Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef Tenderloins
Choose how many tenderloins you'd like (each one weighs approx. 5 lbs)
Australia. USA may be substituted due to availability.
The tenderloins are two small, cylindrical muscles located in the cow's back. During the animal's life time, these muscles do little to no work, and as a result are the most tender cut of beef available and highly prized. Though they're most often found pre-cut into filet mignons (aka tenderloin steaks), buying whole tenderloins allows you to cook them as a roast or slice them at exactly the thickness you prefer. The tenderloin has little to no connective tissue or surface fat, so it's probably the easiest of all the larger cuts to work with at home.
Wagyu beef (commonly known as "Kobe beef" aka Australian Kobe beef or Kobe-style beef) is from a breed of cattle 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. Thus, wagyu tenderloins are both more flavorful and tender than those cut from conventional beef.
These tenderloins are available in a variety of different marbling grades from 3 – 9. The higher the grade, the more extremely marbled the meat is, resulting in roasts and steaks that are more moist, tender and buttery. Because the MBS Kobe grading scale only goes up to twelve, grade 9 tenderloins are among the finest available.
Store fresh wagyu beef tenderloins in your refrigerator until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).
For freezing tips see: Freezing Tips.
Keep frozen wagyu tenderloins in the freezer until you are ready to cook them. As they are individually wrapped within the case, it's easy to thaw only as many as you're planning on cooking for a particular meal.
RECIPES & TIPS
Kobe tenderloins can be roasted whole, used to make beef Wellington, or sliced into individual Kobe tenderloin steaks (aka filet mignon).
If Slicing into Kobe Filet Mignon Steaks:
Cook wagyu tenderloin steaks as you would conventional beef filet mignon. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.
Filet mignons are one of the steaks most often paired with sauces. Try serving your wagyu tenderloin steaks with a pan sauce made by deglazing the pan you cooked the steaks in with red wine, then simmering some finely sliced shallots in the resulting broth until softened. Once the sauce has thickened to your liking, taste it for seasoning and serve with your steak.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above