From Our Kitchen
Simple recipes that let the wagyu speak for itself. No fussy techniques — just the right method for each cut. Every recipe uses Prime Cuts Texas American Wagyu.
The gold standard for cooking a thick wagyu steak. Low oven to 115°F, then sear in a screaming hot cast iron for 60 seconds per side. Simple, foolproof, perfect.
Wagyu ground beef makes the best smash burger you've ever had. The high fat content creates an incredibly crispy crust while keeping the inside juicy.
Skirt steak is the traditional fajita cut for a reason — intense beefy flavor that stands up to peppers, onions, and lime. Wagyu skirt takes it to another level.
NY strip has a firm texture and bold flavor that responds beautifully to a simple pan sear. The fat cap renders down and bastes the meat as it cooks.
A 2.5 lb tomahawk is a showpiece. The bone acts as a heat conductor, cooking the meat more evenly. Reverse sear on the grill for the ultimate presentation.
Beef cheeks are the ultimate braise. Four hours of low-and-slow transforms this tough muscle into melt-in-your-mouth perfection. Rich, unctuous, unforgettable.
Roasted bone marrow is one of the simplest luxury dishes. Split bones, oven, salt, toast. The marrow melts into rich, buttery puddles you spread on crusty bread.
A T-bone on the grill is pure Texas. Two muscles — strip and tenderloin — separated by a bone that adds flavor and helps the meat cook evenly.
All recipes use cuts from our ranch in Luling, TX. 14 products, shipped nationwide.
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