Wagyu tenderloin

Wagyu (wa = Japanese, gyu = cattle) is an ancient breed from Japan (Kagoshima or Miyazaki regions). Its pure genetics, pasture feeding and careful husbandry produce outstanding marbling, with unique tenderness, juiciness and flavour.

Portion into medallions for griddle or charcoal, or use raw (tartare, carpaccio). Because of its high fat marbling, short cooking and moderate portions are recommended: very hot griddle or charcoal, seared on both sides, then a brief rest. The fat melts during cooking for a very buttery texture.