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.
Celina, Texas, USA