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Kabobs-Stew Meat
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.
Kabobs!
Wow…..This is a great selection to try if you are new to Wagyu. My personal favorite way to cook these are in a stew. The meat pieces are cut in big chunks. I prefer to slice them smaller for my stews. The meat is tender and soft.
I use this for traditional Kabobs and in stews.
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.
Kabobs!
Wow…..This is a great selection to try if you are new to Wagyu. My personal favorite way to cook these are in a stew. The meat pieces are cut in big chunks. I prefer to slice them smaller for my stews. The meat is tender and soft.
I use this for traditional Kabobs and in stews.
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.
Kabobs!
Wow…..This is a great selection to try if you are new to Wagyu. My personal favorite way to cook these are in a stew. The meat pieces are cut in big chunks. I prefer to slice them smaller for my stews. The meat is tender and soft.
I use this for traditional Kabobs and in stews.
Each cut of beef is individually frozen and vacuum sealed. These kabobs typically weigh over 1lb.