Wagyu Tenderloin A5 Japan 250g

Wagyu Tenderloin A5 Japan 250 g (Trondheim only)

Tenderloin from genuine Japanese fullblood Wagyu in A5 grade – the highest classification for Japanese Wagyu. With marbling of BMS 10–12 you get a cut with extreme intramuscular marbling, a velvety texture and a mild, sweet beef flavour. The pack weighs 250 g.

The tenderloin is the most tender cut on the animal. In A5 grade it becomes a luxury experience for special occasions, where the meat takes centre stage and needs little more than a pinch of salt.

Origin and quality

The meat comes from Japanese fullblood Wagyu from the Gunma, Hokkaido and Kagoshima regions, areas with long traditions of Wagyu production.

A5 is the highest Japanese quality classification for Wagyu. BMS (Beef Marbling Standard) measures the marbling, and 10–12 is at the very top of the scale. The high share of unsaturated fat gives the meat the mild, sweet flavour Wagyu is known for.

What this gives the meat:

• Extreme intramuscular marbling (BMS 10–12)
• Velvety texture
• Mild, sweet beef flavour
• Genuine Japanese fullblood Wagyu in A5 grade

Preparation

Wagyu A5 should be cooked quickly and simply, so the fat just starts to melt without overcooking the meat.

• Frying pan (recommended): 30–60 seconds per side over high heat
• Teppanyaki: Cut into cubes and sear lightly, seasoned with salt only
• Griddle: Short, controlled heat

Core temperature: 50–52 °C for medium rare is recommended. Do not overcook.

Serving suggestions

• Thin slices with fleur de sel
• Lightly grilled asparagus
• Soy butter, ponzu or yuzu

Compare our Wagyu A5

See all our meat. For the right core temperature, see Meater Pro Duo.

Frequently asked questions

Is this genuine Japanese Wagyu?

Yes. This is Japanese fullblood Wagyu in A5 grade from Gunma, Hokkaido and Kagoshima.

What do A5 and BMS mean?

A5 is the highest Japanese quality classification for Wagyu. BMS measures the marbling, and 10–12 is among the highest values.

How long should the tenderloin be cooked?

30–60 seconds per side in a hot pan. Aim for 50–52 °C in the core for medium rare.

Does the meat need a marinade?

No. A little salt, ideally fleur de sel, is enough.

Delivery

This product is only sold in our store in Trondheim.