Tokusen Wagyu Tenderloin (Has Dalam)
-+ 1.9 - 2.1 kg/loaf -+ 4 kg/ctn
Tokusen Wagyu Tenderloin . Available MB 4-5 & MB 6+ . Frozen and fresh chill condition . Halal MUI Indonesia & NKV Certified
Buy it nowTokusen Wagyu Tenderloin — the psoas muscle beneath the spine, the most tender cut on the animal, leaner and more delicate than ribeye or sirloin.
Nama Indonesia: Has Dalam — dikenal juga sebagai Tokusen Wagyu Tenderloin.
About Tokusen Wagyu Tenderloin (Has Dalam)
Tenderloin sits tucked under the spine and does almost no work, which makes it the softest muscle on the carcass. It is the leanest of the premium cuts, so texture rather than fat is the point, and the flavour is noticeably more delicate. On Tokusen Wagyu the fine marbling adds just enough richness to keep it from tasting dry.
Because it is lean, tenderloin is also the easiest cut to overcook. Sear it quickly over high heat to build a crust, finish it gently, and pull it at medium-rare. It portions cleanly into filet mignon, or roast the centre whole as chateaubriand for a table of guests. A sauce or a compound butter suits it in a way it never would a ribeye.
Specifications
- Halal MUI Indonesia & NKV Certified
- Available MB 4-5 & MB 6+
- Avg weight -+ 1.9 - 2.1 kg/loaf
- Avg weight -+ 4 kg/ctn
- Frozen and fresh chill condition
Order via WhatsApp Learn About Tokusen Wagyu
Before You Order
- MB 4-5 vs MB 6+ — which marbling grade to ask for, and why the higher number is not always the better buy.
- How to cook Tokusen Wagyu — temperatures, resting, and the mistakes that waste the marbling.
- Indonesian cut names — where Has Dalam sits on the animal and what else it is called.
- What Tokusen Wagyu is — where it is farmed and how it compares to Japanese and Australian wagyu.
- What "Tokusen" (特選) means — the Japanese term behind the name.
