$1,299.99

WILL DELIVER IN 4+ DAYS

Whole Tenderloin | WAGYU A5

Meat N' Bone

$1,299.99 10.5 lbs

will deliver in 4+ days

Regular price $1,299.99

Click here to learn everything about WAGYU and BMS grades here 

This is WAGYU A5, the best beef in the world. La creme de la creme and it comes fresh with a certificate of authenticity all the way from Japan.

This will be ordered for you directly from Japan. Delivery takes 3-5 days.

These tenderloins are LARGE, much larger than your average angus tenderloin. On average 10.5 lbs. We sell it at $123.99 per pound, and we will adjust the price of the pice once you place your order, upwards or downwards depending on the size of the piece.

This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse.

Buying the whole tenderloin means you can get the three cuts, the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.

Source: Japan

Grade: WAGYU A5 BMS10-12

 Best for: Grilling, Braised, Pan-Seared, Broiled

 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 product will deliver in 4+ days

Click here to learn everything about WAGYU and BMS grades here 

This is WAGYU A5, the best beef in the world. La creme de la creme and it comes fresh with a certificate of authenticity all the way from Japan.

This will be ordered for you directly from Japan. Delivery takes 3-5 days.

These tenderloins are LARGE, much larger than your average angus tenderloin. On average 10.5 lbs. We sell it at $123.99 per pound, and we will adjust the price of the pice once you place your order, upwards or downwards depending on the size of the piece.

This is the most lean, tender part of the animal, there also isn’t that much of it per steer which is why its so expensive and coveted. There are only two tenderloins per steer and its where we get high-end items such as filet mignon and its a key component of the T-Bone and porterhouse.

Buying the whole tenderloin means you can get the three cuts, the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.

Source: Japan

Grade: WAGYU A5 BMS10-12

 Best for: Grilling, Braised, Pan-Seared, Broiled

 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.