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Our domestically-raised Wagyu cattle develop spectacular marbling, unsurpassed soft, buttery texture and intense beef flavor. And these individually-portioned boneless ribeye steaks make it easy to keep the decadent treasure that is Wagyu beef on hand for special occasion dinners.
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.
Because of the delicate nature of this highly-marbled meat, it is best not to use extremely high heat when searing or grilling, so we recommend cooking our Wagyu beef ribeye steaks rare to medium rare over a medium-high heat. Overcooking can melt the marbling and cause the meat to become tough and chewy, which would be a sad waste of this gorgeous beef.
