*The Most Exclusive Steak in the World

TENDERLOIN TAILS - THE CHEF’S SECRET WEAPON

At the “tail” end of every tenderloin the meat begins to taper until it becomes too thin to cut filet mignon from. The meat here is called the tenderloin tail, and is every bit as tender and delicious as a filet mignon. This section can be cut into medallions (as pictured), or cooked whole, and provides one of the best bites of Wagyu you can have.

SOURCE SPOTLIGHT:

Years ago, true Kobe beef came to America and set the culinary world ablaze. The Japanese Black Kuroge Washu cattle produced meat unlike anything raised stateside. Cherry colored and speckled with marbling like snow, the demand for Kobe beef grew until fearful that they would lose a national treasure, Japan banned export of their famed cattle.

In order to be designated Kobe beef, the cattle had to be full-blood Kuroge Washu and qualify as A4 or A5 in marbling score:

Years later, other regions of Japan have surpassed the famed Kobe beef with their offerings. EC2Go has proudly secured for you A5+, BMS score 11 Manhattan steaks, raised with care in the Miyazaki Prefecture of Japan. Miyazaki is a frequent winner of the Japanese Wagyu Olympics, and holds a reputation for producing the finest Wagyu beef in Japan—the best beef in the world.