How is Wagyu beef graded?

Grading for Wagyu involves yield grades (A to C) and meat quality grades (1 to 5). A5 represents the pinnacle of quality.

Why does Wagyu beef come at a premium?

The breed's distinct genetics, their meticulous care, and specialized feeding lead to the unparalleled quality and taste of Wagyu, accounting for its premium price.

How should I store my Wagyu beef upon arrival?

Each Wagyu cut is vacuum-sealed for maximum freshness. Refrigerate for near-term consumption or freeze for prolonged storage.

Any tips for cooking Wagyu beef?

Given its rich marbling, Wagyu requires less cooking time. A high-heat, short-duration sear or reverse searing is ideal to truly relish its flavors.

Can I refreeze Wagyu beef after thawing?

To maintain the optimum taste and texture of Wagyu, avoid refreezing once it's been thawed.

How will my Wagyu beef be shipped?

We ensure that our Wagyu beef reaches you in prime condition by shipping it frozen in environmentally-friendly, insulated packaging.

I have concerns about my order. What should I do?

Our commitment is towards quality. If you find any issues, reach out to our customer service, and we'll address your concerns.

Teres Major Medallions with a Mushroom & Red Wine Reduction

Teres Major is as tender of Filet Mignon but with the flavor of Ribeye and Chef Robyn shares how to use it to make an easy, affordable and very special Wagyu meal

INGREDIENTS

10–12 ounces of Wagyu Beef Teres Major Steak
Coarse Salt
Fresh Coarse Ground Black Pepper
3 tablespoons Butter, divided
1 large Shallot, minced
3/4 cup Sliced Mushrooms
1/2 tablespoon Sugar
1/2 tablespoon Red Wine Vinegar
2 large Garlic Cloves, minced
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
1/2 tablespoon Flour
3/4 cup Beef Broth
3/4 cup Dry Red Wine
Fresh Thyme for Garnish

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INSTRUCTIONS

Season steaks with Salt & Black Pepper.
In a cast iron skillet, melt 1 tbsp of Butter over Medium-High heat
Add the Teres Major and cook about 3-4 minutes on each side for medium-rare, or to desired doneness
Remove the steaks from pan and wrap in foil to rest and keep warm
Add remaining 2 tbsp. Butter to skillet, and when melted, add Mushrooms and Shallots.
Sauté until tender, about 8 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, a few minutes longer
Add Vinegar, Garlic, Herbs, and Flour and stir one minute, until liquid is absorbed.
Add Broth and Wine, and bring to a boil.
Cook until liquid is thickened and reduced to about 1/2 cup
Place steaks on cutting board and slice into medallions. Place on dinner plates and spoon sauce over them.
Garnish with Fresh Thyme & Enjoy!