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Wagyu Petite Tenderloin Roast

AMERICAN WAGYU

Our SRF Black® petite tenderloin roast delivers the tender texture and buttery flavor of filet mignon in a compact size ideal for smaller gatherings. Average weight: 2 to 2.5 lbs.

Pioneers of American Wagyu

100% US Raised

Flash Frozen

This special roast is cut from the tenderloin, the same muscle that gives us filet mignon steaks. Naturally tender, this American Wagyu SRF Black® roast has a surprising amount of marbling for a richer, rounder beef flavor in every juicy slice.

The petite size is made for evenings when the guest list is short and the meal still matters. Picture an anniversary dinner, a date night at home or a holiday table with just a few chairs around it. This roast gives you an elegant centerpiece without the size of a full tenderloin. Its compact diameter roasts quickly, so it fits easily into your dinner timeline alongside the starters and sides.

The roast arrives fully trimmed, with all exterior fat and silverskin removed, so it goes straight from thawing to seasoning. The roast is also secured into an even shape. That uniform thickness helps it cook evenly from end to end.

Average weight: 2 to 2.5 lbs.

Cooking Tips

Before You Cook: Thaw the roast completely in the refrigerator. A fully frozen roast can take several days to thaw, so plan around your event date.

Remove the roast from the refrigerator one hour before it goes in the oven. This helps it cook evenly.

Season generously on all sides.

Reverse Sear
We recommend the reverse sear for this roast. A gentle roast followed by a hot sear keeps the tenderloin pink and tender from edge to edge, finished with a deep brown crust.

Preheat the oven to 275°F.

Leave the bands on while the roast cooks. Roast until the internal temperature at the thickest part reaches your desired doneness: 110°F for rare, 120°F for medium-rare or 130°F for medium.

Sear in a very hot skillet, turning to build a deep brown crust on all sides.

Rest the roast 10 to 15 minutes so the natural juices settle back into the meat. Remove the bands, then slice.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

This special roast is cut from the tenderloin, the same muscle that gives us filet mignon steaks. Naturally tender, this American Wagyu SRF Black® roast has a surprising amount of marbling for a richer, rounder beef flavor in every juicy slice.

The petite size is made for evenings when the guest list is short and the meal still matters. Picture an anniversary dinner, a date night at home or a holiday table with just a few chairs around it. This roast gives you an elegant centerpiece without the size of a full tenderloin. Its compact diameter roasts quickly, so it fits easily into your dinner timeline alongside the starters and sides.

The roast arrives fully trimmed, with all exterior fat and silverskin removed, so it goes straight from thawing to seasoning. The roast is also secured into an even shape. That uniform thickness helps it cook evenly from end to end.

Average weight: 2 to 2.5 lbs.

Cooking Tips

Cooking Tips

Before You Cook: Thaw the roast completely in the refrigerator. A fully frozen roast can take several days to thaw, so plan around your event date.

Remove the roast from the refrigerator one hour before it goes in the oven. This helps it cook evenly.

Season generously on all sides.

Reverse Sear
We recommend the reverse sear for this roast. A gentle roast followed by a hot sear keeps the tenderloin pink and tender from edge to edge, finished with a deep brown crust.

Preheat the oven to 275°F.

Leave the bands on while the roast cooks. Roast until the internal temperature at the thickest part reaches your desired doneness: 110°F for rare, 120°F for medium-rare or 130°F for medium.

Sear in a very hot skillet, turning to build a deep brown crust on all sides.

Rest the roast 10 to 15 minutes so the natural juices settle back into the meat. Remove the bands, then slice.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

How does the petite roast compare to the Wagyu Tenderloin Roast?

The petite roast is the smaller of our two American Wagyu tenderloin roasts. Our Wagyu Tenderloin Roast averages 4.5 lbs., roughly twice the size of the petite roast. That full roast is the entire beef tenderloin and can be roasted whole or cut into individual steaks, so your guest count decides which one belongs on your table.

What does SRF Black® mean?

SRF Black® is a Snake River Farms American Wagyu grade for beef that scores 6 to 8 on the Japanese Beef Marbling Score (BMS). BMS measures marbling, the fine intramuscular fat that fills beef with flavor, juiciness and tenderness. USDA Prime, the highest grade for American beef, scores 4 to 5 on the same scale, so SRF Black® grades above it. It is also our most popular grade.

How many servings does a petite tenderloin roast provide?

One petite tenderloin roast provides an average of four to five 8 oz. servings. American Wagyu carries substantially more marbling and flavor than conventional beef, so a smaller portion satisfies without overwhelming the palate.

What is American Wagyu Beef?

Snake River Farms American Wagyu is the result of crossbreeding 100% Japanese Wagyu cattle with high quality American breeds. The combination produces beef with extraordinary marbling (or intramuscular fat) and the robust beef flavor of traditional American beef. The result is beef with a unique buttery flavor and texture and savory umami taste and essence.

Wagyu Petite Tenderloin Roast

Understand the Marbling Scale

Understand the Marbling Scale

Ranch to Table

Ranching

Cattle Feeding

Beef Processing

Loin

Everything you need to know before your first bite.

Customer Reviews

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