Wagyu Tenderloin, also known as Filet Mignon, is often considered the pinnacle of steak cuts and is highly regarded for several reasons. The tenderloin muscle is located in the central area of the cow's back, and it experiences minimal movement, resulting in a tender and buttery texture. Wagyu Tenderloin takes this tenderness to new heights due to the unique genetics and exceptional marbling of Wagyu cattle. The intramuscular fat enhances the tenderness, creating a melt-in-your-mouth experience.
Wagyu Tenderloin
F1 - Wagyu Breed are 50% Wagyu and 50% Black Angus
BMS (Beef Marbling Standard) is a grading system used to evaluate the quality and marbling of beef, including Wagyu. BMS scores range from 1 to 12, with higher scores indicating a higher degree of marbling.
BMS 6-7 in Wagyu refers to a specific level of marbling within that grading scale. It signifies a high degree of marbling, with abundant intramuscular fat distributed evenly throughout the meat. This level of marbling contributes to the exceptional tenderness, juiciness, and flavor that Wagyu is renowned for.
Wagyu beef with a BMS 6-7 score is considered highly desirable and represents a luxurious dining experience. The marbling within this range creates a buttery texture and imparts a rich, indulgent flavor that sets it apart from other cuts of beef.
