A5 Wagyu (Kobe) Tenderloin represents the absolute pinnacle of beef—where legendary tenderness meets extraordinary marbling. Cut from authentic Japanese A5 Wagyu cattle, this tenderloin delivers a texture so soft it borders on unreal, with rich, buttery fat that melts at low temperatures and coats the palate with deep umami. This is not everyday steak—it’s a rare, ceremonial cut meant to be savored. It ships frozen at peak quality so you can experience true A5 Wagyu at home. Eat Wild.

• Authentic Japanese A5 Wagyu: sourced from Japan with the highest marbling grade.
• Extreme tenderness: ultra-fine grain with a melt-in-your-mouth texture.
• Ships frozen on dry ice: arrives rock-solid; cook gently and precisely.

Quality Standards

• Japanese A5 Wagyu (Kobe)
• Raised & Processed in Japan
• No Antibiotics
• No Added Hormones
• Unmatched Marbling & Fat Quality

What’s Included

Center-cut A5 Wagyu tenderloin portions, expertly trimmed and portioned. See the variant selector for steak count and total weight; thickness and marbling distribution may vary slightly by cut.

A5 Wagyu Tenderloin vs. Traditional Filet Mignon

While traditional Filet Mignon is prized for tenderness, A5 Wagyu Tenderloin elevates the experience entirely—adding extraordinary marbling and richness to an already tender cut. The result is a steak that requires less heat, less seasoning, and far less quantity to impress. For a leaner, classic experience, see Filet Mignon.

How to Cook (3 Proven Methods)

Target doneness: Rare to medium-rare. Overcooking A5 Wagyu renders excessive fat and diminishes texture. Use a thermometer and gentle heat. See our Steak Temperature Chart.

1) Cast-Iron Sear (recommended)

• Heat a cast-iron skillet to medium—not ripping hot.
• Sear briefly, 30–60 seconds per side.
• Rest briefly and finish with flaky salt.

2) Teppanyaki / Flat-Top Style

• Cook in small portions over controlled, even heat.
• Flip once; allow Wagyu fat to gently render.
• Serve immediately.

3) Minimalist Grill (advanced)

• Use indirect heat and avoid flare-ups.
• Sear quickly over moderate heat only at the end.
• This method requires restraint and attention.

Serving Suggestions

• Pure: sliced and finished with flaky salt only.
• Japanese tradition: serve with wasabi and a touch of soy.
• No distractions: skip heavy sauces and sides.

Pro Tips

• Smaller portions: richness goes a long way.
• Lower heat: Wagyu fat melts quickly—control is everything.
• Eat immediately: A5 Wagyu shines hottest and freshest.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer. Thaw gently in the refrigerator before cooking. Learn more in Meat Safety & Storage.

Related

Explore more Japanese Wagyu, compare with USDA Prime, or browse all Steaks. Inspiration awaits in Recipes.

Chef’s note: A5 Wagyu Tenderloin is about restraint—cook gently, season lightly, and let the beef speak for itself.