Wagyu Stew Meat

Fullblood Wagyu cut into stew-size pieces, in 2 lb packs. The marbling melts into the braise and gives the sauce body and flavor.

How to cook it: pat it dry and brown it in small batches so it sears instead of steams. Add your liquid and aromatics, then braise, simmer, slow cook or pressure cook until fork-tender. Good for beef stew, chili, curry, stroganoff and beef tips.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.