What Is Wagyu Tenderloin?
Wagyu tenderloin (ヒレ / Hire) is the psoas major muscle, running along the inner spine. It is the least-worked muscle in the animal, making up only 1–2% of total carcass weight. This scarcity — combined with its exceptionally fine grain and silky texture — makes it the highest-priced cut per kg in the Japanese wagyu export market.
For importers, tenderloin is the trophy product: it appears on tasting menus, kaiseki programmes, and $100+ course dinners globally. MOQ per shipment is limited by the physical yield — typically 2–3 kg per animal — so allocation must be planned in advance.
Wagyu Tenderloin Price Per Kg by Grade
Pricing below is indicative wholesale FOB Japan (frozen, boneless subprimal). Landed cost adds 35–50% depending on destination market and freight method.
| Grade | BMS | FOB Price (USD/kg) | Landed US (est.) | Landed SG (est.) |
|---|---|---|---|---|
| A5 | 8–12 | $145–265 | $195–355 | $155–285 |
| A4 | 5–7 | $95–150 | $130–205 | $102–162 |
⚠ Indicative figures only. Actual pricing depends on volume, prefecture, and contract terms. Contact us for a current price list.
We supply A5 and A4 tenderloin direct from farms in Tottori, Kagoshima, Fukushima and Miyazaki. Request a current wholesale price list for your market.
Request Price List →Best Markets for Wagyu Tenderloin
Tenderloin demand is concentrated in the fine dining and luxury hotel segment. Key markets:
- Singapore & Hong Kong: Tasting menu programmes and omakase restaurants are the primary buyers. A5 tenderloin is often the most expensive item on the menu.
- UAE & Middle East: Halal-certified A5 tenderloin is exceptionally rare and commands a significant premium.
- Europe & United States: Michelin-starred restaurants and high-end Japanese dining groups.
Due to limited yield per animal, early allocation reservation is strongly recommended — especially around December, Lunar New Year, and Ramadan.
View All Market Guides →How to Order Wagyu Tenderloin
Tenderloin is available as part of a Full Set order or as a Premium Selection cut. Each animal yields approximately 2–3 kg of tenderloin. For dedicated tenderloin programmes, a minimum of 5 heads per order is recommended to ensure consistent volume. Available frozen (standard) or chilled via air freight.
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Send Enquiry →Tell us your target grade, monthly volume, and destination — we reply with indicative FOB and availability windows.
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