Whole Tenderloin | Wagyu BMS 8-9 Kokusan-Gyu pernil The fat is rich in

The fat is rich in oleic acid

Step outside the ordinary with Kangaroo Burgers

What sets Kobe beef apart from other types of beef is the strict production process and the care that goes into raising the cows

the expectation is an upgrade of a good USDA Prime Steak

Lean yet incredibly tender

Whole Tenderloin | Wagyu BMS 8-9 Kokusan-Gyu pernil The fat is rich inThe tenderloin is the most lean, tender part of the animal but Wagyu Whole Tenderloin is special. Wagyu cattle are naturally predisposed to develop more marbling, that succulent webbing of creamy, high quality fat. F1 Japanese Wagyu: Kokusan Gyu Japanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary