Toriyama Tenderloin

Toriyama Wagyu Tenderloin is best prepared with simplicity to highlight its natural tenderness and refined flavour. Begin by thawing the steak in the refrigerator overnight. Before cooking, let it rest at room temperature for about 30 minutes to ensure even cooking. As a leaner cut with delicate marbling, it benefits from a quick sear over medium-high heat. Use a cast iron or heavy skillet, and cook each side for 1.5 to 2 minutes for medium-rare. The intramuscular fat will gently render, enhancing the buttery texture without overpowering the natural taste. Allow the steak to rest for 5 minutes before serving to preserve its juiciness. A touch of sea salt is all you need — let the wagyu speak for itself.

Your Toriyama Wagyu Tenderloin arrives vacuum-sealed and blast-frozen to maintain peak freshness. When stored in a freezer at -18°C or colder, it can be kept for up to 12 months, though it's recommended to enjoy it within 6 months for optimal flavour and texture. Once thawed, store it in the refrigerator and consume within 48 hours. Avoid refreezing after thawing. For best results, thaw slowly in the fridge overnight. If you're short on time, submerging the sealed pack in cold water for 30 to 60 minutes is a safe alternative. Always cook immediately after thawing for the best quality and safety.