Tenderloin from $129/kg (Was $145/kg) - Grain-fed full blood wagyu MB8-9 - Strathdale

Tenderloin is the most tender cut on the animal, and when it comes from a Strathdale full blood wagyu carcase graded MB8 to MB9, you are holding something special. This 2.0 kg whole eye fillet is built for people who want restaurant-quality at home without the restaurant markup. Grain fed for richness, full blood for that deep buttery marbling, and halal certified for total peace of mind.

Slice it into thick medallions for filet mignon, portion it for the freezer, or roast the whole piece for a centrepiece that feeds the table. The marbling does the heavy lifting here, so even a nervous cook gets a forgiving, melt in the mouth result. At $145/kg for full blood wagyu tenderloin, this is honest value on a cut that usually sits well out of reach.

📊 Specifications

🥩 Why Choose Strathdale Wagyu Tenderloin

A few good reasons this cut earns its place in your trolley.

• Full blood wagyu sourcing: Strathdale runs full blood wagyu, not crossbred, so you get the genuine article with marbling crossbreds simply cannot match.
• Independently graded MB8 to MB9: This sits at the premium end of the wagyu scale, with dense, even marbling running right through the fillet.
• Grain fed richness: A long grain finish builds the buttery fat that makes wagyu tenderloin taste the way it does.
• Whole piece value: Buying the full 2.0 kg eye fillet lets you cut your own steaks to size and stretch the value across several meals.
• Cryovac sealed freshness: Each piece is vacuum sealed to lock in moisture and flavour from our cold room to your kitchen.
• Fair price on a premium cut: At $145/kg this is full blood wagyu tenderloin at a price that actually makes sense for a home cook.

📋 Product Details

Here's exactly what lands at your door.

• Cut: Whole tenderloin, also known as eye fillet
• Pack size: Approximately 2.0 kg, one piece
• Breed: Full blood wagyu
• Grade: MB8 to MB9
• Aging: Wet aged for a tender, juicy finish
• Origin: Australian raised and processed
• Storage: Refrigerate below 4C or freeze at minus 18C
• Shelf life: Up to 10 days chilled, up to 12 months frozen

🍷 Flavour and Texture

This is the softest cut you can buy, and the wagyu marbling takes it somewhere else entirely. The texture is silky and almost spreadable when cooked right, with a clean beefy flavour that finishes buttery rather than heavy. There is none of the chew you get from a working muscle. Just pure, fine grained tenderness.

Keep the accompaniments simple and let the meat lead. A smear of seeded mustard, a few cracks of pepper, or a red wine jus is all it needs. Pair it with a soft Shiraz or a buttery Chardonnay, and round the plate out with roasted potatoes or a sharp green salad to cut through the richness.

🔥 How to Cook Strathdale Wagyu Tenderloin

The golden rule with wagyu tenderloin is to cook it hot and fast, then rest it. This is a lean cut despite the marbling, so push past medium rare and you start losing the magic.

For steaks: Cut the fillet into medallions around 3 to 4 cm thick. Bring them to room temperature, pat dry, and season with salt. Sear in a screaming hot pan with a touch of oil for about 2 to 3 minutes each side for medium rare, aiming for an internal temperature of 52 to 54C. Rest for 5 minutes before serving so the juices settle.

For a whole roast: Tie the fillet at even intervals so it cooks uniformly. Sear all sides in a hot pan to build a crust, then transfer to an oven at 200C. Roast for roughly 20 to 25 minutes for medium rare, pulling it at an internal temperature of 52 to 54C. Rest the whole piece for 10 minutes under foil before carving into thick slices.

Pro tip: use a meat thermometer rather than the clock. Wagyu fat renders fast, so a couple of minutes too long is the difference between perfect and overdone.

🌿 Sourced With Care

Strathdale is a full blood wagyu program built around genetics, patience, and a long grain finish. Every animal is raised to a standard that puts marbling and eating quality first, which is why the fillet grades so consistently at MB8 and above.

The cattle are grown out without added hormones, on a carefully managed feed program that develops the signature wagyu fat over time. Every carcase is fully traceable back through the supply chain, and the meat is processed in Australian facilities under halal certification. You always know exactly what you are eating and where it came from.

🍽️ Perfect For

When only the best cut will do.

• Special occasion steak nights: Cut your own filet mignon medallions and plate up something better than the local steakhouse.
• Show stopping roasts: A whole roasted wagyu eye fillet is a centrepiece that quietly steals the dinner party.
• Smart meal prep: Portion the fillet into steaks and freeze, so a premium meal is always a defrost away.
• Gifting and celebrations: A full blood wagyu tenderloin makes a genuinely impressive gift for the meat lover in your life.

🧊 Packaging and Storage

Your tenderloin arrives cryovac sealed to protect freshness and lock in every bit of moisture during transit. The vacuum seal also makes it easy to freeze straight away if you are not cooking it within the week.

Store chilled below 4C and use within 10 days, or freeze at minus 18C for up to 12 months. To defrost, move the sealed piece to the fridge and allow 24 to 48 hours to thaw slowly. Never thaw at room temperature, as a gentle defrost protects the texture.

❓ FAQ

What is Strathdale wagyu tenderloin best used for?
It is best used for premium steaks and roasting. Slice it into thick medallions for filet mignon, or cook the whole piece as a roast for a special occasion. Because it is so tender, it suits hot and fast cooking where the meat is the hero of the plate.

How long does wagyu tenderloin last in the fridge?
Sealed in its original cryovac, the tenderloin keeps for up to 10 days refrigerated below 4C. Once opened, cook it within 2 to 3 days for best quality. For longer storage, freeze it at minus 18C for up to 12 months.

What is the difference between tenderloin and eye fillet?
There is no difference. Tenderloin and eye fillet are two names for the exact same cut, the long, lean muscle that runs along the spine. You may also hear the steaks cut from it called filet mignon. Whatever you call it, it is the most tender cut on the animal.

Is Strathdale full blood wagyu grain fed and halal?
Yes on both. Strathdale tenderloin is full blood wagyu finished on a grain program to develop its rich marbling, and it is halal certified. Every piece is Australian raised, processed without added hormones, and fully traceable.

How is the wagyu tenderloin delivered?
It is delivered chilled or frozen in temperature tracked, insulated packaging to keep it perfectly cold from our cold room to your door. Delivery is Australia wide with a flat $30 shipping rate.

🤝 The Strathdale Promise

Every Strathdale tenderloin is selected, graded, and sealed to deliver the same melt in the mouth experience every single time. This is full blood wagyu the way it should be, at a price that respects your wallet. Add it to your cart and taste the difference real marbling makes.

🚚 Shipping and Delivery Information

Fast, temperature tracked delivery Australia wide.

🕒 Dispatch: Orders placed before the weekly cut off are dispatched within 1 to 2 business days.

📦 Estimated Delivery Times by Location

🧊 Cold Chain Delivery: Your order travels in insulated packaging with chilled gel packs to hold a safe temperature the whole way, so your wagyu arrives cold and ready to cook or freeze.

✅ Flat $30 shipping on every order, Australia wide.

✅ 100% Satisfaction Guarantee

We stand behind every cut we send. If anything is not right with your Strathdale wagyu tenderloin, contact us within 24 hours of delivery and we will sort it with a refund or replacement, no fuss. Your satisfaction is the whole point, and we will always make it right.