Jac Wagyu Tenderloin SS/Off MB3+, ndicates the flavorful side strap has been removed for a perfectly uniform shape with visible marbling, delivering a balanced blend of flavor and tenderness and is prized for its melt-in-your-mouth texture.Jac Wagyu is renowned for its exceptional Wagyu cattle, ensuring a luxuriously rich flavor experience - perfect for roasting, pan-searing, or sous vide Also known as: Peeled Tenderloin, Beef Tenderloin Center Cut, Fillet Mignon
Key Facts
Jac Wagyu Tenderloin SS/Off MB3+ is prized as the most tender cut of beef, sourced from a muscle beneath the ribs that does little work. For even greater tenderness, "SS/Off" indicates the removal of the side strap, a tougher strip of connective tissue, ensuring a melt-in-your-mouth experience. The marbling score of MB3+ adds a moderate level of marbling (intramuscular fat), delivering a satisfying balance between tenderness and robust beefy flavor.
Important Notes:
- High Heat is Ideal: The marbling in Wagyu tenderloin means it benefits from quick cooking over high heat to achieve a flavorful crust without overcooking.
- Don't Overcook: Tenderloin is a lean cut, so it can dry out if cooked beyond medium.
Pan-Searing:
1. Heat a cast-iron skillet or grill pan over high heat.
2. Sear the tenderloin on all sides until well-browned, about 2-3 minutes per side.
3. Reduce heat to medium-low. Continue cooking, turning occasionally, to desired doneness.
Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the tenderloin on a wire rack on a baking sheet until it's about 10-15 degrees below your desired final temperature.
3. Heat a skillet or grill pan to very high heat. Sear the tenderloin 1-2 minutes per side for a deep brown crust.
Sous Vide:
1. Set sous vide device to your desired level of doneness (refer to guides for medium-rare, medium, etc.).
2. Season and seal the tenderloin in a sous vide bag.
3. Cook for the time recommended based on thickness.
4. Finish with a quick sear in a hot pan for a flavorful crust.
Tips:
- Always Use a Thermometer: A meat thermometer is your best tool for ensuring perfect doneness for Wagyu tenderloin. Aim for medium-rare (54-57°C /130-135°F) for maximum tenderness and flavor.
- Resting Is Key: Let the meat rest for 5-10 minutes after cooking to let the juices redistribute.
- Slice Against the Grain: This ensures maximum tenderness.
Doneness Guide
Rare (42-45°C): This will result in an incredibly tender and melt-in-your-mouth steak with a cool, deep red center. The fat will just begin to render, but the inside will be very soft and buttery. Recommended only for true steak enthusiasts who prefer their meat almost raw.
Medium-Rare (48-52°C - Recommended): This is the most popular option for Jac Wagyu Tenderloin due to its exceptional marbling. The meat will be extremely tender and juicy with a beautiful pink center. The fat will be well-rendered, adding richness and flavor to every bite.
Medium (54-57°C): As the temperature increases, the meat will become slightly firmer with a reduced pink center. The fat will be almost completely rendered, resulting in a more substantial mouthfeel. Ideal for those who enjoy a cooked-through steak with a good balance of tenderness and texture.
Well Done (Above 57°C): It's generally not recommended to cook Jac Wagyu Tenderloin (MB3+) well-done because of its exceptional marbling. At higher temperatures, the fat will continue to render, potentially drying out the meat and reducing its tenderness and flavor profile.
Store & Serve
All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.
Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!
How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.
About the Brand
Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.
