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.

We are incredibly proud to represent American Wagyu partners from throughout the American West. With herds grazing on thousands of acres, American Wagyu represent hybrid cattle breeds from America and Asia — American Blank Angus and Japanese Kuroge Washu. The resulting steaks are some of the most tender, intensely marbled cuts produced anywhere in the United States.