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Wagyu Beef: Heart

$12.99

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. The heart is a great muscle, very lean & flavorful. More dense than steak, with a higher nutrient & protein content. The price per lb is $12.99 and the average cut (3.82 lbs) is $49.62. Click on this item to see the full description.

Weight and Price: The price per lb is $12.99 and the average cut (3.82 lbs) is $49.62. (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: 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. 100% grass-fed, local beef right from Lancaster. The heart has a very beefy flavor with a slightly gamey finish. It can be prepared various ways including low and slow in a stew, sauteed, or even ground for burgers. 

Recipe: Since the heart is not an overly common cut, we suggest reading how to prepare it here. There are also four different recipes you can try out to prepare this delicious muscle!

Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.

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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