US Wagyu Tenderloin
Quick Facts
Origin: Montana, United States
Raised: Pasture-raised, grain-finished
Breed: American Wagyu
Bone: Boneless
Certifications: Hormone-free, antibiotic-free
Tips From the Butcher
Bridges the gap between prime beef and Japanese Wagyu. Season simply, sear over high heat, and aim for medium-rare to let the rich marbling shine through.
Storage & Freshness
Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Sear gently in a hot pan for 2-3 minutes per side. Finish in a 400°F oven if needed. Target 125-130°F for medium-rare, then rest before slicing.
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US Wagyu Tenderloin
Quick Facts
Origin: Montana, United States
Raised: Pasture-raised, grain-finished
Breed: American Wagyu
Bone: Boneless
Certifications: Hormone-free, antibiotic-free
Tips From the Butcher
Bridges the gap between prime beef and Japanese Wagyu. Season simply, sear over high heat, and aim for medium-rare to let the rich marbling shine through.
Storage & Freshness
Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Sear gently in a hot pan for 2-3 minutes per side. Finish in a 400°F oven if needed. Target 125-130°F for medium-rare, then rest before slicing.
Product Information
Product Information
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Shipping & Returns
Description
Quick Facts
Origin: Montana, United States
Raised: Pasture-raised, grain-finished
Breed: American Wagyu
Bone: Boneless
Certifications: Hormone-free, antibiotic-free
Tips From the Butcher
Bridges the gap between prime beef and Japanese Wagyu. Season simply, sear over high heat, and aim for medium-rare to let the rich marbling shine through.
Storage & Freshness
Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.
Preferred Preparation
Sear gently in a hot pan for 2-3 minutes per side. Finish in a 400°F oven if needed. Target 125-130°F for medium-rare, then rest before slicing.
