Japanese A5 Wagyu Tenderloin Steak – 100–120g (Buttery & Tender)

Japanese A5 Wagyu Tenderloin Steak – 100–120g (Buttery & Tender)Description: 1. Product Overview Cut: Tenderloin () Weight Range: 100120g per steak Flavor Profile: Mild, Delicate, Buttery Texture: Supremely tender, fine grained marbling Suitable For: Quick pan searing, grilling, sous vide Not Suitable For: Long braising, extended stewing (tenderloin is already very tender and can dry out) 2. Why This Cut? A4 Wagyu Marbling Offers an elegant balance of lean meat and intramuscular fat, delivering a luxurious melt in

🔹 Description:

1. Product Overview

• Cut: Tenderloin (ヒレ)
• Weight Range: 100–120g per steak
• Flavor Profile: Mild, Delicate, Buttery
• Texture: Supremely tender, fine-grained marbling
• Suitable For: Quick pan-searing, grilling, sous vide
• Not Suitable For: Long braising, extended stewing (tenderloin is already very tender and can dry out)

2. Why This Cut?

✔ A4 Wagyu Marbling – Offers an elegant balance of lean meat and intramuscular fat, delivering a luxurious melt-in-your-mouth bite.
✔ Tenderest Part of the Beef – Known for its naturally soft texture, making it a top choice for those seeking a premium steak experience.
✔ Refined Flavor – Tenderloin has a milder, more delicate taste compared to other cuts like ribeye, allowing its natural Wagyu essence to shine.

3. Cooking & Usage Tips

Best Cooking Methods:

• Pan-Searing: Preheat a pan until very hot; sear each side for 1–2 minutes. Then reduce heat and cook until it reaches your preferred doneness (medium-rare recommended).
• Grilling: Use high heat for a quick sear; keep an eye on timing as tenderloin cooks quickly due to its low fat content.
• Sous Vide: Cook at 54–56°C for about an hour, then finish with a hot sear to seal in the juices.

🚫 Avoid:

• Overcooking – This leaner Wagyu cut can become dry if cooked beyond medium.
• Long, Slow Cooking – Tenderloin is already tender; prolonged heat will break down its delicate texture unnecessarily.