This Kobe Beef Tenderloin is made with Tajima-descended Japanese Black cattle, born, raised, and produced in the Hyogo prefecture of Japan. A Grand Prix-winning Kobe Beef, this tenderloin has a unique refined sweetness, thanks to the high degree of marbling. This also gives the meat a very tender, melt-in-your-mouth texture.
Pair the Kobe Beef Tenderloin with a light salad, or vegetables, like grilled asparagus, roasted carrots, or sauteed mushrooms. Try not to pair it with foods like potatoes, pasta, or rice, as it will be too heavy. Enjoy with a glass of Cabernet Sauvignon, or a Bordeaux blend.
Kobe and Wagyu are words that are oftentimes interchangeably used. But the word “Wagyu” literally means “Japanese cow,” hence, Wagyu can be used to refer to a variety of Japanese beef types.
But Kobe beef, in particular, is a specific kind of Wagyu that has standards set by the Kobe Beef Marketing and Distribution Promotion Association. To be classified as true Kobe beef, they must be of the Tajima strain of Japanese Black cattle, and born, raised, fed, and processed in the Hyogo prefecture. They must be fed at least 26 months, and meets all the strict grading requirements. When the beef is graded, it must score an A4 grade or higher, and must be marked with a Japanese Chrysanthemum (which is part of their security system).
Only when a beef meets all these requirements will it be considered true Kobe Beef.
Your cut of Kobe beef 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.