Kobe Wagyu Beef Rump Cap

Wagyu Beef Tenderloin is one of the most sought-after cuts of meat.

To create the ultimate Wagyu experience, Kimio Osawa, Founder of Osawa Enterprises and Wagyu Master, shares his expert tips on how to cut your tenderloin for cooking.

What is the Tenderloin?

Tenderloin is considered the most tender and most expensive cut of beef.

“It is usually the most expensive cut because it is the most tender and you only get a small amount from each cow,” Kimio says.

Better known as the fillet or eye fillet, the tenderloin is a long and narrow muscle from the Loin.

Since this muscle does not work very hard, the meat is lean and succulent.

“Found under the ribs, this muscle doesn’t move much, which is why it is so tender,” Kimio says.

Despite the yield of tenderloin from each cow being small, it is the source of many popular cuts.

It makes up Tenderloin Steak or Filet Mignon and forms part of T-Bone and Porterhouse Steaks.

Highly marbled, Wagyu Tenderloin’s flavour is richer and sweeter than tenderloin from other breeds of cattle.

Three muscles

Located beneath the ribs and next to the backbone of the cow, tenderloin is made up of three muscles.

“There is one big muscle through the middle, a smaller muscle along one side, and a long candle-like muscle called the Side Strap along another side,” Kimio says.

Unlike many other beef varieties, if you buy Wagyu Tenderloin the Side Strap comes attached.

Since this muscle has a lot of chewy sinews inside, Kimio suggests that you could consider removing it before cooking.

How to cut your Wagyu Beef Tenderloin

Whether you’re planning to grill, roast or pan-fry your Wagyu Beef Tenderloin, you first need to cut it.

Kimio suggests that you start by cutting off any excess fat and silver skin from the top.

Next, cut your tenderloin into three pieces.

“There are three main cuts- the first part is the Butt, the middle part is the Centre-Cut and the last part is called the Tail,” Kimio says.

If you go to a steakhouse or BBQ restaurant, they usually serve the Centre-Cut.

“The Centre-Cut or Chateaubriand is the most expensive part of the tenderloin. If you order Tenderloin Steak, you normally get this part,” Kimio says.

Whilst the Butt Tenderloin is less expensive than the other parts, many people do not know about it.

When it comes to the Tenderloin Tail, Kimio suggests that you cut and dice it.

“You can turn the tail into diced cut steak,” Kimio says.

Kimio says that the best part about tenderloin is that, “Even if you overcook it, it is always tender.”

Once you’ve tried these tips at home, you’ll be preparing your Tenderloin like a Wagyu Master in no time!

Click here to order your premium Wagyu Beef Tenderloin today.