Frequently Asked

How do I cook Wagyu beef differently?

Wagyu beef will melt at a lower temperature than regular commodity beef. For this reason it is not suggested to cook your meat well done, as you loose the quality characteristics that Wagyu beef is known for. You don’t want to distract from the luxurious tenderness and flavor, so be sure to not over season and take away from the rich, natural Wagyu qualities. It’s common for people to only top steaks with salt and pepper. We suggest to cook the beef to Medium or Medium Rare.

Wagyu or Kobe?

Some of you may have heard of Kobe Beef, so here’s the answer:

Not all Wagyu is Kobe, but all Kobe is Wagyu.

Wagyu is a breed of Japanese beef cattle and can be found being raised anywhere around the world. Kobe is a place in Central Japan. Kobe beef is beef from Fullblood Japanese Wagyu cattle that were born, raised, and slaughtered with specific practices and strict guidelines in the Kobe region of Japan. It’s said that only 3,000 head of cattle quality for this standards each year! This product is extremely richly marbled, considered a delicacy, and is fairly expensive.

What if my beef doesn’t arrive frozen?

We stand behind the arrival of your beef to your doorstep in good condition. We work hard to package enough dry ice in each package carefully to ensure each piece of meat stays cold until it arrives to you. Most all of our beef arrives at it’s destination completely frozen solid. However, if your beef doesn’t arrive frozen, but it still cool to the touch, it is still safe to eat. This would be similar to ‘wet aging’ beef and isn’t unsafe. If it’s room temperature, we need to be notified immediately, please take pictures of the meat, box and any damage that might be noted. That meat will then need to be disposed of.

Why is Wagyu beef different?

The intramuscular fat, known as marbling, in Wagyu beef actually melts at a lower temperature than regular commodity beef. It’s known to have a rich, buttery flavor profile providing a unique experience. It’s considered a delicacy around the world and definitely a protein favorite in many households.

Is Wagyu beef healthier?

The fat in Wagyu beef actually is a healthier kind of fat! Known for its larger ratio of monounsaturated to saturated fats, this beef is high in Omega-3 and Omega-6 fatty acids. Studies have shown that higher monounsaturated fatty acids in a diet can help lower the risk of developing cardio vascular disease.

How do I thaw out my Wagyu beef?

Defrost your beef slowly at a controlled temperature for best results. We suggest to place the individual packages on a flat plate in the refrigerator to defrost for 24 hours. Allow it to rest at room temperature for 15-30 minutes prior to cooking. Note: Small leaks my occur during the freezing and thawing process once defrosting happens. Don’t be concerned this is normal as long as the meat has remained frozen until this point.

Do we sell into restaurants?

Yes we actually do. Though our partners will change from time to time, we look forward at offering more product at locations across the Midwest. Please inquire for more information if you have interest in offering product directly in your restaurant.