The Kagoshima beef tenderloin is not just any cut. Visually, it features a significant amount of fat marbling characteristic of exceptional Japanese cattle. Its thickness makes it a prime choice for intricate cuts or generous cooking. Originating from Japan, it is a direct competitor to Kobe beef. This tenderloin is produced through breeding and feeding practices similar to that of the beef marked with the chrysanthemum. But how can we explain such a price difference between these two cattle from the same breed? The export of Kobe beef is limited to a certain quantity, and the finest cuts are very difficult to obtain. On the other hand, Kagoshima beef is exported in larger quantities and without restrictions on quality, allowing us to offer you a superior quality tenderloin with an A5 grade and a B.M.S index between 10 and 12. Butcher's tip: slice thinly when cold, sear over high heat, and serve without sauce, simply with a pinch of salt for a refined tasting experience while remaining raw, to appreciate the delicacy of the meat.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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