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D’Artagnan’s domestically-raised Wagyu cattle are of the same famous breed of steer used to produce the celebrated Kobe beef of Japan. Known for its high marbling, buttery texture and exquisite flavor, Wagyu is the be-all and end-all of beef.
Our Texas ranches offer low-stress environments where our Wagyu steer graze on grass and healthy grain and corn, complete with minerals. No antibiotics, hormones or animal by-products are ever used. Our ranchers emulate the strictly-followed Japanese system of diet rotation, developed over the centuries, which ensures the development of the characteristic marbled beef with delicate texture and superb flavor.
Our Wagyu Tenderloin is one of the most prized pieces of meat on the market. It’s perfect for hand-cutting melt-in-your-mouth medallions, tournedos, tenderloin steaks and “Chateaubriand” roasts.When cooking medallions, tournedos and steaks cut from the Wagyu beef tenderloin, we recommend that the meat be 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.