The tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It doesn't get much exercise, which is why the meat is so amazingly tender. It's encased in a thick layer of delicate fat known as kidney fat or suet, which can be used in much the same way as lard.
This cut arrives to you whole, ready to be transformed into the filet mignon (from the larger end), tournedos from the smaller end, and chateaubriand for the larger, most central portion. This is a perfect application for Beef Wellington with Burgundy Black Truffles, Carne Cruda with Burgundy Black Truffle Carpaccio or pan seared filet mignon with a snowfall of Winter White Truffles.
Since 2009 A Bar N Ranch has been committed to raising and delivering superior American Wagyu cattle to the market. Crossing top of the line Kuroge Washu (“Black Wagyu”) genetics with the Black Angus cows that Texas is world renowned for, they have created an “American Wagyu” with optimum marbling, tenderness, and flavor. A Bar N Ranch is a family business and that includes the cows, because of this the herd is raised with no growth hormones or antibiotics and are given plenty of room to roam at their two ranches in North Texas. The bottom line is because of their superior genetics and upbringing this is the best American Wagyu on the market, and you will taste the difference right away.
Average Sizing on this item 5-5.5 lb. average weight.