Japanese Wagyu Tenderloin A5 M10+ Whole Block

The tenderloin is the most tender muscle on any animal — a muscle so rarely used that its fibers remain exceptionally fine and delicate. In conventional beef, the tenderloin is prized for texture but mild in flavor. In Japanese Wagyu at BMS 10+, the equation changes entirely: BMS 10+ marbling introduces fat into a naturally lean cut, creating a combination of silk-like tenderness and deep, sweet umami flavor that has no equal in the beef world.

Cut from the psoas major muscle running beneath the spine, the tenderloin sees virtually no muscular exertion throughout the animal's life. At BMS 10+, intramuscular fat that would not normally exist in this cut is woven throughout — the result of Japan's legendary long-grain feeding programs. The filet is served boneless, center-cut, and needs only moments of heat to reach its peak.

Product Specifications

Cooking Instructions & Serving Suggestions

•       Bring to room temperature 20 minutes before cooking

•       Tie with butcher's twine if needed to maintain shape during cooking

•       Sear on high heat, 45–60 seconds per side — the tenderloin is thin and cooks quickly

•       Do not press or flatten during cooking

•       Rest 2–3 minutes; the carryover heat will finish cooking gently

•       Season only with fine sea salt immediately before searing

•       Recommended doneness: rare (110–115°F internal)

•       Slice into medallions against the grain and serve immediately

Chef's Note

The Japanese Wagyu tenderloin at BMS 10+ is best experienced in small portions (2–3 oz) to fully appreciate the delicate texture and flavor. Overcooking this cut beyond medium-rare is the most common preparation error.