American Wagyu Beef Tenderloin. Raised in the American west. The whole Wagyu tenderloin is cleaned of all silver skin and external fat. Then suet fat is tied to the roast in order to assure a tender and moist roast is served to your guests. Our Wagyu comes from Imperial Wagyu Beef. They exclude all hormones, antibiotics and pesticides from their feeding program. All natural vegetarian feed is the only feed Imperial provides for its cattle.
Our Wagyu comes from Imperial Wagyu Beef.
As defined by Imperial Wagyu Beef:
Imperial Wagyu Beef goes beyond what the government defines as requirements and definitions for beef labeled as “natural.” We believe consumers want and deserve more. Imperial Wagyu Beef is ALL NATURAL – raised in A NEVER, EVER PROGRAM. That means:
No growth promotants – ever
No hormones administered – ever
No antibiotics – ever
No feed containing animal by-products – ever
Order Sunday, Monday, Tuesday or Wednesday by noon for ground shipping. Your order will ship the next day. Thursday orders will ship Next Day Air. UPS does not deliver on Saturday or Sunday. Your order is important to us that is why we cut to order and ship fresh, never frozen. We will not facilitate the possibility of our delicious products sitting in a warehouse over the weekend. Longer distance orders will require expedited shipping also.
Like any roast, the tenderloin presents the cook with a large cut of meat to be cooked all in one go. Different roasts present different opportunities. The tenderloin, because of it’s shape has a shorter cook time than other larger cuts. Beef has a great relationship with fresh garlic and herbs. Chop or puree the freshest garlic you can get and mix with olive oil and any of the aromatic herbs. Rosemary and thyme are the most popular. Rub the roast with the mixture, season with salt and pepper and set aside to bring it to room temperature. On the grill, you should roast the beef indirectly for the first three quarters of the cook. When it is nearly done, place it right over the heat to achieve a nicely charred crust. Rotate the position to make sure you get the char on all sides. If you roast in the oven, set the temperature to 425 degrees and after 30 minutes, reduce the oven temp to 325. If you aim to cook the roast to medium rare, remove it from the grill when the beef reads 130-135 degrees on an instant read probe thermometer, and tent it with aluminum foil for at least 10 minutes before carving.