Grass-Fed Wagyu Tenderloins
Four Tenderloins (Approx. 21lb Total)
The tenderloin is perhaps the most prized beef cut because of its exquisite, legendary tenderness. Tenderloins make luxurious roasts or can be sliced into tenderloin steaks (aka filet mignon steaks).
Wagyu beef (aka “Kobe” beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process.
Grass-fed wagyu beef is almost unheard of in the beef market. This wagyu beef is free range (pasture raised) and 100% grass-fed/finished. No hormones or antibiotics are ever used to promote growth. Despite being raised without grain, it is still exquisitely marbled.
Not only is free range grass fed beef more humane, it’s better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh wagyu tenderloins in your refrigerator or freeze for long term storage. Store frozen tenderloins in your freezer until you need them, then thaw.
RECIPES & TIPS
Tenderloins make exquisitely tender roasts, including classic Beef Wellington. They can also be sliced into individual filet mignon steaks. Because the tenderloin has a milder flavor than other steak cuts, tenderloin roasts and steaks are frequently paired with sauces like red wine reductions, pan sauces, etc.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above