Highest marbling grade A5 TENDERLOIN END. This is the end part of tenderloin, so only one is available per one piece of tenderloin. Towards Rump, the meat is leaner, while most of the part is Filet Mignon. Most of the stores simply sell this as Filet Mignon, with premium while WAGYUMAN offers this cut at super reasonable price!!
Your receiving day
Hire (Japanese) : Tenderloin End
End part of Tenderloin. Very interesting cut as you can enjoy filet mignon and rump in this same piece once. Tenderness from filet mignon part and meat flavor from rump part.
Meaty and flavorful Umami
Ideal cooking: Steak, Roast Beef (see “How to cook Steaks Cooking Tips)