Order Min	2 pieces per case
Case Average Weight	16 - 22 lbs
Condition	Frozen

The Tenderest cut among all !!

How does it taste??

When you put it in your mouth, the juices are flowing and the tenderness and texture are impressive!! The tenderness of the fillet is very impressive, and the meat is fine and smooth to the touch. It is an impeccable piece of meat with a slight sweetness of lean meat!!

Where the Tenderloin is located??

This is the long, thin part of the inside of the Striploin. The high-mobility part of cattle is tough and has a lot of muscles, while the low-mobility part of beef is tender and has fewer muscles. The fillet is the tenderest part of cattle as it has very low momentum.

Trivia...

Tenderloin is composed of Filet Mignon and Chateaubriand (WAGYUMAN also segregates the end part as Tenderloin End). The thick center portion of the fillet (about a 1/4 of the total Tenderloin) is called the Chateaubriand, which is one of the rarest and most exclusive parts of cut, with only about 3% which is 2kg (4-5lb) of whole cattle.

Best drink with...

You can enjoy it with a red Burgundy wine, a white Sauvignon Blanc, or a Daiginjo if you prefer Japanese sake!!

Permitted By

©Japan Livestock Products Export Promotion Council Secretariat

©ZEN-NOH International Corporation. All Rights Reserved.

[CHILLED] WAGYU TENDER 2PC/CS