{"product_id":"wagyu-ytrefilet-a5-japan-250g","title":"Wagyu Tenderloin A5 Japan 250g","description":"\u003ch2\u003eWagyu Tenderloin A5 Japan 250 g (Trondheim only)\u003c\/h2\u003e\n\u003cp\u003eTenderloin from genuine Japanese fullblood Wagyu in A5 grade – the highest classification for Japanese Wagyu. With marbling of BMS 10–12 you get a cut with extreme intramuscular marbling, a velvety texture and a mild, sweet beef flavour. The pack weighs 250 g.\u003c\/p\u003e\n\u003cp\u003eThe tenderloin is the most tender cut on the animal. In A5 grade it becomes a luxury experience for special occasions, where the meat takes centre stage and needs little more than a pinch of salt.\u003c\/p\u003e\n\u003ch2\u003eOrigin and quality\u003c\/h2\u003e\n\u003cp\u003eThe meat comes from Japanese fullblood Wagyu from the Gunma, Hokkaido and Kagoshima regions, areas with long traditions of Wagyu production.\u003c\/p\u003e\n\u003cp\u003eA5 is the highest Japanese quality classification for Wagyu. BMS (Beef Marbling Standard) measures the marbling, and 10–12 is at the very top of the scale. The high share of unsaturated fat gives the meat the mild, sweet flavour Wagyu is known for.\u003c\/p\u003e\n\u003ch3\u003eWhat this gives the meat:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eExtreme intramuscular marbling (BMS 10–12)\u003c\/li\u003e\n\u003cli\u003eVelvety texture\u003c\/li\u003e\n\u003cli\u003eMild, sweet beef flavour\u003c\/li\u003e\n\u003cli\u003eGenuine Japanese fullblood Wagyu in A5 grade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eWagyu A5 should be cooked quickly and simply, so the fat just starts to melt without overcooking the meat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFrying pan (recommended):\u003c\/strong\u003e 30–60 seconds per side over high heat\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTeppanyaki:\u003c\/strong\u003e Cut into cubes and sear lightly, seasoned with salt only\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGriddle:\u003c\/strong\u003e Short, controlled heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCore temperature:\u003c\/strong\u003e 50–52 °C for medium rare is recommended. Do not overcook.\u003c\/p\u003e\n\u003ch2\u003eServing suggestions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThin slices with fleur de sel\u003c\/li\u003e\n\u003cli\u003eLightly grilled asparagus\u003c\/li\u003e\n\u003cli\u003eSoy butter, ponzu or yuzu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCompare our Wagyu A5\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\u003cth\u003eProduct\u003c\/th\u003e\u003cth\u003eCut\u003c\/th\u003e\u003cth\u003eMarbling\u003c\/th\u003e\u003cth\u003eWeight\u003c\/th\u003e\u003cth\u003ePrice\u003c\/th\u003e\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eWagyu Tenderloin A5 Japan\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eTenderloin\u003c\/td\u003e\u003ctd\u003eBMS 10–12\u003c\/td\u003e\u003ctd\u003e250 g\u003c\/td\u003e\u003ctd\u003eNOK 750\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003ca href=\"\/en\/products\/storfe-wagyu-a5-yakiniku-200g-pakke\"\u003eWagyu A5 Yakiniku\u003c\/a\u003e\u003c\/td\u003e\u003ctd\u003eChuck roll\u003c\/td\u003e\u003ctd\u003eBMS 8–12\u003c\/td\u003e\u003ctd\u003e200 g\u003c\/td\u003e\u003ctd\u003eNOK 579\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSee all our \u003ca href=\"\/en\/collections\/kjott\"\u003emeat\u003c\/a\u003e. For the right core temperature, see \u003ca href=\"\/en\/products\/meater-pro-duo\"\u003eMeater Pro Duo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eIs this genuine Japanese Wagyu?\u003c\/h3\u003e\n\u003cp\u003eYes. This is Japanese fullblood Wagyu in A5 grade from Gunma, Hokkaido and Kagoshima.\u003c\/p\u003e\n\u003ch3\u003eWhat do A5 and BMS mean?\u003c\/h3\u003e\n\u003cp\u003eA5 is the highest Japanese quality classification for Wagyu. BMS measures the marbling, and 10–12 is among the highest values.\u003c\/p\u003e\n\u003ch3\u003eHow long should the tenderloin be cooked?\u003c\/h3\u003e\n\u003cp\u003e30–60 seconds per side in a hot pan. Aim for 50–52 °C in the core for medium rare.\u003c\/p\u003e\n\u003ch3\u003eDoes the meat need a marinade?\u003c\/h3\u003e\n\u003cp\u003eNo. A little salt, ideally fleur de sel, is enough.\u003c\/p\u003e\n\u003ch3\u003eDelivery\u003c\/h3\u003e\n\u003cp\u003eThis product is only sold in our store in Trondheim.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":50586342129762,"sku":"WFG19","price":750.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/wagyu-ytrefilet-a5.jpg?v=1791202885","url":"https:\/\/brewshop.se\/en\/products\/wagyu-ytrefilet-a5-japan-250g","provider":"Brewshop","version":"1.0","type":"link"}