Skip to the beginning of the images gallery

Description

Jade Pure Wagyu pure-bred pedigree wagyu is a world-renowned delicacy. Each precious Jade Pure Wagyu animal is raised in a select and elite herd, in the pristine grasslands of the Western Downs of Queensland. This prized and resource-rich area of Australia is known to produce some of the finest meat in the world.

The Jade Pure Wagyu Tenderloin BMS 8–9 is a world‑class beef cut celebrated for its exceptional marbling, velvety texture, and rich, buttery flavor. With a high Beef Marbling Score of 8–9, this tenderloin delivers the perfect balance of melt‑in‑your‑mouth fat and delicate lean muscle, creating a steak experience that rivals top Japanese A5.

Experience the pinnacle of luxury beef with the Jade Pure Wagyu Tenderloin BMS 8–9, a premium cut celebrated for its extraordinary marbling and velvety tenderness. With a Beef Marbling Score of 8–9, this tenderloin offers the ideal balance of rich Wagyu fat and lean, delicate muscle—creating a steak that is incredibly soft, juicy, and flavorful.

Whether you're preparing a gourmet dinner at home or elevating your restaurant menu, this premium Wagyu tenderloin guarantees unmatched tenderness, juiciness, and flavor depth..

Origin: Australia.
Marbling: BMS 8-9.
Breed: Fullblood.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 7-8 LB avg Each.
Description: Trimmed, Silver Skin On.
Packaging: Wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Cast-Iron Butter Baste

Temper the Meat
Let the filet sit at room temperature for 30–40 minutes to ensure even cooking.
Season Boldly
Pat dry and season with salt, pepper, and a light sprinkle of smoked paprika.
Sear in Cast Iron
Heat a cast iron skillet over medium‑high. Add oil and sear filet for 2–3 minutes per side until deeply browned.
Butter Baste
Add butter, thyme, and shallots. Tilt the pan and spoon the melted butter over the filet for 1–2 minutes.
Finish Gently
Reduce heat to medium‑low and cook another 3–5 minutes, flipping occasionally, until it reaches medium‑rare (130–135°F / 54–57°C).
Rest & Slice
Rest for 5–10 minutes before serving to keep juices locked in.

Wine Pairing:

Pairs beautifully with a Merlot—its soft tannins and plum notes complement the buttery richness.

Method 2: Reverse Sear

Preheat the Oven
Set oven to 250°F (121°C) for slow, even cooking.
Season & Prepare
Season filet with salt, pepper, and a touch of rosemary. Place on a wire rack over a baking sheet.
Slow Roast
Cook for 25–35 minutes until internal temperature reaches 115–120°F (46–49°C) for medium‑rare.
Sear for Crust
Heat a skillet over high heat with oil. Sear filet for 1–2 minutes per side until a crisp crust forms.
Rest & Serve
Let rest for 5–7 minutes before slicing or plating.

Wine Pairing:

Excellent with a Syrah/Shiraz, whose peppery depth enhances the filet’s roasted flavors.