Description
The Kumamoto A5 Wagyu tenderloin (also called filet or hire) is one of the rarest and most refined cuts you can get from this prefecture’s Akaushi cattle.
What Makes It Special?
Leanest A5 cut: Unlike ribeye or striploin, the tenderloin has very little intramuscular fat, even at A5 grade. But in Kumamoto beef, the fat that is there is extremely fine and melts at low temperatures.
Texture: Incredibly soft, almost “buttery” without being greasy. The muscle never does much work, so it’s naturally tender.
Flavor: Compared to other A5 tenderloins from Kagoshima or Miyazaki (which can be more intensely fatty), Kumamoto’s Akaushi tenderloin is cleaner, more savory, and less cloying—you still get the luxury mouthfeel but with more “beef-forward” character.
Best Ways to Enjoy
- Steak style (Japanese size portions): Grilled or pan-seared, served rare to medium-rare. Usually cut into small medallions (80–120g) because it’s so rich.
- Teppanyaki: A classic way in Japan—seared quickly on an iron griddle, often paired with garlic chips and seasonal vegetables.
- Sushi/Nigiri: Ultra-thin slices lightly seared (aburi) or raw, placed over seasoned rice.
Rarity & Value
Tenderloin makes up only about 2–3% of the entire carcass, and in A5 grade Kumamoto cattle (already limited in supply), it’s among the hardest cuts to source.
Typically more expensive than ribeye or sirloin on a per-kilo basis.
Kumamoto Wagyu Background
- Breed: Unlike most Japanese prefectures that raise predominantly Kuroge Washu (Japanese Black), Kumamoto is famous for its Japanese Brown (Akaushi) cattle. These produce beef that is a little leaner, with a clean, elegant flavor and good marbling—more balanced than the very fatty Kuroge Washu types.
- Rarity: True Kumamoto Wagyu is quite rare, as Kumamoto is the only prefecture that still has a self-sustaining population of Akaushi.
- Flavor Profile: Compared to Miyazaki or Kagoshima A5, Kumamoto beef tends to have:
- Slightly less fat,
- A stronger “beefy” character,
- A clean, umami-rich finish,
- Softer, more digestible fat composition (higher in monounsaturated fats).
