Wagyu & Beefmaster Beef FAQ
About Our Beef
What is Fullblood Wagyu?
Fullblood means 100% Japanese Wagyu genetics with no crossbreeding. Our herd is DNA verified and dual registered with both the American and Australian Wagyu Associations, so every animal traces back to its genetics. Most Wagyu sold in the United States is crossbred, often Wagyu bred to Angus. What we raise is not.
What is Wagyu Reserve?
Reserve is the top tier of our Wagyu program. Every carcass we process is graded by MIJ camera, which measures the intramuscular fat in the ribeye rather than estimating it by eye. Reserve is limited to carcasses measuring 40% or higher digital marbling percentage (DMp). Not every carcass makes it. The ones that have qualified measured from 47.9% up to 64.7%, with an AUSMEAT marble score of 9+, the ceiling of the Australian scale.
Why do you publish a marbling percentage instead of a grade like A5 or BMS?
Because the percentage is what our grading report actually contains. Our reports give a measured digital marbling percentage and an AUSMEAT marble score. They do not give a Japanese BMS number, and the published conversions between those scales disagree with each other. We would rather show you the number our camera measured than translate it into a grade from a different system.
What is Beefmaster beef?
Beefmaster is an American breed known for hardiness and beef quality. Our Beefmaster cattle produce well marbled, flavorful beef with a traditional beef profile. Wagyu for the occasion, Beefmaster for the week.
What is the difference between Wagyu and Beefmaster?
Wagyu is defined by heavy intramuscular marbling and a buttery texture, which is why portions are smaller and the cooking is gentler. Beefmaster is leaner with a fuller, more classic beef flavor and cooks like premium traditional beef. Both come from the same ranch and the same standards of care.
Ordering & Shipping
How is the beef packaged and shipped?
All our beef is vacuum sealed and frozen. We ship in insulated boxes with dry ice so your order arrives frozen. Shipping is calculated by weight and destination.
How long does shipping take?
Most orders ship within 2 to 3 business days and arrive within 1 to 2 days by expedited shipping, which is what keeps the box frozen in transit.
What if my beef arrives thawed?
If the beef still contains ice crystals or is still cold at 40°F or below, it is safe to refreeze or to cook right away. If it arrived warm, do not eat it. Contact us either way and we will make it right.
Can I pick up at the ranch instead?
Yes, and it is the easiest way to buy from us. Order online, choose Pickup at checkout, and your order is ready in about 24 hours at the ranch, 1341 South Pine Lake Road, Montgomery, Texas. Pickup runs throughout the week. You are also welcome to call if you would rather come and shop in person.
Storage & Thawing
How should I store my beef?
Keep it frozen at 0°F or below. The USDA notes that food stored constantly at 0°F stays safe indefinitely, and that freezer time limits are about quality rather than safety. For best eating quality, use steaks and roasts within 4 to 12 months and ground beef within 3 to 4 months.
What is the best way to thaw it?
The USDA lists three safe methods: in the refrigerator, in cold water, or in the microwave. The refrigerator is best, and takes 24 to 48 hours depending on the size of the cut. To thaw in cold water, keep the package sealed, submerge it, change the water every 30 minutes, and cook it as soon as it is thawed. Never thaw beef on the counter.
Can I refreeze beef after thawing it?
Yes, if it was thawed in the refrigerator. The USDA says food thawed in the refrigerator can be refrozen without cooking, though it may lose a little moisture and quality. Beef thawed in cold water or the microwave should be cooked before it goes back in the freezer.
How long does thawed beef keep in the fridge?
Steaks and roasts keep 3 to 5 days. Ground beef and fresh sausage keep 1 to 2 days.
For the full version, see our Beef Care Guide, with freezer temperatures, thawing times and doneness temps.
Cooking
How should I cook Wagyu compared to Beefmaster?
Wagyu renders fat quickly, so use slightly lower heat than you would for a lean steak, pull it earlier, and rest it. Medium rare to medium is where it eats best. Beefmaster handles higher heat and cooks like premium traditional beef. Bring either one closer to room temperature before it hits the pan, and rest it after.
What internal temperature should I cook to?
The USDA recommends 145°F with a 3 minute rest for whole cuts such as steaks and roasts, and 160°F for all ground beef and fresh sausage. Many people cook steaks to a lower temperature by preference. That is a personal choice, and the USDA numbers above are the safe minimums.
How much should I order per person?
Plan on 6 to 8 oz per person for steaks, 8 to 12 oz for bone in cuts, and 4 to 6 oz for Wagyu, which is richer and goes further. Ground beef is typically 4 to 6 oz per burger.
Cuts & Availability
What cuts do you offer?
Steaks, roasts, brisket, ribs, ground and patties, sausage, jerky, tallow, and a full range of offal and bones. Availability changes as each animal is processed, so the product pages show what is in stock right now.
Why does a cut sometimes disappear from the site?
Because we sell what we actually have. Each animal yields a limited number of each cut, so items come off the site when they sell out and return when the next animal is processed.
Why do the pack weights vary?
Every animal is different, so cuts are sold in weight ranges rather than fixed portions. The size options on each product page show the range you will receive.
Can I order custom cuts or bulk quantities?
Yes. Contact us for custom cutting instructions, bulk orders, or a whole or half animal.
Quality & Sourcing
Where is your beef raised?
Every animal we sell is finished here on our family ranch, DL Texas Ranch, in Montgomery, Texas, hand fed by us. No animal in our program goes to a feedlot, and we do not buy finished beef and put our name on it. Cattle are raised on pasture and finished on a grain program built for quality rather than speed.
Is your Wagyu verified?
Yes. We are part of the USDA Process Verified Authentic Wagyu program, which means our cattle are audited for genetics, traceability, and quality standards rather than simply marketed as Wagyu.
Do you use hormones or antibiotics?
Our cattle are raised with no added hormones and no unnecessary antibiotics.
Have more questions? Contact us, we are happy to help.