Whole Tenderloin - Akaushi Wagyu - American West Wagyu

Individual Cut

Loin Primal · Available in Whole only Shares

Whole Tenderloin

Also known as Chateaubriand, PSMO · Boneless

The entire tenderloin muscle, uncut. A long, tapered cylinder of the most tender beef on the steer. Roast it whole for a stunning holiday centerpiece, or slice it into custom-thickness medallions. In Akaushi Wagyu, the whole tenderloin carries a richness through its length that transforms this classic preparation.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight4 - 6 lbs

ThicknessWhole muscle

Bone OptionBoneless

PackagingVacuum-sealed

Your Share Yield

Whole Share~1 tenderloin (4-6 lbs)

Half ShareNot typically available whole

Carcass %~17% (Loin)

Anatomy

PrimalLoin

LocationInside the loin cavity

MusclePsoas major, full length

Perfect For

When to Reach for the Whole Tenderloin

Christmas Dinner Holiday Centerpiece Dinner Party for 8 Chateaubriand for Two Custom Medallions

How to Cook It

Three Ways to Perfection

Akaushi whole tenderloin is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Sear and Roast

Tie with butcher twine for even shape. Sear all sides in a hot pan. Roast at 425°F until 120°F internal for rare center. Rest 15 minutes.

Sear 500°F → Oven 425°F → Internal 120°F → Rest 15 min

The tapered tail will be more done than the center. Tuck it under and tie for a more uniform roast.

Method 02

Reverse Sear (Whole)

Oven at 250°F until internal reaches 110°F. Rest 10 minutes, then sear all sides in a blazing hot pan or with a torch.

Oven 250°F → Internal 110°F → Sear 500°F

This method produces the most even doneness from end to end. Worth the extra time.

Method 03

Grill Roast

Set up indirect heat on the grill. Sear over direct heat, then move to indirect. Close the lid and roast to 120°F internal.

Direct sear → Indirect 350°F → Internal 120°F

Add wood chips for a subtle smoke flavor that complements the Wagyu richness.

The Centerpiece That Speaks Volumes

A whole tenderloin is a statement. Brought to the table unsliced, it commands attention. The tapered shape means the narrow end cooks to medium while the thick center stays rare, giving your guests a choice of doneness from a single roast.

The Chateaubriand, the thick center portion, is traditionally the most prized roast in French cuisine. In Akaushi Wagyu, the marbling throughout the tenderloin adds a depth of flavor that elevates the preparation from impressive to unforgettable. Sear the exterior, roast to rare, and slice at the table.