JAPANESE WAGYU TENDERLOIN FOR WELLINGTON KAGOSHIMA A5+ BMS 12

This tenderloin from Japanese Wagyu in Kagoshima is of the highest grade: A5+ with a BMS score of 12 — the maximum marbling level. The meat is incredibly tender, almost creamy, and melts the moment it’s warmed. Cut from the center of the tenderloin — the chateaubriand — this piece is perfectly suited for a classic Beef Wellington. Its shape is uniform, the texture refined, and the flavour intense yet elegant. This is Wagyu at its purest.

WHAT IS A TENDERLOIN?

The tenderloin is a long, narrow cut of beef that lies along the inside of the backbone. It’s a muscle that barely does any work, which makes it incredibly tender. For Wellington, the center cut is used because of its round and even shape. You sear it briefly, let it cool, then wrap it in layers of duxelles, ham, and puff pastry. After that, it’s baked until just rosé inside. When the meat is this good, you don’t need much else — and with this cut, you’re working with the very best.

JAPANESE BLACK // KAGOSHIMA A5+ BMS 12

This tenderloin comes from Japanese Black Wagyu cattle raised in the Kagoshima region. The animals are fed a specially developed diet and raised with great care. Only cattle that score the highest marks in every category — marbling, colour, texture, and fat quality — receive the A5+ label. With a BMS of 12, you’re at the very top of the scale. The fat is silky soft, melts at low temperature, and delivers an unparalleled flavour experience. Not heavy, but refined. Ideal for a luxurious dish like Wellington.

ORDER JAPANESE WAGYU TENDERLOIN ONLINE?

You can easily order this piece from The Butchery. Our Master Butchers hand-cut and trim each tenderloin to ensure you receive a uniform center cut, ready for Wellington. The meat is vacuum-packed and quick-frozen to preserve its quality during delivery. Order before 11:00 AM, and we’ll deliver it the same evening in the Netherlands and Belgium. Prefer a different time? Simply choose what works best for you. This cut deserves care — and we treat it with attention from the moment it’s trimmed.