A5 Hitachiwagyu Chateaubriand Tenderloin a5 Kainomi (カイノミ) is also known

Kainomi (カイノミ) is also known as the bottom flap

Each piece is cut with precision

Gifu Prefecture Origin: Japan

Grill some special tasty cuts of A5 Wagyu Yakiniku Cut (5 types)

flavor and marbling you'd expect from a high-end steak

A5 Hitachiwagyu Chateaubriand Tenderloin a5 Kainomi (カイノミ) is also knownChateaubriand consists of a large center cut fillet of tenderloin sliced between two lesser pieces. If you wish to impress a date, the filet mignon from Ibaraki Prefecture shall do it. Lightly marbled, very succulent and tender, as you bite it melts in your mouth. Rounded cut, it comes from the ribs and ends toward the rear of the wagyu. Product: Hitachi, Ibaraki Prefecture Origin: Japan Thickness : 3 4 1 inch thick cut Yield and Quality Grade : A5+