Chuck Roast - approximately 3.5 lbs.
Japanese Wagyu. This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu. This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
Chuck Roast
Wow…..This is hands down my favorite roast. I am sure I am cooking this wrong. I love to put this in my crock pot at 6 am and its fall apart tender in the evening. Make sure you put it in the crock pot after it is thawed out. This will slow cook for about 12 hours. This is a staple in my house!
Japanese Wagyu. This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu. This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
Chuck Roast
Wow…..This is hands down my favorite roast. I am sure I am cooking this wrong. I love to put this in my crock pot at 6 am and its fall apart tender in the evening. Make sure you put it in the crock pot after it is thawed out. This will slow cook for about 12 hours. This is a staple in my house!
Japanese Wagyu. This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
American Wagyu. This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
This is the highest grade of beef with the most intense marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
You honestly can’t get any better than this.
Chuck Roast
Wow…..This is hands down my favorite roast. I am sure I am cooking this wrong. I love to put this in my crock pot at 6 am and its fall apart tender in the evening. Make sure you put it in the crock pot after it is thawed out. This will slow cook for about 12 hours. This is a staple in my house!
Each cut of beef is individually frozen and vacuum sealed. Roast is typically close to 3 lbs.