|
The ideal cut to experience the buttery flavor and smooth, tender texture of Kobe beef is the tenderloin. The tenderloin is a section of muscle in cows that is located in the upper rear back, where it does little to no work over the animal’s lifetime. As such it is very tender. Add to this the fact that beef from wagyu cattle is heavily marbled, further improving that already decadent texture, and you have some of the most tender beef on the market.
Buying whole tenderloins allows you to slice them into the portion sizes of your choice or roast them whole.
Most tenderloins available are sold as "full tenderloins" (Chefs sometimes call them "189s" due to their number in the North American Meat Processors’ Guide). These tenderloins have the usually attached outer fat layer and side muscle removed for your convenience (which would make them "190 tenderloins").
These Kobe tenderloins are grade 3 Kobe beef. For an explanation of what this means, please read Kobe Beef Grades. Our Australian Kobe beef is hormone and sub-therapeutic antibiotic free.
Applications: Treat Wagyu tenderloins as you would conventional beef tenderloins, although sauce is less important due to Kobe beef’s stronger flavor.
From the tenderloin you can cut medallions (up to 1 inch) or petite fillets (up to 2 inches), either of which can be pan seared, sautéed, grilled, broiled, roasted, or stir fried. Alternatively, the whole Kobe tender can be roasted (stuffed if you’d like) to medium-rare or medium. For thawing guidelines please refer to Safely Defrosting Food for Maximum Flavor.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Origin: Australia
Specifications: Each order is for 1 box of frozen Kobe tenderloins. There are 2 tenderloins per box. Each box weighs approximately 10 lbs.
Shipping Method: Fedex Overnight
Browse more Kobe beef cuts and tenderloins by species. We also offer impressive Corporate Food Gifts.
| 
0 Items in Cart
