Whole Tenderloin | Wagyu BMS 8-9

 

The tenderloin is the most lean, tender part of the animal... but Wagyu Whole Tenderloin is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high-quality fat.

F1 Japanese Wagyu: Kokusan-Gyu

Japanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the dining experience to new heights. This is as close to A5 beef as you can get while retaining that beefy flavor of "western" style steaks.

The term Kokusan-Gyu (国産牛) translates directly to "domestically produced beef" in Japanese and signifies a commitment to the finest standards of Japanese agriculture. While Kokusan-Gyu is not exclusive to Wagyu, it encompasses all beef raised in Japan, ensuring a level of quality that reflects the country’s stringent regulations and dedication to sustainable, ethical farming practices. What sets Kokusan-Gyu apart is its guarantee of traceability, with every step of production—from breeding and feeding to processing—meticulously managed within Japan’s borders.

In the case of this steak, this commitment to quality is evident in the meticulous breeding process that combines Japanese Black Wagyu with Holstein cows. By blending these two lineages, F1 beef delivers a unique culinary experience. Imagine the exquisite, buttery marbling of A5 Miyazaki-Gyu—a hallmark of purebred Wagyu—paired with the robust texture and adaptability of Holstein cattle. This fusion creates an extraordinary balance of luxurious mouthfeel and savory depth, offering a harmonious combination that caters to a wide range of palates.

Japanese vs. American Cross

In Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with unwavering dedication, ensuring that each succulent bite maintains the essence of true Wagyu heritage. This meticulous preservation translates into a consistency of quality and flavor that elevates Japanese Wagyu beef to a league of its own.

In contrast, American Wagyu production may tread a path of greater genetic variability, risking the dilution of those cherished Wagyu characteristics. While American producers undoubtedly strive for top-tier beef, the meticulous attention to genetic purity synonymous with Japanese practices sets Japanese F1 cattle apart as the pinnacle of perfection.

HOW DO I COOK IT?

You can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.

More Than Just Beef

Ultimately, Japanese cattle offer more than just beef—they offer an experience. A symphony of flavor, texture, and aroma awaits those who savor the fruits of this meticulous breeding.

Best for: Grilling, Braised, Pan-Seared

Best Cooked: Medium-Rare, Medium

We suggest to cook it quickly over high heat, so that the exterior becomes nicely browned while leaving the interior juicy and medium rare.

 

This item MIGHT be delivered frozen.