One of our most popular cuts of Wagyu, the tenderloin is by far, as it name implies, the most tender cut of the steer, even more so thanks to the privileged genetics of Kobe cattle, which gives it extra buttery softness. Available in several different mouthwatering marble scores, from 5 to 9.
Our Wagyu Beef Tenderloin is the most buttery, most tender cut available, full of luscious marbling and intense flavor. Our cuts come primarily from Australian Wagyu cattle, but we also have some exclusive Japanese A5 selections available – the ultimate in food luxury! Also known as the filet mignon roast, the whole tenderloin brings amazing flavor and fork-tender texture to your special occasion table. Although this is generally a lean cut, our Australian beef has a surprising amount of marbling. At Gourmet Food Store, we proudly source from pasture-raised, grain-finished cattle that is never given any hormones or antibiotics. Australian beef stands out for its exceptional quality and unique characteristics. Raised in the vast, open pastures of Australia, these cattle are meticulously bred and cared for, resulting in meat of unparalleled tenderness and marbling. What sets Australian beef apart is its perfect balance of rich flavor and buttery texture, achieved through a combination of genetics, feeding practices, and environment. The cattle are often crossbred with traditional Japanese breeds, such as Tajima or Black Angus, resulting in meat with intense marbling and a distinct, luxurious taste. Australian beef offers a premium dining experience, coveted by chefs and food enthusiasts worldwide. About Wagyu Beef Tenderloin Tenderloin is a highly prized cut that comes from the loin area of the cow. Specifically, it is sourced from the tenderloin muscle, which is located along the spine of the animal. This cut is known for its exceptional tenderness and buttery texture, making it one of the most sought-after cuts of beef. When properly prepared, it offers a dining experience that is both indulgent and memorable. This roast is the entire tenderloin that can be prepared whole for a memorable meal with a large gathering of loved ones. There is also the option to cut this tenderloin into individual filet mignon steaks. The flavor profile of this unique roast features the butter-like flavor and texture associated with Japanese Kobe combined with the hearty traditional flavor preferred by the American palate. Grading Scale Wagyu in Australia is graded based on the marbling score, which is a measure of the intramuscular fat or marbling within the meat. This grading system is similar to the Japanese system, which focuses primarily on marbling. The top-grade would be an A5. The grading scale for Australian cuts usually ranges from 1 to 9, with higher numbers indicating a higher level of marbling and overall quality. Australian Grading Scale: BMS 1-3: Low marbling BMS 4-5: Moderate marbling BMS 6-7: High marbling BMS 8-9: Very high marbling In addition to marbling, other factors such as meat color, texture, and fat color are also considered when grading Australian Wagyu. This grading system helps consumers identify the quality and characteristics of the beef they are purchasing, ensuring a consistent and premium dining experience.