- Available in 1 and 5 pound packages
- Minimum of 3 one pound packages per order
- No minimum for five pound packages
- Ships frozen in individual vacuum sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
Expand for details
From the grill to the crockpot, our buttery, rich 100% Fullblood Wagyu Ground Beef will be your new best friend. It promises to make your burgers, Bolognese, meatballs, chili, lasagna, tacos, or anything else you choose to add it too absolutely incredible. Made from a blend of select cuts.
Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
For the most memorable burger ever, start with our 100% Fullblood Wagyu ground beef. It has just the right amount of fat, and more importantly, just the right kind of fat. Don’t add anything to this beef when forming the patties. And remember, you’ll want the burger to fit the bun, so form the patties out of 6–8 oz of beef. Pack them very lightly, just enough to form the patty and have it hold its shape. Since the burger will grow a little taller in the middle once it’s cooked, press a little dimple in the center. This will keep the top flat. Put some salt and pepper on one side.
On the grill, use medium high heat. Place the burgers on the grill salted side down, and then let them cook. Add some salt to the top side. You can turn the burger 180 degrees, but resist the urge to constantly flip or press down on the burger. After about 5 minutes flip the burger to cook the other side. A 180 degree rotation about half way through the 5 minutes is acceptable. By not handling the burger too much you allow the full flavor of the juices to baste the meat and enhance its flavor.
See below for more Recipes and Tips featuring our 100% Fullblood Wagyu Ground Beef