Wagyu Beef Tenderloin
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.
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Wagyu Beef Tenderloin MS7 - Whole
from Australia
by Broadleaf
Ranked MS7 on the Australian grading scale, our Wagyu tenderloin is near the top when it comes to flavor, texture, and of course marbling!
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.
Wagyu Beef Tenderloin Questions And Answers
Q:Is Wagyu better than filet mignon?
A:Wagyu is beef that comes from a specific breed, while filet mignon is a specific cut of beef that comes from the small end of the tenderloin, so you can have both - a Wagyu filet mignon- if you want!
Q:Is Wagyu tenderloin fatty?
A:Like with all Wagyu, it depends on the BMS score, the higher the marbling. Compared to other cuts like ribeye and strip loin, tenderloin has less fat.
Q:What is Wagyu beef tenderloin?
A:It’s the cut taken from the loin area of a Wagyu cow, also known as the fillet mignon.
Q:How do you cook Wagyu beef tenderloin?
A:This is a cut best cooked to medium-rare, especially the higher-grade cuts. Wagyu with high marbling grades should be reserved for quick pan searing or even carpaccio dishes.