After beef tenderloin is cut into filets and a bit of trimming is done, there’s a tapered tip left. This tasty tidbit of beef is a butcher’s cut; it has all the properties of the tenderloin, lacking only the symmetry. Since Wagyu puts the tender in tenderloin, you know this is going to be a flavorful experience.
Let your imagination run wild with this cut. Try tenderloin tips on the grill, or marinated and then skewered for kebabs, or sliced and stir-fried with your favorite spices. They will work well with quick, high-heat methods of cooking. But this cut is also amenable to saucy preparations and would be delightful sliced into bite-sized pieces and served with thick gravy and biscuits.
Cut the tenderloin tips into small pieces and wrap with bacon, just as you would with a filet mignon, and serve as an appetizer. Make creamy beef stroganoff and serve over noodles or rice. As we recommend with all Wagyu, in order to fully enjoy the flavor and texture take care not to overcook this beef.
Just the facts
- From authentic Wagyu stock
- No antibiotics or hormones, ever
- No animal by-products
- Graded by third party auditor using Japanese BMS scoring system
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
The Wagyu cattle are an extraordinary breed, native to Japan, where they developed in isolation with a unique genetic propensity to high marbling. Feeding programs encourage the cattle to put on fat in all the right places, and the Japanese have evolved special regimens for their cattle.
At D’Artagnan, we work with ranchers who raise Wagyu cattle in Texas, where the cattleman is still king. East meets west with Texas ranching know-how and the influence of Japanese feeding techniques. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives.
The cattle begin on pasture land and are then introduced to a gradual feeding system, with seven different feed variations, which include grain and corn, free-choice minerals and fresh water. And, like their Japanese cousins, a strictly-followed diet rotation is the secret to the development of the characteristic marbling, delicate texture and superb flavor. No antibiotics, hormones or animal by-products are ever used. Raised until the age of 30-36 months, the cattle are fully monitored at every stage of their growth.
The resulting delicate and rich Wagyu beef is graded Prime 90% of the time; then it is graded using the Japanese Beef Marbling Standards (BMS) system, which scores the amount of marbling in the meat, ranking it from 1 to 12. Scores from 8 and up indicate levels of abundant marbling, and the top of the BMS scale (12) would mean that the fat marbling was extremely abundant. The Japanese further rank beef on overall quality from 1 to 5 (being excellent), which takes into account the marbling, yield, color and texture as well as fat quality.