¬†Each order is 1 lb and serves two people very comfortably.
‚ÄúWagyu beef‚Äù derives from Japanese breeds brought to the New World within the last several decades, which features excellent levels of intramuscular fat (marbling) with healthier chemical makeup than its American counterpart. This Wagyu ground beef, sourced from Dean & Peeler Meatworks in Poth, Texas, allows the rich flavors and health advantages of Japanese beef fat to feature in your hamburger recipes, meatballs, and stews (read Manuel‚Äôs meatball recipe). Any butcher in Texas will tell you Wagyu ground beef is the perfect way to wow your guests with next-level burgers while introducing them to the next-level experience of Wagyu beef.
It's official:¬†the Wagyu flat iron steak is our butcher's favorite Wagyu cut. This artisanal butcher's cut is hard to find because of the extra effort it takes to extract this cut from the top blade muscle in the chuck primal. Learn more about flat iron cuts here.¬†The wagyu flat iron steak is ridiculously marbled because it comes from the hard-working shoulder, but is tucked behind a muscle group, making it thoroughly tender. Our butcher insists you try cooking over open fire if you can, but a cast iron pan will do.¬†¬†Sourced from Austin‚Äôs own Ranger Cattle.LIMITED QUANTITY
Weighs approximately 4-6oz and feeds one hungry person.
The sirloin filet is a small circular steak, extremely lean with a kiss of Texas Wagyu beef fat. This particular sirloin steak is ‚Äúcenter-cut,‚Äù meaning the butcher fabricates medallion steaks from the larger top sirloin muscle, mimicking the look of the filet mignon. Because the sirloin filet is thick-cut, you‚Äôll want to employ a cooking method that raises the internal temperature of the center of the steak to medium-rare without burning the surface: check out the ‚Äúreverse sear‚Äù method. Our Wagyu is sourced from Josh Eilers and Ranger Cattle in East Austin.
Each order contains 2lbs of femur & knuckle bones.¬†
Bone broth recipes are all the rage, and these are the highest quality local beef bones you can find. Our beef bones are a mix of femur and knuckle bones from Ranger Cattle in East Austin. Our butcher loves these Wagyu beef bones for making bone broth, soups and restaurant-quality stocks. Use your stock to demi-glace a pan sauce for Wagyu steaks, improve any soup instantly or sip on nourishing bone broth. Make a big batch, freeze and enjoy all year long.
For the finest Texas barbecue experience, nothing shines above the rest like a Wagyu brisket. As slow-cooked brisket recipes depend on the loads of tough connective tissue within the muscle that require prolonged exposure to low heat to render, the Wagyu brisket seems optimally designed Central Texas barbecue success; the swath of intramuscular fat that makes Wagyu so famous provides a moistening agent throughout the cook that also provides a nutty, delicious fat in the finished product. Sourced from Ranger Cattle Fullblood Wagyu in East Austin.