20LB Hokkaido Tenderloin
Shipping calculated at checkout
- Japanese A5
- BMS 10-11
- 20 lb
- Hokkaido, Japan
- Ships frozen by 2-day air. Order by 3 pm CT, Mon to Thu, and it ships same day.
- Free shipping on orders $199+.
Only 10 in stock
How to cook
- Pull from the fridge 20 minutes before cooking.
- Cut into 1 inch cubes or half inch slices.
- Heat cast iron until very hot. No oil: render a small piece of the fat first.
- Sear 30 to 60 seconds per side.
- Finish with flaky salt. Plan on 3 to 4 oz per person.
Storage and thawing
When it arrives: move everything to the freezer right away, still sealed.
Freezer life: vacuum sealed cuts keep their best quality for up to 12 months at 0°F.
Thawing: thaw in the fridge, still sealed, for 24 to 48 hours. Big cuts like a tomahawk or picanha loin need up to 72 hours. Never thaw on the counter or in the microwave.
Quick thaw: submerge the sealed package in cold water, changing the water every 30 minutes. Steaks thaw in 1 to 2 hours.
After thawing: cook within 3 to 4 days. Do not refreeze.
FAQ
Is this real Japanese A5?
Yes. It is graded A5 by the Japan Meat Grading Association, and every animal is traceable by a 10 digit ID.
What does BMS mean?
Beef Marbling Standard, Japan's 1 to 12 marbling scale. A5 beef scores 8 to 12, and a higher number means more marbling.
How much per person?
3 to 4 oz, or about 2 oz as one course in a bigger meal.
Is A5 the same as Kobe?
No. A5 is a grade. Kobe is a brand from Hyogo Prefecture. Some Kobe is A5, and most A5 is not Kobe.
What is the best way to cook it?
Small pieces seared hot and fast in cast iron. See How to cook above.
How is it shipped?
Frozen and vacuum sealed in an insulated cooler with ice, shipped from St. Louis by 2-day air. Shipping is free on orders of $199 or more and a flat $29.95 under $199, cooler and ice included. Alaska, Hawaii and US territories ship at UPS rates.
When will my order ship?
We ship Monday to Thursday. Order by 3 pm Central and it ships the same day.
Do members save?
Yes. Members get member pricing on most cuts and see it on each product page.
Can I send it as a gift?
Yes. Enter their address at checkout and we ship it straight to them. Type a gift message in the order notes box in your cart and we tuck it into the box. Gift cards are also available.
Hokkaido A5 Wagyu Tenderloin – Pristine Elegance from Japan’s Northern Frontier
The Hokkaido A5 Wagyu Tenderloin is the epitome of refined indulgence—a cut that brings together the unmatched tenderness of A5 Wagyu with the clean, balanced flavor profile unique to Japan’s northernmost island. Raised in Hokkaido’s cool climate, fresh mountain air, and mineral-rich spring water, this tenderloin achieves a rare harmony of richness, subtle sweetness, and silk-like texture that chefs and discerning guests will remember long after the last bite.
Graded A5 with a BMS of 10–12, the Hokkaido tenderloin showcases the delicate side of Wagyu, offering an ultra-clean, melt-in-your-mouth experience with just the right amount of marbling. It’s the perfect cut for tasting menus, VIP presentations, or signature filet programs where precision, purity, and pedigree matter.
Why Hokkaido A5 Tenderloin Belongs on Your Menu
🔥 BMS 10–12 – Luxurious, Subtle Marbling – Delivers extraordinary tenderness with a refined, balanced richness that doesn’t overwhelm.
🔥 Cool Climate Advantage – Hokkaido’s environment enhances muscle structure and fat quality, producing cleaner, more delicate Wagyu.
🔥 Whole Tenderloins (Sold by the Case) – Ideal for center-cut filets, tartare, Wellington, or sous vide precision work.
🔥 Naturally Raised, Locally Fed – Cattle are fed Hokkaido-grown grains and forages, contributing to a lightly sweet, distinctly regional flavor.
🔥 Elegant Yet Versatile – A cut that performs flawlessly in both traditional Japanese and modern Western applications.
Perfect For:
✔ Premium Filet Mignon Programs – Offer guests a Wagyu filet unlike any other, defined by purity and finesse.
✔ Tasting Menus, Chef’s Tables & VIP Events – Create moments of quiet luxury that elevate the entire experience.
✔ High-Precision Cooking Techniques – Sous vide, pan-seared, charcoal grilled—the tenderloin shines with restraint and control.
✔ Wagyu Flights or Regional Comparisons – Let diners explore the unique terroir of Hokkaido alongside Kobe, Ōmi, or Kumamoto.
The Hokkaido Wagyu Difference
Hokkaido’s Wagyu is shaped by the land—cold winters, clean water, and a slower pace of growth result in meat that’s denser, purer, and more structured. With fewer producers and a focus on small-batch quality, Hokkaido A5 Tenderloin is a rare and elevated expression of Japanese Wagyu, ideal for chefs who value elegance over extravagance.
📦 Sold exclusively by the case – Contact us for availability and specifications.
Serve Hokkaido A5 Wagyu Tenderloin and offer your guests a taste of Japan’s most refined northern delicacy.
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