Links and Frequently Asked Questions
Important Links
Eat Wild
www.localharvest.org
Woolypigs.com/
Frequently Asked Questions
Q: What is the difference between Wagyu and Kobe beef?
A: The term Wagyu is the name of the breed of cattle which translates to mean Japanese cow. The term Kobe beef can only be applied to Wagyu cattle that are produced in the Kobe region of Japan. So rightfully Wagyu cattle produced outside of Kobe Japan
should always be termed Wagyu.
Q: What is the best method for cooking Wagyu?
A: Wagyu beef is versatile and can be cooked in a variety of ways. Our favorite way to enjoy Wagyu is by keeping it simple, cook it hot and fast. We lightly season our steaks and burgers with kosher salt and freshly ground pepper. Lightly wipe a cast iron skillet with canola or olive oil and heat the skillet until it smokes. Add your steaks or burgers and sear for approximately 3 minutes each side to achieve meat that is medium rare. This method of cooking enhances Wagyu's legendary buttery taste and velvety texture.
Q: How long will the beef last in my freezer?
A: Our beef will keep great for at least a year in your freezer as long as your freezer is functioning properly.
Q: How much is a quarter beef?
A: A quarter beef will be approximately 125 lbs. depending on the size of the animal.
Q: How do I get the beef?
A: Customers can pick up the product or we provide free local delivery within twenty miles. We also offer free delivery within 120 miles for a half of beef. We also ship via Fed-Ex.
