Center cut tenderloin Japanese Wagyu A4 BMS 6+

This Japanese Wagyu tenderloin from Kagoshima is perfect for a classic beef Wellington. The cut comes from the centre of the tenderloin – the chateaubriand – and has a beautiful, even shape that is easy to wrap. The A4 grading and BMS score between 5 and 7 provide fine marbling: rich and full of flavour, but not too fatty. The meat is tender, juicy and retains its structure during cooking. Exactly what you are looking for when the tenderloin is the star of your dish.

WHAT IS TENDERLOIN?

Tenderloin is a long, narrow cut of beef from the inside of the back. As this muscle is hardly used, the meat is exceptionally tender. For Wellington, the centre cut is best, as it has a lovely even shape. First sear it briefly, allow it to cool, then wrap it in a layer of mushroom duxelles, ham and puff pastry. Then cook it in the oven until the meat is still lightly pink. Thanks to the structure of this Wagyu cut, you need to do very little – the quality speaks for itself.

JAPANESE BLACK // KAGOSHIMA A4 BMS 5–7

This meat comes from Japanese Black Wagyu cattle from the Kagoshima region. The cattle are fed a specially formulated diet and raised without artificial additives. Only animals that score highly for marbling, colour, texture and fat quality receive an A4 classification. With a BMS between 5 and 7, this meat has distinct intramuscular marbling, without the fat becoming overpowering. The result is a tender texture with a full yet balanced flavour – ideal for those who want luxury, but prefer it a little more subtle than A5.

ORDER Center cut tenderloin Japanese Wagyu A4 BMS 6+ ONLINE?

You can easily order this tenderloin from The Butchery. Every cut is hand-cut and neatly trimmed by our Master Butchers, so you can get started straight away. The meat is vacuum-packed and delivered quick-frozen. Order before 11.00 and we will deliver it that same evening in the Netherlands and Belgium. Would you prefer to receive it at another time? Then simply choose it yourself. Allow it to thaw slowly, prepare it with care and leave the rest to the meat.