Small, thin, lean, incredibly tender muscles located on either side of the backbone, tenderloins are the most prized cut on the entire animal. Their buttery tenderness is legendary. From the tenderloin, you can get the Filet (Filet Mignon), Chateaubriand and a small roast.
Our Wagyu herd was started in 1999 when we purchased embryos from Takada Farms in the USA. These genetics were originally imported from Japan. We had to complete a biological impact study before the progeny could be registered with the South African Studbook Association.
Note: Actual product may be slightly different from the images.
*Video credits: Stella Cullinary/Jacob Burton