Wagyu Thor's Hammer

Thor's Hammer is the whole hind shank, bone in, with the meat left on. It is a showpiece: dramatic on the table and one of the richest braising cuts there is.

How to cook it: season it heavily and smoke or roast it until it takes on color, then finish it covered in liquid (stock, beer or wine with aromatics) at low heat until the meat is falling off the bone, which takes several hours depending on size. The marrow bone renders into the meat as it cooks.

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.