Side of Wagyu Beef - Deposit
Take advantage of this opportunity to fill your freezer with our American Wagyu Beef at a great price! We offer the option to buy a whole, 1/2, or 1/4 of beef. Decide how much you would like and pay the deposit to reserve your spot!
We have regular availability in 2023. Just let us know when you'd like your beef!
We are charging the following deposits to reserve your beef. The deposit will go towards your total amount due.
$400 deposit to reserve 1/4
$800 deposit to reserve 1/2
$1,200 deposit to reserve a whole beef
Learn more about the breakdown, our process, and current pricing here.
Beef is processed at ASC Lockers in West Point, NE.
The price is picked up at that location. We can arrange shipping anywhere in the country.
Grain fed for 500 days.
Hormone Growth Promotant (HGP) Free.
Temperature controlled shipping.
This item ships frozen.
Thawing is normal during shipment.
All Natural, 100% Hormone Free, Sustainably Raised.
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 as long as it remains frozen. 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.