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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
The highest grade Japanese Wagyu can achieve — a perfect score in marbling, colour, and texture.

A5 Japanese Wagyu Tenderloin Steak

$234.67

Size: 2 x 14 oz
Tips from the Butcher

The best of the best, our tenderloin is rated “A5,” the highest possible rating given to beef in Japan.

Preferred Preparation

Keep it simple and let the wagyu tenderloin speak for itself. We particularly love a pan-fried preparation, done in a cast-iron skillet, always striving for that lovely crusty sear on the outer edges.

Storage & Freshness

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

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