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Wagyu Beef: Ranch Steak
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. This cut is usually about 1 inch thick, and cut from the shoulder. It's great cooked no more than medium, and is perfect marinated and braised. The price per pound is $29.99 and the average cost per cut is $29.99. Click on this item to see the full description.
Description: Grass-fed, hormone & antibiotic-free beef. This, usually about 1 inch thick cut from the shoulder is great cooked no more than medium, and is perfect marinated and braised.
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 eat. Thaw overnight in the refrigerator and use within 2-3 days of thawing.