For those who value refined flavour and unmatched tenderness, the Shimo Artful Wagyu Ox Tenderloin Side (Strap-Off) MB 8–9 stands in a class of its own.
This is not just a Wagyu cut, it is a precise, elegant selection from the tenderloin, prepared without the strap for clean presentation and flawless performance in the kitchen.
With a marble score of 8–9, it brings rich flavour to one of the leanest, most delicate cuts. This is Wagyu at its most thoughtful. For intimate meals, refined plates, and clean, controlled cooking, this cut is pure satisfaction.
Tenderloin Side at a Glance
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Cut: Tenderloin Side (Strap-Off)
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Weight: Approx. 3 kg
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Marble Score: MB 8–9
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Breed: Wagyu Ox
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Certification: Est. No. 239 – Australian-Inspected; Halal-Accredited
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Feeding: Long-fed, grain-finished
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Source: Australia (Shimo Program)
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Shelf Life: Up to 10 weeks refrigerated
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Best Cooking Methods: Pan-seared, sous vide, roasted whole, or cut into medallions
What Makes This Cut Exceptional
Lean, luxurious, and marbled to perfection. Here’s why this tenderloin side is one of the most refined Wagyu cuts available.
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Strap-Off Precision: The side strap is removed for a cleaner shape, making this cut ideal for perfect medallions and elegant plating.
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Exceptional Tenderness: As one of the softest muscles in the animal, the tenderloin offers a silky bite without the need for extended cooking.
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High Marbling in a Lean Cut: MB 8–9 marbling is rare in tenderloin. This cut delivers richness and moisture without the bulk of fattier steaks.
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Consistent Texture: The fine muscle grain ensures each slice feels smooth and uniform, ideal for delicate, steak-focused dishes.
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Versatile Size and Shape: Its compact form makes it easy to portion, sear, roast, or sous vide with minimal trimming or prep.
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Clean Finish, Big Flavour: You get the richness of Wagyu with the lightness of a leaner cut. Balanced, flavourful, and never overwhelming.
MB 8–9 in a Lean Cut: The Best of Both Worlds
Wagyu marbling is usually reserved for ribeyes and cube rolls. That makes the Shimo Tenderloin Side something special. You get all the benefits of Wagyu marbling in a leaner format, which means:
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Juiciness Without Bulk: The fine fat network helps retain moisture, even in quicker cooking methods like pan-searing.
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Soft Texture, No Compromise: You do not need long cook times to soften it. This cut is already tender, and the marbling simply enhances the feel.
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Clean, Even Fat Distribution: The MB 8–9 marbling is spread evenly throughout the muscle, not concentrated in thick seams. This results in a balanced eating experience from end to end.
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Elegant Look on the Plate: The lean profile and even marbling make it ideal for precise slicing and beautiful plating. Each medallion comes out smooth, round, and consistent.
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Big Flavour in a Smaller Format: This cut delivers the richness of Wagyu without being overpowering. It works well for diners who want indulgence without too much fat.
Cooking Notes: Fast, Elegant, and Flawless
This cut is designed for cooks who like precision. It is best suited to fast, high-heat methods that lock in the flavour and highlight its natural tenderness.
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Bring to Room Temperature: Let the cut sit out for 30 minutes before cooking. This allows for even temperature throughout.
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Keep the Seasoning Simple: A light coating of salt and cracked pepper is enough. The marbling carries the flavour.
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Pan Sear for Impact: Use a heavy pan. Sear each side on high heat for 2 to 3 minutes, then finish on lower heat or in the oven.
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Sous Vide for Precision: Set at 54°C for 90 minutes to 2 hours. Pat dry and finish with a hot sear to add colour and crust.
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Whole Roast Option: For something impressive yet simple, roast the whole tenderloin side at 160°C until the internal temperature reaches 52–54°C. Rest well before slicing.
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Rest Before Slicing: Always rest for at least 8 to 10 minutes. This allows the juices to redistribute.
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Serve with Care: Plate with sauces that enhance but do not overpower. A red wine reduction, miso glaze, or green peppercorn cream works well. Pair with greens, soft mash, or grilled mushrooms for contrast.
Who This Cut is Made For
This tenderloin side is for those who appreciate subtlety and control in the kitchen. It is the opposite of heavy, oversized steaks; this is quite luxurious.
Best for:
- Chefs seeking elegant plating options
- Couples planning an intimate meal
- Hosts who want a premium roast without overbuying
- Wagyu lovers looking for something refined and leaner
- High-end home cooks aiming for steakhouse quality without complication
Packaging, Storage & Delivery
Every Shimo tenderloin side is packed fresh and sealed for maximum integrity. Whether you are storing it short-term or planning to freeze it for later, the packaging keeps the product in top condition.
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Vacuum Packaging: Leak-proof, tamper-resistant
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Shelf Life: Up to 10 weeks refrigerated
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Delivery: Cold-chain refrigerated delivery across Australia
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Storage Tip: If not cooking within a week, freeze upon arrival. Thaw overnight in the fridge before cooking.
Why Carnivore Society Stocks Shimo Tenderloin Side
We do not carry every product. We carry the ones that perform. The Shimo Artful Wagyu Ox Tenderloin Side earned its place because it represents everything Carnivore Society stands for: precision, clean fat, trusted sourcing, and a superior eating experience.
- Raised without hormones or antibiotics
- Sourced from ethical, traceable Australian programs
- Long-fed on grain for deep marbling development
- Packed fresh to order
- Backed by the same attention to detail we bring to every offering
A Cut for Thoughtful Cooks
The Shimo Tenderloin Side is not loud. It does not need to be. It shows its value in the way it cuts, cooks, and presents. If you care about tenderness, if you respect your ingredients, if you want something that delivers every time, this is your cut.
Order today and bring elevated simplicity to your next cook. Just fire, salt, and finesse. Let the Wagyu do the rest.
