AMERICAN WAGYU TENDERLOIN - Sold by EACH piece Cut Profile: The short rib

Cut Profile: The short rib is prized for its superior marbling and rich flavor

Portioned into steaks

or cut into its separate parts

San Diego County (Del Mar Store) These birds are sourced locally from sought after farms prized for how they perform on the plate

AMERICAN WAGYU TENDERLOIN - Sold by EACH piece Cut Profile: The short ribSource: Idaho Grading: 8 or above on Japanese grading scale (For reference, USDA Prime graded cattle fall in the 4 to 5 range) Breed: Wagyu Bulls crossed with Angus Cattle Cut Profile: As its name suggests, the Tenderloin is by far the most tender cut of beef, explaining its traditionally high price per pound. Portioned into steaks, Filet Mignon is best grilled or cooked over high heat. Left whole, the Tenderloin Roast is the perfect main attraction