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Wagyu Beef: Ranch Steak

$29.99

per lb

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.

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Weight and Price: Weights are available between .77 - 1.23 lbs. The price per lb is $29.99 and the average cut (1 lb) is $29.99. (listed in the short description). On the day of delivery, our team will select a cut of meat from the designated weight range and charge you accordingly.

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.
Honey Brook Harvest Collective

Honey Brook Harvest Collective

Located in Honey Brook, PA the Harvest Collective is a group of farmers that all grow and contribute to our food system we're working hard to develop. Initially, we first met Reuben Riehl in the fall of 2012 and began talking about this crazy idea of him supplying the CSA. Now, two and a half years later, Reuben and eight of his neighbors are growing crops, making cheese, and raising chickens, beef, pork, duck, and lamb for the CSA. The group is only open to growers that care greatly for their land and take pride in their natural growing methods. While they are not certified organic, they do everything in their power to raise their crops and animals in the healthiest way possible.

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