New York Steak -
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
Our Wagyu: Japanese is off the USDA meat grading scale of Prime. It is Beyond Prime!
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
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.
If you are new to Wagyu and want to try a steak, this is where you want to begin!
You can’t go wrong with the New York! This is my choice steak that I give away as a gift and when I give meat away for our local auctions.
Like all the Wagyu, the flavor is hard to describe. It almost melts in your mouth. It is tender with an almost buttery flavor. It really is just amazing!
I cook these on my cast iron skillet in a little butter and no seasoning. I brown each side about 2 minutes, place the cast iron in my oven at 325 degrees for 10 minutes. Let rest and eat!
I recently got a Souvie and I follow the instructions for medium rare. I sear them after to seal them and make the meat look golden. This is how I cook all my steaks now. They are cooked perfectly! I have a tendency to overcook our steaks!
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
Our Wagyu: Japanese is off the USDA meat grading scale of Prime. It is Beyond Prime!
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
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.
If you are new to Wagyu and want to try a steak, this is where you want to begin!
You can’t go wrong with the New York! This is my choice steak that I give away as a gift and when I give meat away for our local auctions.
Like all the Wagyu, the flavor is hard to describe. It almost melts in your mouth. It is tender with an almost buttery flavor. It really is just amazing!
I cook these on my cast iron skillet in a little butter and no seasoning. I brown each side about 2 minutes, place the cast iron in my oven at 325 degrees for 10 minutes. Let rest and eat!
I recently got a Souvie and I follow the instructions for medium rare. I sear them after to seal them and make the meat look golden. This is how I cook all my steaks now. They are cooked perfectly! I have a tendency to overcook our steaks!
Japanese Wagyu - This is 100% Japanese genetics. All our Japanese Wagyu are DNA tested and registered with the AWA Association proving their lineage.
Our Wagyu: Japanese is off the USDA meat grading scale of Prime. It is Beyond Prime!
American Wagyu - This is our Registered Angus Cows bred to our Japanese Bulls. Giving us a 50/50, Angus/Wagyu cross.
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.
If you are new to Wagyu and want to try a steak, this is where you want to begin!
You can’t go wrong with the New York! This is my choice steak that I give away as a gift and when I give meat away for our local auctions.
Like all the Wagyu, the flavor is hard to describe. It almost melts in your mouth. It is tender with an almost buttery flavor. It really is just amazing!
I cook these on my cast iron skillet in a little butter and no seasoning. I brown each side about 2 minutes, place the cast iron in my oven at 325 degrees for 10 minutes. Let rest and eat!
I recently got a Souvie and I follow the instructions for medium rare. I sear them after to seal them and make the meat look golden. This is how I cook all my steaks now. They are cooked perfectly! I have a tendency to overcook our steaks!
Our steaks are cut 1 to 1 1/4 inch thick. Each steak is individually frozen and vacuum sealed.