Different Quantities Available
Robust & Flavorful
Lone Mountain is proud to feature the much lauded Takamori A-5 Wagyu chuck eye steak from Yamaguchi Prefecture. This wonderful beef comes from one of the most storied and revered regions for beef production in Japan. Takamori “Drunken” Wagyu will not disappoint. Give this lesser known cut a chance!
We promise you will not be disappointed with the dining experience of this A5 Chuck Eye Wagyu steak. The Chuck Eye steak is adjacent to the more famous Ribeye steak and shares many attributes with the “King” of steaks. We love to utilize the reverse sear method with this beautifully marbled steak. Bring it up to temperature slowly and sear hot and fast at the end to get a nice crust. Enjoy the steak cooked to your preferred temperature (we recommend medium rare).
Thaw the prized Wagyu product 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. Take our timing specs with a grain of proverbial salt as you prepare your Takamori A-5 Wagyu chuck eye steak. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
One thing to keep in mind is that this amazing A5 beef has a LOT of marbling so no need for additional fat. Moreover, the luxe marbling gives it a lower smoking point than your traditional American beef. So, do not scorch your prized Wagyu steak and be mindful of too much heat. Be gentle.
Grill: Heat the grill to medium to medium high. Season the 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 Takamori A-5 Wagyu chuck 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 to rest for a few minutes. We dare you!
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 email@example.com 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.