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Hire / Chateaubriand (Tenderloin)
custard-like tenderness · mild · clean sweet fat · refined
About this cut
The Hire, or tenderloin, represents the pinnacle of Wagyu elegance, offering an unparalleled buttery texture that practically melts on the tongue. Located beneath the ribs, this non-weight-bearing muscle develops minimal connective tissue, resulting in the most tender cut of the entire animal. While naturally leaner than a Ribeye or Sirloin, Wagyu tenderloin still possesses fine intramuscular fat that delivers a clean, sweet, and sophisticated profile. It is the ultimate luxury for those seeking refined delicacy and a 'fork-tender' experience over intense beefiness.
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Price
Origin
Derived from the Psoas major muscle within the loin, this rare cut accounts for only approximately 3% of the usable carcass. Its protected position ensures a fine-grained structure and absence of tough fibers, which drives its status as the world's most tender steak.
Preparation
pan-searing raw sukiyaki
Cooking Guide
To honor its delicate structure, avoid aggressive high-heat charring which can overwhelm the subtle sweetness; instead, opt for a precise pan-sear followed by 'Arrosé' with foaming butter. Aim for a core temperature of 50-52°C (rare to medium-rare) to maintain its signature custard-like interior. Overcooking is the primary risk, as the low connective tissue content means it can dry out rapidly if pushed past medium. Always allow the meat to rest in a warm environment for at least five minutes to ensure optimal juice distribution.
Core Temperatures
Portions per Person
Because its fat profile is more delicate than a Ribeye, it pairs beautifully with the structural acidity of a Blanc de Noirs Champagne or a refined, aged Pinot Noir.
Sommelier Tip