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Wagyu Beef: Osso Bucco
$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. This cut is also known as the beef shank. Great in slow braises and is a great flavor boost to stews. The price per lb is $12.99 and the average cut (1.50 lbs) is $19.48. Click on this item to see the full description.
Weight and Price: Weights are available from 1.01 - 1.99 lbs. The price per lb is $12.99 and the average cut (1.50 lbs) is $19.48 (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. Grass-fed, antibiotic & hormone free locally raised beef. This cut is also known as the beef shank. The beef shank is the leg portion of a steer. This muscle is used a lot so is best used in low, slow braises.
Recipe: We love using this cut for Garlic Braised Beef Shanks. The marrow combining with the pan juices and veggies creates a silky gravy perfect for serving with mashed potatoes.
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.
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. Grass-fed, antibiotic & hormone free locally raised beef. This cut is also known as the beef shank. The beef shank is the leg portion of a steer. This muscle is used a lot so is best used in low, slow braises.
Recipe: We love using this cut for Garlic Braised Beef Shanks. The marrow combining with the pan juices and veggies creates a silky gravy perfect for serving with mashed potatoes.
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.