The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Attention beef lovers! Take a tip from our professional chef clients, and try this meltingly tender Wagyu striploin, certainly one of the best and most popular cuts of Wagyu beef we offer.
D'Artagnan's domestically-raised Kobe-style Wagyu beef comes from the breed of steer used to produce the renowned Kobe beef of Japan—the gold standard for truly tender, flavorful beef. Our Wagyu stock is raised in Texas, in a low-stress environment where the cattle are free to graze on grass and to feed on minimally processed grain and corn. No antibiotics, hormones or animal by-products are ever used and the cattle receive only clean water. And, like that of their Japanese cousins, the strictly followed diet rotation ensures the development of the fat marbling and superb taste that is the hallmark of Wagyu beef. The cattle are raised to 30-36 months of age.
This whole muscle striploin is one of the best cuts and grades of Kobe-style Wagyu beef available and is perfect for making individual Wagyu steaks cut to your particular liking. Steak lovers will enjoy the meaty flavor of this incredibly tender and juicy beef. Wagyu steaks are generally best savored when cooked rare to medium rare. Because of the delicate nature of this highly marbled meat, it is best not to use extremely high heat when searing or grilling, as overcooking can melt the marbling and cause the meat to become tough and chewy.