Our Story & Sourcing in Iwate Prefecture
Our Iwate Wagyu beef tenderloin comes from Kuroge Washu cattle raised in one of Japan’s most pristine agricultural regions. In Iwate Prefecture, fertile farmland, pure mountain spring water, and a cool northern climate create the perfect environment for exceptionally tender, delicately marbled Wagyu.
Small-herd ranchers care for each animal individually, following strict, fully traceable practices that honour generations of Wagyu farming tradition. Fed a custom diet of local rice, straw, and hand-selected grains, Iwate Wagyu develops its signature “shimofuri” marbling, deep umami character, and buttery, melt-in-your-mouth texture that makes this tenderloin so sought after.
Quick Facts & Certification
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Origin: Iwate Prefecture, Japan; home to certified full-blood Kuroge Washu cattle
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Breed & Lineage: 100% Japanese Black, born, raised, and finished entirely in Iwate
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Grading: Certified Japanese Wagyu with exceptional shimofuri marbling
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Flavour & Texture: Buttery, tender, umami-rich beef with high oleic-acid fat
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Farming Standards: No growth hormones or animal-by-product feed; fully traceable and sustainably raised
How to Cook It to Perfection
Iwate Wagyu tenderloin is incredibly delicate and doesn’t need much more than gentle heat and simple seasoning to shine. Treat it with care, avoid overcooking, and you’ll enjoy a melt-in-your-mouth, restaurant-quality steak at home.
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Bring to room temperature: Remove the tenderloin from the fridge 30–40 minutes before cooking so it cooks evenly.
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Season lightly: Pat dry, then season with a light sprinkle of sea salt and freshly cracked black pepper. The Wagyu’s natural flavour does the rest.
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Preheat your pan: Heat a heavy skillet or cast iron pan over medium to medium-high until hot, but not smoking.
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Add a touch of fat (optional): If your pan is very dry, add a small amount of neutral oil or a dab of butter to start; the Wagyu will render its own fat as it cooks.
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Sear gently: Place the tenderloin in the pan and sear for about 2–3 minutes per side, turning as needed to develop a golden, even crust.
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Baste for extra richness: In the last minute, add a knob of butter, garlic, and fresh herbs, then spoon the melted butter over the steak.
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Check the temperature: Aim for an internal temperature of around 50–52°C for rare or 54°C for medium-rare, then remove from the pan.
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Rest before slicing: Let the tenderloin rest for 5–10 minutes so the juices redistribute, then slice and serve immediately.
Recommended Pairings & Serving Ideas
With its buttery texture and delicate umami depth, Iwate Wagyu tenderloin pairs best with sides that enhance its richness without overpowering it. These accompaniments highlight the steak’s flavour and create a restaurant-worthy meal at home:
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Crispy tallow potatoes: Golden and savoury, they offer the perfect crunchy contrast to the tenderloin’s melt-in-your-mouth texture.
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Pancetta roasted Brussels sprouts: Caramelized sprouts and crisp pancetta bring a smoky, salty balance that complements our Wagyu’s delicate marbling.
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Charred broccolini with lemon: Lightly bitter with a bright citrus finish, it adds freshness that elevates every bite of the tenderloin.
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Creamy parmesan polenta: Velvety and subtly cheesy, this warm, comforting base pairs beautifully with Wagyu’s buttery flavour.
Shipping, Storage & Handling Guidelines
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Packed the same day your order is prepared to ensure your Wagyu arrives at peak freshness
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Individually vacuum-sealed to protect the tenderloin’s marbling, texture, and natural juices during transport
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Shipped in insulated boxes to keep your order perfectly chilled from our butcher shop to your doorstep
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Next-day delivery across Toronto and the GTA
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Keep refrigerated in its sealed package for up to 3 days, or freeze immediately for longer storage without compromising quality
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Questions You May Have
What grade and certification does this Iwate Wagyu carry?
Our tenderloin comes from certified full-blood Kuroge Washu cattle raised entirely in Iwate Prefecture under Japan’s strict Wagyu grading standards. Each cut carries Japanese Wagyu certification, ensuring authentic lineage, exceptional marbling, and true premium quality.
What is the ideal internal temperature for filet-style tenderness?
For the classic melt-in-your-mouth Wagyu texture, aim for 50–52°C for rare or 54°C for medium-rare before resting. These temperatures preserve the tenderloin’s buttery richness and delicate marbling.
Do I need oil in the pan or will Wagyu fat be enough?
Wagyu tenderloin renders its own beautifully clean, high-oleic fat, so only a small amount of neutral oil (or none at all) is needed to start the sear. Once it begins cooking, the natural Wagyu fat will carry the rest.
How long will it keep refrigerated or frozen in its vacuum seal?
Kept in its vacuum-sealed package and properly refrigerated, your tenderloin will stay fresh for up to 3 days. For longer storage, you can freeze it for months without losing its quality, flavour, or marbling.
