The fat in Wagyu cattle is chemically different (and better for you!) from fat in other kinds of cattle. The melting point of the fat is lower and thus, the beef needs to be prepared differently than most people are used to cooking beef. In our experience, the two most important rules to follow are to chill the beef before cooking and cook with a medium-low (+/-300 F) heat. Searing the beef is a very bad idea as it melts the fat too quickly and will rob the cut of its juiciness, which is one of the characteristics that makes this beef so very special.
To learn move about Wagyu beef, check out the Texas Wagyu Association’s page here.
The short answer is, “Yes”! However, because our beef is frozen and needs to be shipped overnight, it can be cost-prohibitive for some buyers. If you are interested in getting an estimate for beef shipped to you, go through the checkout process with the cuts you would like and request that you would like a shipping estimate in the “Additional Information” section of the checkout process. We will contact you shortly with more information.
If you are interested in seeing where your beef comes from, we are happy to show you our operation. Keep in mind that we are not available to give tours on the weekends as we are busy working farmers’ markets. Send us an email here or give us a call (325-456-7945) and we will be happy to pick a date and time for you to make a visit.
Winters Family Beef cattle are currently a cross of full blood, registered, parent verified 100% Wagyu bulls bred to our closed herd of Angus, Angus and Wagyu crossed and Angus crossed mother cows. Currently, Winters Family Beef produces beef that is 50 or 75% Wagyu using Japanese genetics. We look forward to bringing you 100% Wagyu beef in the next few years. Also, Winters Family Beef uses a free-choice feeding program whereby all of our beef cattle enjoy access to native forage 100% of the time, in large pastures and are free to graze or eat from feed bins at their preference. Japanese Wagyu cattle are generally confined to small spaces and are intensively fed throughout their entire lives so as to achieve levels of prime that are rarely seen in the USA.