Clod Roast - SOLD OUT
You can choose between the three different breeds of cattle we raise.
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.
Also available, is our classic Registered Black Angus.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
Our Angus is U.S. 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.
Clod Roast
This cut is perfect for making roast. You can use this Clod Roast to make the perfect winter stew. Trim this cut and simply cube it for your stew. This cut that has lots of marbling and connective tissues. The marbled meat will melt in your mouth!
You can choose between the three different breeds of cattle we raise.
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.
Also available, is our classic Registered Black Angus.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
Our Angus is U.S. 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.
Clod Roast
This cut is perfect for making roast. You can use this Clod Roast to make the perfect winter stew. Trim this cut and simply cube it for your stew. This cut that has lots of marbling and connective tissues. The marbled meat will melt in your mouth!
You can choose between the three different breeds of cattle we raise.
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.
Also available, is our classic Registered Black Angus.
Our Wagyu: Both Japanese and American are off the USDA meat grading scale of Prime. They are Beyond Prime!
Our Angus is U.S. 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.
Clod Roast
This cut is perfect for making roast. You can use this Clod Roast to make the perfect winter stew. Trim this cut and simply cube it for your stew. This cut that has lots of marbling and connective tissues. The marbled meat will melt in your mouth!
Each cut of beef is individually frozen and vacuum sealed. The Clod Roast is typically close to 2.5lbs.