Wagyu Tenderloin M6/7 - FrozenUruguay

Image Wagyu Tenderloin M6/7 - Frozen

Uruguayan Wagyu

Days in fridge

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de la valley OPINION

Prized and known for its legendary tenderness, De La Valley’s Wagyu Tenderloin is a model of perfection. Coming straight from the Pampa, our Wagyu Beef Tenderloin has been carefully sourced and selected by our meat experts in order to provide you with the best of the best. Wagyu is famous for being tender, so take the most tender cut out of a Wagyu beef and you have an exceptional buttery texture steak that you could almost cut with a spoon. Its subtle flavor combined with its phenomenal tenderness make De La Valley’s Wagyu Tenderloin an elegant and delicious cut.

Committed to the traceability of all our products, De La Valley guaranties that your meat comes directly from the farms gate to you door: chilled and vacuum packed.

Uruguayan Wagyu,Wagyu Tenderloin M6/7 - Frozen

Sliced from the beef Loin, the Tenderloin, also know as the “psoas major” (latin language), is a long and narrow muscle coming from high up inside the loin, between the Sirloin and the Top Loin, extending the from the hip bone up to the 13th rib. Consiedered a secondary muscle, the Tenderloin holds its tenderness from the fact that it is not much used by animal. Two muscles are directly attached to the Tenderloin, and generally removed: the Psoas Minor (also called the “chain”) and the Iliacus (called the “side muscle” or “wing muscle”).



Licence/Permit No.: 0318802204

Endorsements/Permission:: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website www.delavalley.com

Cattle farming

>Uruguay Wagyu

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Cooking expert tips

Renown for its legendary tenderness, the Tenderloin can easily loose all its juiciness when it is overcooked. That is the reason why De La Valley recommend a quick and high heat cooking in order to ensure a nice brownish crispy exterior while maintaining all the juiciness and tenderness of the steak.

Pan Cooking:

Step 1: Take your Wagyu Tenderloin out of the fridge and let it sit for at least 15 minutes

Step 2: Before cooking, season your steaks with some sea salt and black pepper. Do it both sides.

Step 3: Make sure you pan is hot enough before laying your steaks inside.

Step 4: Turn you Wagyu Tenderloin every minute for an even cooking.

Step 5: Let your steaks rest for 3 to 5 minutes before serving. Then ENJOY!

Recipe ideas

Image Beef Tenderloin With Roasted Shallots

Beef Tenderloin With Roasted Shallots

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Image Beef Burritos Rolled

Beef Burritos Rolled

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Image Homemade Paprika Steak Sandwiches

Homemade Paprika Steak Sandwiches

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With our Wagyu Tenderloin M6/7 - Frozen
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