Join the Wagyu Beef Appreciation Society with your first bite of our strip steak. Perfect for a special occasion meal or a weeknight treat, these steaks are individually cut for your convenience.
There are those among us who are passionate about beef. You’ll know them by their badge of honor, which is triangular in shape and looks suspiciously like a t-bone steak.
Wagyu beef is legendary in their circles for its incredible marbling and addictive flavor.
It comes from the Wagyu cattle, a breed from Japan that possesses unique characteristics. Cattlemen in Texas have cracked the code and now raise these cattle with Japanese protocols to ensure the highest quality beef.
When you taste our Wagyu beef, you may join the ranks of hardcore steak fans. We think you’ll be in good company.
The Wagyu cattle are an extraordinary breed, native to Japan, where they developed in isolation with a unique genetic propensity to high marbling. Feeding programs encourage the cattle to put on fat in all the right places, and the Japanese have evolved special regimens for their cattle.
At D’Artagnan, we work with ranchers who raise Wagyu cattle in Texas, where the cattleman is still king. East meets west with Texas ranching know-how and the influence of Japanese feeding techniques. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives.
The cattle begin on pasture land and are then introduced to a gradual feeding system, with seven different feed variations, which include grain and corn, free-choice minerals and fresh water. And, like their Japanese cousins, a strictly-followed diet rotation is the secret to the development of the characteristic marbling, delicate texture and superb flavor. No antibiotics, hormones or animal by-products are ever used. Raised until the age of 30-36 months, the cattle are fully monitored at every stage of their growth.
The resulting delicate and rich Wagyu beef is graded Prime 90% of the time; then it is graded using the Japanese Beef Marbling Standards (BMS) system, which scores the amount of marbling in the meat, ranking it from 1 to 12. Scores from 8 and up indicate levels of abundant marbling, and the top of the BMS scale (12) would mean that the fat marbling was extremely abundant. The Japanese further rank beef on overall quality from 1 to 5 (being excellent), which takes into account the marbling, yield, color and texture as well as fat quality.
For best results, we recommend cooking our Wagyu striploin steaks rare to medium rare over a medium high heat; overcooking can melt the marbling of this delicate meat and cause it to become tough and chewy.
Among chefs, D’Artagnan Wagyu beef is recognized for its high quality. We start with the best breed of cattle and work with conscientious ranchers to bring superior Wagyu beef to market. Centuries of breeding, decades of ranching experience, and our commitment to excellence all come together in this marbled, delicately-textured and richly-flavored beef.
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