Japanese Wagyu Wine Beef Whole Tenderloin

| Write A Review
Breed: Japanese Fullblood Wagyu
Weight: 8-11lbs
Grade: A5 and BMS 10+
Aging: Wet-Aged 25+ Day
Origin: Japan
Processing: Hand Cut by Artisan Butchers
Prefecture: Hyogo



This is a very limited offering in the United States, and Meat Artisan is proud to currently offer it! Imported directly from Japan where they raise prized cattle. Perhaps the tenderest steak you’ll ever cut into, the juicy flavor profile is rich, buttery-smooth, beefy and truly unforgettable. Every bite practically melts in your mouth. These have a BMS rating of 10-12! 12 being the highest there is. 

These cattle are raised in Japan’s wine region (Hyogo Prefecture) and fed the skins and by products from the wine making process mixed with grains and barley. Adds a unique flavor profile to the beef and it’s just hitting the US market!