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The fork-tender Fullblood Wagyu beef sits on top of a heaping pile of creamy mashed potatoes. Our Italian Guazzetto Fullblood Wagyu beef oxtail is slow-cooked in the oven with Chianti wine, sweet onions, carrots, celery, leeks, dried porcini mushrooms, smashed garlic, tomatoes, beef stock, and herbs. This delicious and savory dish is definitely worth the wait!
Don't be surprised if your mouth waters while you watch the herb butter slowly melt on the sliced Fullblood Wagyu top round roast. The tender Wagyu beef is marinated and pan seared before being finished in the oven. It's tastefully paired with crispy fried shallots, which are made with buttermilk and smoked paprika. This comfort dish is one of our go-to-favorites, especially around the holidays!
Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak Over Baby Arugula and Boursin Cheese Prep Time: 45 MinutesCook Time: 15 Minutes (Plus 4+ Hours to Marinate)Servings: 5-6Difficulty Level: 1(Levels: 1-5 with 5 being most difficult) Recipe provided by Chef Melanie Hammericksen INGREDIENTS 1 Double 8 Cattle Company
A popular Japanese dish, Shabu Shabu allows each person to choose the ingredients they want in the hot pot. The thinly sliced Miyazakigyu Wagyu beef cooks quickly in the broth. The flavors delight the palate, and the meal is more than just food, it's an experience!
