TENDER LOIN

Tenderloin (Fillet) is located on the inside of the loin and is renowned for its exceptionally fine texture and unrivaled tenderness. With very low fat content and accounting for only around 2% of the entire carcass, it is regarded as one of the most premium and exclusive cuts of Wagyu beef.

Because the tenderloin is a muscle that undergoes minimal movement, its fibers are extremely fine, resulting in a texture that almost melts in the mouth. Rather than richness from fat, this cut is valued for its clean, refined lean flavor and elegant finish. As such, the intrinsic quality of the Wagyu—its breeding, feeding, and overall care—is directly reflected in the eating experience.

In culinary applications, the tenderloin is best suited for preparations that highlight its natural tenderness and subtle flavor, such as fillet steak, Chateaubriand, and roasted tenderloin. Simple seasoning and precise, gentle cooking allow the true character of Wagyu tenderloin to shine without overpowering its delicate profile.

For fine dining and high-end restaurants, tenderloin represents the most refined expression of Wagyu—an exceptional cut that delivers elegance, purity of flavor, and an unmistakably luxurious dining experience.