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D’Artagnan’s domestically-raised Kobe-style Wagyu beef comes from the famous breed of steer used to produce the celebrated Kobe beef of Japan that is known for its high marbling, buttery texture and exquisite flavor. Raised in Texas in a low-stress environment, our steer receive clean water and a grass and grain diet. No antibiotics, hormones or animal by-products are ever used. And, like their Japanese cousins, our Wagyu’s strictly followed diet rotation is the secret to the development of its characteristic marbling, delicate texture and superb flavor. To enjoy your Wagyu burgers at their best, we recommend cooking them quickly over moderately high heat to medium-rare using a cast iron skillet or grill. And for what we call The Ultimate Burger, top the patty with a slice of foie gras—and slather the bun with Black Truffle Butter. Or combine these two luxurious treats with a slice of our award-winning Medallion of Foie Gras with Black Truffles crowning your hot-off-the grill Wagyu burger.
Whether you opt for a package of two burgers, or are planning a large gathering and want the 16-burger pack, your perception of a burger will be forever changed with our Wagyu patties.
"Louis' Lunch, founded in New Haven, CT in 1895, may be the birthplace of the hamburger. It is still owned and operated by Louis' grandson and still makes burgers the way Louis did three generations ago. Here are three adaptations of Louis' classic burger. "
"We're elevating the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust."