A4 & A5 Japanese Wagyu Tenderloin
The Softest Cut in Japan
The crown of Wagyu refinement. This A4 & A5 Japanese Wagyu Tenderloin is prized for its rare, melt-in-seconds texture and whisper-soft marbling. Unlike any other cut, the Tenderloin delivers purity, grace, and an almost weightless bite that dissolves before you even begin to chew.
Sourced from Tajimaya UK, a specialist Japanese wagyu importer and flash frozen at peak perfection, this is Wagyu tenderness elevated to absolute luxury. Clean buttery sweetness meets subtle umami depth, leaving a satin finish that lingers with quiet elegance.
Sear lightly. Season simply. Let the tenderness speak.
Ideal For
Light sear with sea salt
Truffle pairing
Romantic or celebratory dining
Why It’s Exceptional
Graded and traceable in Japan
A4 & A5 only
Rare, ultra-soft texture
Flash frozen at peak freshness
Pure, silent, unforgettable luxury. The Tenderloin at its finest.
Proof of Origin
Origin: 100% Japanese Wagyu, imported through Tajimaya UK, a specialist Japanese wagyu importer and registered Kobe beef distributor.
Grading: Graded in Japan by the Japan Meat Grading Association (JMGA). A5 means a beef marbling score (BMS) of 8–12. A4 means BMS 5–7.
Traceability: Every Japanese wagyu animal is registered under Japan's beef traceability law with a 10-digit individual cattle ID. Ask us and we will share the grading and cattle ID details for your order.
Storage & Thawing
When it arrives: Your wagyu arrives frozen and vacuum-sealed. Put it straight into your freezer, unopened, at -18°C or colder. If it has softened a little in transit but still feels cold with ice crystals, it is fine to refreeze straight away.
In the freezer: Kept frozen, it stays safe for months. For the best taste, enjoy it within 3–6 months.
To thaw: Move the sealed pack to the fridge the night before (up to 24 hours for 1kg), then cook within 2–3 days. In a hurry? Put the sealed pack in cold water, change the water every 30 minutes, and cook it straight away. Never thaw at room temperature or in the microwave.
Before cooking: Take it out of the fridge 20–30 minutes before cooking and pat it dry for the best sear.
Learn more: How to cook Wagyu steak · A4 vs A5 · Storage and thawing · The Wagyu Guide
