Wagyu beef is one of the most expensive types of beef in the world due to the meticulous care involved in its breeding process. The tenderloin is considered the most delicious, tender, and also the most expensive cut of the cow. As such, Wagyu tenderloin is one of the most popular cuts among high-end customers. In particular, Japanese Wagyu tenderloin is one of the best-selling products at Cao Nghiêm Foods.
I. What is Japanese Wagyu A5 Tenderloin?
Beef tenderloin is typically divided into two main types: tenderloin (filet mignon) and sirloin, each with distinct characteristics. The tenderloin generally weighs between 3 to 7 kg per piece. It is located inside, near the rear part of the cow’s hindquarters. The tenderloin is especially known for its fine grain, lean meat, and complete lack of fat, making it more expensive than sirloin.
II. Nutritional Benefits of Japanese Wagyu A5 Tenderloin
Japanese Wagyu tenderloin offers numerous benefits to the body, such as:
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Muscle Development: The tenderloin is a lean cut with little fat, making it rich in protein, which helps build and strengthen the body’s muscle groups.
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Boosting the Immune System: Wagyu beef contains high amounts of vitamins B6 and B12, protein, magnesium, and zinc. These nutrients support metabolism, enhance food digestion, and provide energy to the body.
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Supporting People with Anemia: With its high iron content, Japanese Wagyu A5 tenderloin is a great source of blood-building nutrients, helping to prevent anemia in people with weakened bodies, including pregnant women.
Thăn nội bò Wagyu Nhật chứa lượng lớn chất dinh dưỡng cho cơ thể
III. How to Choose Japanese Wagyu A5 Tenderloin
Firstly, Wagyu tenderloin should be selected from suppliers with specialized freezing equipment, ensuring the meat is stored at -18°C to maintain its freshness from the time it is imported until it is ready for preparation. Specifically, Wagyu beef that is frozen at the proper standard temperature will have a color that transitions from pink to red. You can use this color change as a guide to choose high-quality meat.
IV. Proper Thawing Method for Japanese Wagyu A5 Tenderloin
Experts recommend the best method for thawing Wagyu beef is to place the vacuum-sealed meat tray in the refrigerator and allow it to thaw slowly. Although the thawing process can take 4-5 hours, this method ensures the meat retains its freshness and prevents exposure to temperature fluctuations, insects, and light from the external environment.
It is recommended to store the tenderloin in the refrigerator to maintain the meat’s freshness.
If you need to thaw the meat faster, you can keep the tenderloin in its vacuum-sealed bag and soak it in water. Change the water every 5-10 minutes. This method allows the meat to thaw in about 30 minutes while still maintaining its quality.
V. Suggested Delicious Dishes Made with Japanese Wagyu A5 Tenderloin
You can refer to some popular dishes made with Japanese Wagyu tenderloin that Cao Nghiêm Foods recommends below:
Steaks Made from Japanese Wagyu A5 Tenderloin
Wagyu beef sashimi is one of the dishes that is not unfamiliar to the Japanese.
Shabu-shabu is enjoyed by dipping the beef into boiling water.
You can also grill Wagyu beef and enjoy the sweetness and tenderness that the meat offers.
I. Recommended Reputable and Quality Stores for Japanese Wagyu A5 Tenderloin
Wagyu tenderloin is highly favored by food enthusiasts for its delicious flavor, tenderness, and the nutritional benefits it offers. However, it is also quite expensive, which makes many people wary of purchasing low-quality meat from unreliable sources.
Cao Nghiêm Foods is one of the well-established companies specializing in Japanese beef, Australian imported beef, with verified quality and food safety standards. Feel free to contact us using the information below to place your order quickly:
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