[259] Onishi Selection A5 Wagyu Tenderloin Steak (150g)

“Chateaubriand is the “”meatiest central part”” of the fillet meat inside the sirloin. Fillet meat is a rare cut, with only 3-5% of the total, but Chateaubriand is even rarer, with only about 2kg per cow. Just like in humans, muscles that are exercised a lot become hard, but Chateaubriand is the part of the cow that receives the least amount of exercise, so it is very tender. Usually, tender meat is produced by having fat mixed in with the lean meat, such as marbled meat, but Chateaubriand is lean red meat with little fat, but due to the low amount of exercise, it is tender. This Chateaubriand of A5 grading. It has a light yet melt-in-your-mouth taste, and you can also taste the slight, mild sweetness of the red meat, making it a truly flawless, top-quality cut. It is so popular that both online and physical stores are fighting over it. Since the amount that can be obtained from one cow is small, the next shipment is undecided. Please take this opportunity to enjoy it.”