Title
Standing Stone American Wagyu Whole Tenderloin
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
American Wagyu Whole Tenderloin | Gold Grade (Sold by the piece. Avg Weight 6.0 lbs)
The Ultimate Luxury — Unrivaled Marbling & Melt-in-Your-Mouth Texture. This is the pinnacle of domestic beef. By crossing the legendary genetics of Japanese Wagyu with the robust constitution of American cattle, this whole tenderloin offers the best of both worlds: the extreme tenderness of a filet mignon and the intense, buttery flavor of heavy marbling. Unlike a standard filet, which can be lean to the point of mildness, this roast is packed with intramuscular fat that liquefies as it cooks, basting the meat from the inside out.
Why It’s a Staple: It is the "Mic Drop" of dinner parties. Whether roasted whole as a Chateaubriand or sliced into thick, generous filets, it delivers a richness that requires no sauce, no seasoning beyond salt, and barely even a knife to cut.
The Specs:
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Brand: Vice Kitchen Reserve
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Cut: Whole Tenderloin (Peeled/Trimmed)
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Source: American Wagyu (USA)
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Diet: Grain-Finished for Superior Marbling
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Portion Size: Avg 6.0 lbs
🔥 The Chef’s Method: The fat content is higher here, so you want to sear it well.
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The Slice: If cutting steaks, cut them at least 2 inches thick to prevent overcooking the center.
-
The Sear: Get your pan screaming hot. The Wagyu fat renders quickly and creates a spectacular crust.
-
The Rest: Because of the high fat content, resting is non-negotiable (10-15 minutes) to keep the juice locked in.
-
Target Temp: Rare (120°F) to Medium-Rare (130°F). A medium cook will render out too much of the precious fat.
American Wagyu Whole Tenderloin | Gold Grade (Sold by the piece. Avg Weight 6.0 lbs)
The Ultimate Luxury — Unrivaled Marbling & Melt-in-Your-Mouth Texture. This is the pinnacle of domestic beef. By crossing the legendary genetics of Japanese Wagyu with the robust constitution of American cattle, this whole tenderloin offers the best of both worlds: the extreme tenderness of a filet mignon and the intense, buttery flavor of heavy marbling. Unlike a standard filet, which can be lean to the point of mildness, this roast is packed with intramuscular fat that liquefies as it cooks, basting the meat from the inside out.
Why It’s a Staple: It is the "Mic Drop" of dinner parties. Whether roasted whole as a Chateaubriand or sliced into thick, generous filets, it delivers a richness that requires no sauce, no seasoning beyond salt, and barely even a knife to cut.
The Specs:
-
Brand: Vice Kitchen Reserve
-
Cut: Whole Tenderloin (Peeled/Trimmed)
-
Source: American Wagyu (USA)
-
Diet: Grain-Finished for Superior Marbling
-
Portion Size: Avg 6.0 lbs
🔥 The Chef’s Method: The fat content is higher here, so you want to sear it well.
-
The Slice: If cutting steaks, cut them at least 2 inches thick to prevent overcooking the center.
-
The Sear: Get your pan screaming hot. The Wagyu fat renders quickly and creates a spectacular crust.
-
The Rest: Because of the high fat content, resting is non-negotiable (10-15 minutes) to keep the juice locked in.
-
Target Temp: Rare (120°F) to Medium-Rare (130°F). A medium cook will render out too much of the precious fat.