Sanchoku Australian Wagyu Tenderloin with a Marbling Score of 4 to 5. Delivered in original vacuum seal.

Tenderloin is the most tender beef cut with its fine, buttery texture. It is quick cooking and versatile and also known by other names in restaurants like Filet Mignon (thin end of the tenderloin), Chateaubriand (thicker end of the tenderloin), Filet de Boeuf, etc.

Our tenderloins are sold by whole pieces. We recommend using the thinner ends and chain for tartare, stir fries or even luxurious tacos.

About the producer: Sanchoku Australian Wagyu

Australian Beef, Crafted with Japanese Precision Great beef is not simply produced. It is crafted. At Sanchoku, we bring together the richness of Australian beef and the exacting standards of Japanese craftsmanship to create something truly exceptional. Our name, Sanchoku, reflects a philosophy rooted in authenticity and directness — a commitment to knowing where our beef comes from, understanding every stage of its journey, and ensuring that quality is never compromised. From carefully selected cattle and trusted Australian producers to meticulous processing and presentation, every detail matters. Our approach is guided by the Japanese pursuit of precision: respect the ingredient, master the craft, and never settle for anything less than excellence. Today, Sanchoku beef is trusted in more than 40 countries, earning recognition for its uncompromising quality and award-winning excellence. But our success is measured by more than accolades or reach. It is measured by the experience of every cut — its texture, flavour, consistency and character. We believe exceptional beef begins with exceptional standards. Australian provenance. Japanese precision. Artisanal excellence. This is Sanchoku.

Note: Actual product may be slightly different from image.