind for out-of-this-world mini-sliders! Enjoy by suggested date on packaging. If not utilizing the entire tenderloin for your gathering, wrap remaining steaks or roast in parchment paper and then plastic wrap and keep refrigerated. If circumstances prohibit you from enjoying in a few days plan to freeze. We recommend a vacuum sealer with heavy duty bags to protect meat.
Top chefs who prepare these for 5-star restaurants recommend carving into "petite" filets by trimming the "Tip and Tail." But please reserve for you and yours. This will make a fabulous topper for a lunch salad, a sandwich fit for a king or cut into bits for stir fry or hot pot. Then carve into approximately 1-inch filets (6 oz is plenty for average appetite). This is very rich meat--you will be surprised! Sear quickly in HOT skillet then pop in a 350-degree oven for just a few minutes to bring to rare or medium rare. Depending on your tenderloin you may wish to split the thicker end horizontally to maintain the diameter to have smaller steaks. See RECIPES for Truffled Pasta as a great accompaniment.