A special thank you goes out to Snake River Farms for sponsoring this post and for sending my family American Wagyu Beef Products to review. Opinions expressed are that of my own.
I love a good steak, but what I don’t like is taking the gamble of picking the wrong cut. I am pretty particular about the type of beef I eat and if it isn’t a Filet Mignon, well I am pretty skeptical.
Honestly, we really don’t cook steak at home and I typically only get it when we go out to dinner. Of course that has been a bit rare lately and unless it is a date night, I would prefer to eat at home.
When Snake River Farms reached out to me to review their product, I was excited to try American Wagyu Beef.
I was also intrigued to learn more about this company and its origins. Plus, I wanted to see if these cuts of beef from the Double R Ranch measured up to a restaurant prepared steak.
So let me first tell you a little bit about the company. It all began over 30 years ago when the founder, Bob Rebholtz, visited Japan and experienced the quality of Wagyu cattle. Soon after, Rebholtz and his team began crossing Japanese Wagyu with high quality breeds of cow to create a first herd of American Wagyu cattle.
First off let me just say that I was impressed with the method with which this product arrived. It came in a black box and inside it was insulated. It was also on dry ice, and enclosed frozen in an insulated holiday themed tote bag.
I immediately transferred my Snake River Farms beef into my freezer until I was ready to prepare the product.
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The first item we tried was the hamburger meat. The day before, I pulled it out of the freezer and allowed it to defrost in the fridge. I wasn’t in the mood to make burgers, so I decided to fry it up for marinara.
Snake River Farms Ground Hamburger meat has a great texture and was a perfect addition to my red sauce, it even worked well in a meatloaf recipe.
Next up was the Snake River Farms Steaks. I simply defrosted them in the fridge and my husband took them out to grill. FYI, there is no need to add salt or spices to these cuts, they taste amazing.
The cuts included New York Strip, Top Sirloin, and Filet Mignon. They had a pretty color and the meat was thick and tender. The Filet Mignon was amazing and fell apart. I can honestly say that if someone asked me what I would like for Holiday Gifts, I would say American Wagyu Steaks.
The last cut we have to prepare is the Tri Tip, and I am looking forward to slow roasting it in the oven. Apparently it falls between a roast and steak and if it taste anything like the other cuts, we will be in for a treat.
To learn more about American Wagyu Beef, visit Snake River Farms.
Carlee @ FLL