Are you ready to indulge in the ultimate hamburger experience?
This is the place to begin. With our Kobe-style Wagyu ground beef, you get more beefy taste per square inch than with any other ground beef on the market.
OK, we can’t prove that, but it sure seems that way when you bite down on one of these burgers fresh off the grill.
It’s all in the breeding. Our domestically-raised Wagyu beef comes from the famous breed of steer used to produce the celebrated Kobe beef of Japan. Known for its high marbling, buttery texture and exquisite flavor, this is the most rarified beef on earth.
Your perception of the humble burger will be forever changed with our Wagyu ground beef.
Just the facts
- Humanely-raised
- From authentic Wagyu stock
- No antibiotics or hormones, ever
- No animal by-products
- Graded by third party auditor using Japanese BMS scoring system
- Blend is 75/25 ratio of lean to fat
- Ships in an uncooked state; frozen items may thaw in transit
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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.
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.
