American Wagyu Denver Steak
NOTE: Our new cuts of these average 8 ounces each and are cut as squares!
Don't forget about the Denver Steak, also known as the Zabuton! This is a more recently developed cut, quickly becoming treasured by top chefs for its tenderness and rich marbling.
It has been identified as the 4th-most tender muscle and this flavorful cut comes from the center of the Chuck Under Blade Muscle.
Prepare the North 40 American Waygu Denver Cut like any other great steak using your grill, cast iron pan, or oven. We suggest cooking to a medium-rare or medium, slice against the grain, and prepare to be amazed.
- Individually Packaged.
- Averages 8 ounces squares
Grain fed for 500 days.
Hormone Growth Promotant (HGP) Free.
Temperature controlled shipping.
This item ships frozen.
Thawing is normal during shipment.
When it comes to Wagyu beef, it's all about that marbling, partner. Wagyu beef comes from Japan and is known for its high quality and tasty fat. It comes from a specific breed of cattle that's genetically blessed to produce meat with a high degree of marbling. American Wagyu beef, on the other hand, is a cross between Japanese Wagyu cattle and breeds like Angus or Hereford that we have here in the States. It's raised in the U.S. using methods similar to those used in Japan, but with our own American twist. American Wagyu beef typically has a similar level of marbling to Japanese Wagyu, but will have the American flavor profile we know and love.
To cook up a tasty American Wagyu steak, just follow these simple steps. First, preheat your oven to 250 degrees and season that steak with some salt and pepper. Place the steak on a wire rack on a baking sheet, and cook it in the oven for about 30 minutes. You want to cook it until it reaches an internal temperature of 115-120 degrees.
Next, heat up a heavy-duty skillet or grill pan until it's smokin' hot. Put the steak in the skillet and sear it for about 30-60 seconds on each side. You want it to have a nice crust. Once it's seared, remove the steak from the skillet and let it rest for a few minutes before slicing and serving. This method will give you a tender, juicy steak with a crispy, tasty crust. Yeehaw!
Frozen beef will last you about a year if ye keep it stored proper-like. Beef that’s been thawed out of its wrapping should be used within a few days. We use nitrogen packaging to keep our goods fresh for up to 30 days. When the freeze-by date rolls around, you best be putting your beef in the freezer. For more information, pay a visit to FoodSafety.gov. It's recommended that you use ground beef within half a year.
