Source: Idaho
Grading: 8 or above on Japanese grading scale (For reference, USDA Prime graded cattle fall in the 4 to 5 range)
Breed: Wagyu Bulls crossed with Angus Cattle
Cut Profile: As its name suggests, the Tenderloin is by far the most tender cut of beef, explaining its traditionally high price per pound. Portioned into steaks, Filet Mignon is best grilled or cooked over high heat. Left whole, the Tenderloin Roast is the perfect main attraction for holidays and other special occasions. Kuro beef features a buttery texture, complex flavors, subtle sweetness, and a lingering finish.
Weight: American Wagyu Tenderloin steak cuts weigh approximately 8 oz.
