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

🔹 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.