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.

Wagyu Tri Tip Crostini - Bourbon, Gorgonzola Sauce & Onions – Page 3

This decadent, delicious appetizer will impress your guests and their tastebuds! The Wagyu Tri Tip is tender and buttery and is perfectly complimented by the crunch of the crostini and creamy Gorgonzola Sauce.

INGREDIENTS

For the Steak:

1 lb. Wagyu Beef Tri Tip Steak
½ cup Bourbon
⅓ cup Brown Sugar
2 Garlic Cloves, minced
1 teaspoon Black Pepper
1 teaspoon Salt

For the Caramelized Onions:

3 tablespoon Butter
1 tablespoon Sugar
2 large Onions, thinly sliced

For the Gorgonzola Sauce:

2 tablespoons Butter
4 Garlic Cloves, minced
½ cup Milk
1 cup crumbled Gorgonzola
2 teaspoons Pepper

For the Crostini:

1 French Baguette
2 tablespoon Chives, minced

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INSTRUCTIONS

In a large baggie, combine the bourbon, brown sugar, garlic cloves, black pepper, and salt. Add the steaks, turn once, cover and marinate for 30-60 minutes. Do not leave the steaks in the marinade any longer than that.
When you are ready to make the crostini heat the grill, grill pan or cast-iron pan to medium high heat.
Preheat the oven to 375 degrees. Cut the baguette into 1-inch slices (fairly thin). Toast in the oven for 5 minutes.
In a medium skillet, melt the butter for the caramelized onions over medium heat. Add the sugar and onions and reduce heat to medium low. Cook for 20 minutes, stirring occasionally.
Meanwhile, place the steak on the grill or pan. Cook for 3-4 minutes per side or until the internal temperature reaches 130 degrees. Remove from heat, wrap and allow to rest for 5 minutes before slicing.
While the steaks are cooking, melt the butter for the gorgonzola sauce in a small saucepan over medium heat. Add the garlic cloves, milk, crumbled gorgonzola, and pepper. Stir occasionally until the blue cheese is melted. Remove from heat.
When ready to make the crostini thinly slice the steaks.
Spread 1-2 teaspoons of gorgonzola sauce over each crostini. Place 1 slice of beef on top of the gorgonzola sauce and top with several caramelized onions. Sprinkle with chives.
Serve immediately to friends and family!