Best Wagyu Tenderloin, 7 lb. avg. photos by Regalis Foods - item 1
Best Wagyu Tenderloin, 7 lb. avg. photos by Regalis Foods - item 2
Best Wagyu Tenderloin, 7 lb. avg. photos by Regalis Foods - item 3
Wagyu Tenderloin, 7 lb. avg.
Wagyu Tenderloin, 7 lb. avg.
Wagyu Tenderloin, 7 lb. avg.

Wagyu Tenderloin, 7 lb. avg.

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Regular price $412.00

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The tenderloin is an oblong muscle that extends along the rear portion of the cow spine, directly behind the kidney, from about the hip bone to the thirteenth rib. This muscle is rarely strained, which is why the meat is so amazingly tender. It is 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 selection comes from A Bar n’ Ranch, a family-owned cattle operation in northern Texas. Since purchasing their first Wagyu Bull in 2009, A Bar n’ Ranch has dedicated themselves to raising cows with a level of reverence and rigor that is scarcely seen outside of Japan. Their herd grazes on thousands of acres, sustaining a lineage of the finest cattle breeds from America and Asia - American Blank Angus and Japanese Kuroge Washu. The resulting American Wagyu is some of the most tender, intensely marbled cuts produced anywhere in the United States.

~7lbs

Celina, Texas, USA

Summary
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.
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.
Use & care
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.
Shipping & specs
Average Sizing on this item 5-5.5 lb. average weight.

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