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A5 Japanese Wagyu Tenderloin - Carpaccio
Classic appetizer, classic quality
Temporarily out of stock
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This Italian classic is made even better by buttery A5 Japanese Wagyu, flavorful and melt-in-your-mouth tender
A5 Japanese Wagyu Tenderloin - Carpaccio
Classic appetizer, classic quality
This Italian classic is made even better by buttery A5 Japanese Wagyu, flavorful and melt-in-your-mouth tender
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
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.
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.
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.
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.
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.
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