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Wagyu Beef: Marrow Bone
Grass-fed, antibiotic & hormone free locally raised beef. This cut is perfect for a special treat. The marrow bone is cut from the leg portion of the steer. American "Wagyu" comes from a 50/50 cross between a pure-bred Wagyu and in our case Black Angus cattle. It has a slightly different flavor, texture, and marbling compared to Japanese Wagyu. It features rich marbling, meaning that streaks of fat exist within the red meat that make it tenderer and moister, while adding flavor. The price per lb is $12.99 and the average cut of (3.92 lbs) is $50.92. Click on this item to see the full description.
Description: Grass-fed, antibiotic & hormone free locally raised beef. This cut is also perfect for a special treat. The marrow bone is cut from the leg portion of the steer.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.