Raw
Raw
Marbling
Wagyu Tenderloin
Price range: $320.00 through $448.00
All certificates available on request (halal, health, origin)
Australian wagyu tenderloin: the softest cut on the animal, with marbling running through it. Cut it into medallions and give them a quick butter sear.
What it is. The tenderloin (filet) of wagyu cattle: the leanest muscle on the animal, here with wagyu’s fine marbling. Sold whole and frozen, in one piece of about 3–3.5 kg, graded MB4–5, MB5+ or MB6–7.
Taste and texture. Melting and mild, richer than regular filet. Easy to overcook, so stop early.
How to cook it. Cut it into 3–4 cm medallions and pan-sear in a little butter, 2 minutes a side, then the edges. Pull at 50 °C, never past medium-rare, and rest 3 minutes. Finish with flaky salt; serve with mashed potatoes or a simple green salad.
Pack and storage. Arrives blast-frozen and vacuum-sealed, as one whole piece of about 3–3.5 kg, charged by its real weight. Keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter, and cook it within a day of thawing.
Where it comes from. Australian wagyu, sold by marbling grade. The MB score on each version is the marble score given by the supplier. Vacuum-sealed and packed the day it ships.
| Marbling | MB4-5 · MB5+ · MB6-7 |
|---|---|
| Chilled or frozen | Frozen |
| Full cut | 3–3.5 kg |
| Price per kg | $100.00 – $140.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Cut into medallions, then a quick sear in a hot pan with a little butter.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Pan · medallions
Time
5–6 min
Pull at
50 °C · medium-rare
Rest
3 min
Directions
- Out of the fridge 30 minutes before. Cut into 3–4 cm medallions and salt.
- Hot pan, a touch of butter. Lay them down gently.
- Sear 2 minutes a side, then the edges.
- Pull at 50 °C. Never past medium-rare.
- Rest 3 minutes, flaky salt on top.
🔥 Butcher’s tip
Want it whole? Sear the piece all over, then roast at 200 °C to 50 °C: about 12–15 minutes for 500 g.
Pairs well at the table
Graded by marbling
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Net wt
~6 kg +3 more sizes
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