Australian Wagyu Tenderloin

Quick Facts

Origin: New South Wales, Australia
Raised: Grain-finished
Aging: Wet-aged 30 days
Breed: Tajima Wagyu
Bone: Boneless
Certifications: Halal

Tips From the Butcher

Rich marbling means this cut bastes itself as it cooks. Season simply with salt and pepper, sear over high heat, and serve at medium-rare for the best experience.

Storage & Freshness

Refrigerate upon delivery and use within 3-5 days. For longer storage, keep vacuum-sealed and freeze for up to 12 months. Thaw overnight in the refrigerator.

Preferred Preparation

Sear gently in a hot pan for 2-3 minutes per side. Finish in a 400°F oven if needed. Target 125-130°F for medium-rare, then rest before slicing.