Kagoshima Tenderloin

Kagoshima Wagyu Tenderloin is one of the most prized cuts of Japanese beef, celebrated for its unparalleled tenderness, refined marbling, and delicate, clean flavour. Sourced from the award-winning Kagoshima Prefecture — a leading wagyu-producing region in Japan — this cut offers a luxurious, buttery texture with a subtle richness that melts effortlessly on the palate.

Known for its leaner profile compared to ribeye or striploin, the tenderloin still carries the signature fine marbling of Kagoshima Wagyu, providing a smooth, velvety mouthfeel and an elegant umami finish.

Ideal for pan-searing, grilling, or sous-vide preparation, this cut is best enjoyed medium-rare to preserve its natural juices and sublime texture. It’s a favourite among those who seek a more refined wagyu experience without sacrificing depth of flavour.

Raised with care under strict Japanese standards, without added hormones or antibiotics, Kagoshima Wagyu stands as a symbol of purity, craftsmanship, and gourmet excellence.

Product of Japan (Kagoshima Prefecture)