Thumbnail 1 - A5 Japanese Wagyu Tenderloin - Carpaccio

A5 Japanese Wagyu Tenderloin - Carpaccio

Classic appetizer, classic quality

1
1 serving
ADD TO BASKET
Delivery in 3 days
(Thursday Dec 09 , 2021)
PHP 999.00
ORDER BEFORE 01:00 PM - TOMORROW
DELIVERS NCR+ - in 3 days (Thursday Dec 09 , 2021)
PAYMENT CREDIT CARD, PAYPAL, BANK TRANSFER, GCASH
Add to Wishlist
Made with arguably the best beef in the world, this carpaccio is thin and ready to use, and is classic A5 Japanese Wagyu—buttery and delicious.

TASTING NOTES FROM THE CURATOR

Carpaccio is a traditional Italian appetizer consisting of very thinly sliced pieces of beef. Quality beef is important in carpaccio, and you can’t get any better than A5 Japanese Wagyu Tenderloin.

This is six thin slices of authentic A5 Japanese Wagyu, individually separated by wax paper for easy removal. It’s ready to use, and has all the qualities of this classic beef—deliciously buttery tender, with a beautiful marbling of fat, making it out-of-this-world flavorful.

PREPARATION AND PAIRINGS

The usual way to serve carpaccio is to lay them nicely on a serving plate, and serve them with capers, sliced onions, and a drizzle of good quality olive oil, and lemon juice. You can also add some shaved parmesan and chopped fresh parsley if you wish. Pair with a glass of Chianti or Merlot.

TRULY, THE BEST OF THE BEST

There is little more legendary in the steak world than A5 Japanese Wagyu. So decadent and so buttery, it’s revered as the best. Truly, there is no question it’s out of this world.

The rarest of all steaks, it accounts to only less than one percent of Japanese beef production. That’s how special it is. Wagyu means “Japanese cow,” and pertains to four native Japanese breeds.

One of them is the Kuroge Washu, or the Japanese Black. This cow is a special cow, unique not only to beef, but to the entire animal world. It is the only cow that metabolizes fat internally, integrating said fat into the muscle, creating that gorgeous marbling it’s famous for. This cow is so unique, that in 1997, the Japanese government banned all export of both its DNA and live specimens completely.

The Japanese grade their beef with a combination of letters and numbers. The letters pertain to the amount of usable meat, with A meaning “superior,” or yielding a high amount. The numbers pertain to fat marbling, color of meat, and the fat distribution, with 5, again, meaning “superior.” It’s a strict grading system, with three graders assigned to rate each beef, and the scores they give are combined for the final rating. These graders must train for two to three years before being deemed proficient.

So yes, an A5 Japanese Wagyu is very rare, and a very big deal.

Storage Instructions

Your cut of A5 Japanese Wagyu Tenderloin comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.

They Love The Bow Tie Duck

The Bow Tie Duck Logo Beige Background

Expert Curation

As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

Freshness Guaranteed

We ensure that all of our products are quality checked daily, stored in the most optimal conditions and delivered safely to you with proper refrigeration.

Always on Time

We have developed a unique technology that helps us predict your delivery day. We will always respect this date and deliver on time.