Filet A4 BMS 6-7
A good beef tenderloin on a plate delights young and old alike with its tenderness. But where exactly in the animal is the tenderloin located? And why is it so popular?
The tenderloin, also known as sirloin or fillet roast, is the most expensive and sought-after cut of beef, and for good reason: A good beef tenderloin is distinguished by its fine marbling and its buttery-tender, juicy texture. In Austria, the tenderloin is called 'Lungenbraten', in English it's called tenderloin, and the French call it Chateaubriand, which sounds more like a wine (although a good red wine certainly goes very well with a tenderloin).
Filet steak – a beautiful back steak can also be delightful!
The tenderloin is a long, club-shaped muscle strip that comes from the loin area in the lower back of the cow, directly to the right and left of the spine, beneath the back muscles. The tenderloin is also so expensive because it is the smallest cut of meat compared to the rest of the animal.
The aforementioned BMS (Beef Marbling Standard) grade rates the marbling of the meat according to the internationally recognized Japanese quality scale, which uses 12 levels. For comparison, a typical, commercially available beef beef reaches a maximum of levels 2-3. The BMS 6-7 quality level is highly sought after in upscale restaurants and top steakhouses, offering excellent value for money. Cuts above this level represent some of the very best beef available.
Order it today and soon you'll be enjoying the best Wagyu beef in the world!
Note regarding 500g and 1000g Miyazaki fillets:
These weights will be delivered after consultation with our butchers. All other items in your order will be delivered as usual on your requested date.
