Source: Bukidnon, Philippines
Cut Profile: As its name suggests, the Tenderloin is by far the most tender cut of beef, explaining its traditionally high price per pound. Portioned into steaks, Filet Mignon is best grilled or cooked over high heat. Left whole, the Tenderloin Roast is the perfect main attraction for holidays and other special occasions.
About the Supplier: Wagyu is that legendary breed of cattle that was developed in Japan and is finely marbled with its exquisitely tender texture and incomparable flavor. Beef marbling is that single trait that sets Wagyu beef apart from all others. Its fine network of delicate fat bastes from within while the meat cooks on the outside. For the ultimate experience, indulge in our selection of Kitayama prime beef cuts. The story unfolds in the cool and gentle climes of the foothills of Mt. Kitanglad in Bukidnon, northern Mindanao, where the Wagyu herds are pampered on lush pastures. Sired by selected bulls from champion lineages, only the best cattle proceed into the company feedlot where they are maintained on nutritious concentrates and grains--for 600 days! No hormones, no enhancers, no shortcuts. All natural from paddock to plate.
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