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Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe in Toronto, Ontario
Single Piece of Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Side View of a Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Marbling on a Single Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Two Japanese Wagyu (Kobe) Tenderloin Steaks from The Butcher Shoppe
Angled View of a Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe in Toronto, Ontario
Single Piece of Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Side View of a Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Marbling on a Single Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
Two Japanese Wagyu (Kobe) Tenderloin Steaks from The Butcher Shoppe
Angled View of a Japanese Wagyu (Kobe) Tenderloin Steak from The Butcher Shoppe
From Iwate Prefecture in northern Japan — raised in a cool, pure climate on a diet of locally grown rice from the region.

Iwate A5 Wagyu Tenderloin

$230.77

Size: 2 x 12 oz

Tips from the Butcher

Our Iwate Wagyu beef tenderloin comes from Kuroge Washu cattle raised in one of Japan’s most pristine agricultural regions.

Preferred Preparation

Sear in butter over high heat, basting continuously. Roast to 130°F internal for medium-rare. Rest 10 minutes before slicing.

Storage & Freshness

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.

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