American Wagyu Gold Grade

Tenderloin Roast

$349.00
American Wagyu Gold Grade

Tenderloin Roast

$349.00
Description

The Snake River Farms Gold Grade tenderloin roast is an elegant and luxurious cut that is beautiful roasted whole or cut into filet mignon steaks or smaller roasts.

  • Buy 2 for $331.55 each and save 5%

Description

Also known as the filet mignon roast, the Gold Grade designation ensures you will receive the highest level of marbling available from Snake River Farms. Although the tenderloin is generally a lean cut, our American Wagyu version has a surprising amount of marbling. This is the entire tenderloin and can be prepared whole for a memorable meal for a large gathering. There is also the option to cut this into filet mignon steaks. The flavor profile of this unique roast features the butter-like flavor and texture associated with Japanese Wagyu beef combined with the hearty traditional flavor preferred by the American palate.

Average weight: 5 lbs. This roast is a natural product and actual weight can v ary by +/- 0.5 pounds.

 

Beef Grading 101

This steak is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+          SRF Gold Grade

Gold_Chart_1

Meatology

Loin

The tenderloin roast is obtained from the loin primal located under the ribs and next to the spine. The direct source is the psoas major, a muscle that receives minimal use. Exercise makes a muscle tough, so the lack of physical activity makes the tenderloin a very tender cut. This muscle has minimal marbling so it does not have the flavorful fat found in ribeyes or New York strips. Our American Wagyu tenderloin has a higher amount of marbling than USDA Prime grade tenderloin which makes for a more flavorful filet mignon.

Fast fact: Meat scientists have proven the tenderloin is the most tender of all cuts using a measure called shear force. This is defined as the pounds of force to shear one-half-inch cores, removed parallel to the muscle fibers, of cooked muscle from steaks and roasts. The tenderloin scored 5.7 of shear force. On the other end of the scale is the top round steak, which scored 11.7.

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Tenderloin Roast