|
|
Tenderloin
|
| Tenderloin, also known as the Rolls Royce of beef, is the most tender part of Wagyu. With very little natural fat, it's important to trim it just right. Some chefs even prefer to leave a little fat intact to enhance the taste. The Tenderloin can be further divided into front, middle, and back sections, the beautiful middle section famously known as the “Chateaubriand”.
|
|
|