Description

Japanese A5 Wagyu Tenderloin (BMS 12)

A5 Wagyu is the highest quality grade given to Japanese beef by the Japanese Meat Grading Association (JMGA). The “A” stands for yield (the amount of usable meat), and “5” is the highest score for marbling, color, texture, and fat quality.

Miyazaki is a prefecture on the island of Kyushu in southern Japan. It’s one of Japan’s most prestigious Wagyu-producing regions, alongside Kobe and Kagoshima. Miyazaki beef has won Japan’s “Wagyu Olympics” multiple times and is known for its consistency, superior marbling, and umami flavor.

     Filet Mignon (Tenderloin) Cut

• It’s the most tender cut of beef.

• Comes from the loin, a muscle that does very little work.

• In Wagyu, this cut is incredibly buttery, clean, and melts in your mouth, but it’s also leaner than ribeye or striploin.

• It’s perfect for fine dining, celebrations, or gourmet home cooking.