1 package of two 4oz Steaks
Looking for a tender steak that cuts as smoothly as soft butter? Hungry for beef as pure as the driven snow? Lone Mountain Wagyu has the beef for you. Our cows are DNA certified and 100 percent pure Wagyu, ensuring superior taste and texture. Our products offer a taste both deeply rooted in the earth and delicious enough to have you floating on cloud 9—you’ll be hard pressed to find a better beef.
Wherever you may be—whether at home or in the mountains—bring the taste of Hokkaidō to your table with Hokkaido A5 Wagyu Hibachi steak from Lone Mountain. Cut from the strip-loin, our Hibachi steaks come in 4-ounce servings, but they’re perfectly flexible in portion options for everyone at the table.
Thaw your Hokkaido A5 Wagyu Hibachi steak as you see fit (see below under "Handling and Thawing" for deeper guidance).
We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So for the love of all things holy—such as your precious Hokkaido A5 Wagyu Hibachi steak—take our timing specs with a grain of proverbial salt.
One thing to keep in mind is that this amazing Wagyu Hibachi steak has a LOT of marbling, so there’s no need for additional fat. Moreover, its famously luxe marbling gives it a lower smoking point than your traditional American beef. Be mindful of too much heat when cooking your Hibachi steak.
Grill: Heat the grill to medium to medium high. Season your Hibachi steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple minutes. Take off the heat and let rest for a few minutes, if you can wait.
Stovetop: Heat a cast-iron skillet over medium high heat on the stove. Season your Wagyu Hibachi steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then turn down heat on skillet. Cook for a few more minutes, then remove steak and let it rest for a few minutes.
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email firstname.lastname@example.org with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.