All perishable products (such as meat or seafood) are sent with gel packs via either Fedex Priority or Fedex Standard overnight. Almost all non-perishable items (such as dried mushrooms or dried peppers) are sent via FedEx Ground or UPS Ground, which takes 2-7 business days for delivery. A few items are shipped via regular mail. The shipping method for each item is noted on each item page.
Items that ship via Ground can be upgraded to overnight shipping (for a fee) by contacting us immediately after placing your order.
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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.
Kobe beef (aka wagyu 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. Thus, wagyu filet mignons 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 amongst the finest available.
For freezing tips see: How to Freeze Better at Home.
Keep Kobe frozen 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.
For thawing tips, read Safely Defrosting Food for Maximum Flavor.
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.Three Techniques for Cooking SteaksHow to Tell Steak Doneness By FeelSteak Recipes
Filet mignons are one of the steaks most often paired with sauces. Try serving your Kobe 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.Meat, Poultry & Seafood Sauce Recipes
Recommended Internal Cooking Temps:Rare - 120°-125° Medium Rare - 130°-135° Medium - 140°-145° Medium Well - 150°-155° Well Done - 160° and above
Kobe Filet Mignons 4 - 12 Steaks Out of Stock Includes FedEx Overnight Shipping
Kobe Teres Major 20 - 24 pieces (about 16 lbs total) $217 Includes Fedex Overnight Shipping
Kobe Beef Ribeye Steaks 12 steaks Out of Stock Includes Fedex Overnight Shipping
Kobe Ribeye Filet Steaks 12 steaks, 8 oz each $209 Includes Fedex Overnight Shipping
Kobe Beef Steak Sampler 1 - 3 samplers Out of Stock Includes FedEx Overnight Shipping
