Tenderloin Wagyu – African Elegance, Japanese Genetics, and Buttery Notes
Tenderloin steak is one of the most valued premium meat cuts. It is cut from the most tender part of the carcass—the lumbar muscle, which practically does not work. Wagyu tenderloin from Namibia further surprises: it possesses visible marbling (BMS 5-7) and at the same time is very lean compared to Japanese Wagyu.
Genetics and Provenance (Whispering Dunes)
Wagyu Tenderloin Steak is sourced from the certified farm Whispering Dunes in Namibia. The Wagyu breed was crossed with the local Sanga cattle, which ensured high adaptive capabilities and excellent meat quality. As a result, we get exceptional marbling from BMS 5-7 up to BMS 8-9. The animals graze on green, open pastures, and the entire production cycle lasts 800 days (grass-fed/grain-fed).
Aging and Preparation (Velvety Tenderness)
The tenderloin is aged for a minimum of 40 days in the wet aging process. This controlled process deepens the flavor and ensures a velvety texture. The meat is rich in Omega-3 fatty acids and oleic acid. Remember that due to its leanness, it requires short thermal processing (Medium Rare)—that is the key to its tenderness.
Nutritional Values
| Ingredient |
Amount (per 100 g) |
| Energy |
230 kcal |
| Protein |
20 g |
| Total Fat |
17 g |
| Saturated Fat |
7.0 g |
| Iron |
2.9 mg |
| Zinc |
4.3 mg |
| Vitamin B12 |
2.0 µg |
