One whole pound of wonderful cuts (tips) of the tenderloin. Why would you cut up the tenderloin into pieces instead of making filet steaks, you might ask? These are actually the bits and pieces from our filet mignons and chateaubriand roasts. When the experienced steak cutters at the Morgan Ranch processing plant (miss) cut the steaks under the required specifications it goes right into this bag.
Compared to the regular steak cubes that we are also offering these come only from the tenderloin of beef which is the most tender, most sought after and therefore the most expensive cut. These are way too good to be used in stews and dishes that require the meat to be cooked for a longer period. Use as-is and handle these as steaks - cook to medium rare and only use sea salt and freshly ground pepper. So soft, you can cut these with a fork. Also an excellent choice for vegetable skewers. The pack contains cubes and strips from 2-5cm (1-2 inches). Check our recipe below.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first-class steak houses and several Michelin starred establishments worldwide. All images are real images from the family ranch.
1 pack of cubes
Approx. 450g (1lbs.)
Serves approx. 2-5 people, depends on the dish and use.
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 24h In ice-water: approx. 2h
Fry-Pan, Cast-Iron Skillet or Grill
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture-raised and grass-fed on massive land finished on 100% vegetarian feeding for taste, tenderness, and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA, and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste, and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash-frozen to protect the aroma.
At A Glance
Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus, and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Fully defrost the tenderloin cuts and place in a bowl. You'll also need diced potatoes, mushrooms, paprika powder, cumin seeds, black pepper, and olive oil.
Quality food requires quality ingredients. Always use fresh spices. In this case, use cumin seeds and a mortar and pestle to coarsely grind the cumin seeds.
Next, you'll need evenly diced potatoes. Place in a bowl and mix with olive oil, paprika powder, ground cumin seeds, freshly ground pepper, and sea salt. Mix well. The trick is to use coarsely ground spices for a more intensive taste experience.
The same goes for the tenderloin cuts. Use extra virgin olive oil, coarse ground pepper, and sea salt. Mix well.
Heat up a regular non-stick frypan (no cast iron skillet) and throw in the potatoes. Use medium to high heat - don't burn the potatoes. The potatoes should be cooking on the olive oil and should not run dry. If you hear the sizzling stop, add a half cup of water and let it steam, keep repeating until the thickest potato dice is soft to the core. If you use a lid you'll make mash potatoes. If you want crispy potatoes, cook without a lid.
While the potatoes cook, prepare another fry-pan or cast-iron skillet. Use medium to high heat and add the meat.
Keep turning the meat. Tenderloin is best served as medium-rare. However, even if overcooked, the tenderloin cuts will remain tender. Note that smaller strips and cubes will cook faster than the larger cubes. Take them off the heat earlier. A few minutes before finishing add vegetables. Allow them to soak the juices from the meat. Slightly sprinkle with ground pepper and sea salt.
Take the cubes off the heat and let the vegetables in for a few more minutes. Optionally you can also add onions and caramelize them on high heat at the end.
Place on a plate and serve. If you are serving children cut back on the black pepper as it might be too spicy for the little ones.
The tenderloin cubes are fork-tender and don't require a knife. Enjoy.