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including those of chefs Daniel Boulud
sweet note and a signature "melt-in-your-mouth" texture that is unmatched by leaner cuts like Akami or the mid-belly Chu-Toro
Ideal Cooking: Sashimi
it’s elite
Whole Tenderloin | Wagyu BMS 8-9 Kokusan-Gyu Specialty including those of chefs DanielThe tenderloin is the most lean, tender part of the animal but Wagyu Whole Tenderloin is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high quality fat. F1 Japanese Wagyu: Kokusan Gyu Japanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary
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