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TENDERLOIN CITY ROAST 3-3.5lb Akaushi/Angus Wagyu
TENDERLOIN CITY ROAST
Tenderloin Roast, boneless, 3-3.5lb
The beef tenderloin, aka filet mignon, reigns supreme as the most buttery, tender, elegant, melt-in-your-mouth steak experience — and our Wagyu tenderloin is truly exceptional. Roast the tenderloin whole, or custom cut your own filets with nothing more than a sharp knife.
While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed with America’s mighty Angus. Akaushi comes from the Japanese Red Cow, a national treasure in Japan, and our Akaushi are sourced from the very same family of farms that first brought the breed to the States. The beef is fed no antibiotics or added hormones and is pasture-raised and grain-finished.
Like a great bottle of red wine, each bite boasts a long delicious finish. Akaushi/Angus is tangy, with hints of olive oil and has a rich, aged flavor. Cook to an internal temperature of 145 degrees – although most of the chefs in our restaurant network recommend cooking heritage meats about 10 degrees lower as meats continue to cook after leaving the oven. For seasoning, use nothing more than salt, pepper and olive oil.
You will also enjoy our:
Salt Blend, 6oz
This is the only organic salt Alice Waters, Michael Pollan, and Werner Herzog use for anything savory. Made by our friend Angelo Garro.
BAIA PASTA, 1lb box
Baia Pasta uses only the finest organic flours grown in the USA. They believe that American wheat is among the best in the world and are proud to create the first pasta that glorifies all its features. Try pairing it with any of our heritage meats!
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