Wagyu Recipes

Wagyu (Kobe) Meatloaf With Tomato Gravy

Combine:
3 slices of white bread, torn
¾ cup heavy cream
3 eggs beaten

Sauté In 3 Tblsp. Unsalted Butter:
1 ½ cups mined onion
1 Tblsp minced garlic
1 cup pureed Roma tomatoes
1/2 cup minced shallots
¼ cup minced celery

Add to Bread:
½ cup minced fresh parsley
2 Tblsp Worcestershire sauce
2 tsp black pepper
1 Tblsp sea salt

Fold In:
2 lb. C Free Farms ground Wagyu (Kobe) beef 80/20

Top With:
4 strips sliced bacon, cut into 16 strips

Serve With:
Tomato Gravy and Mashed Potatoes

  • Preheat oven to 375*. Prepare loaf pan.
  • Combine bread, heavy cream, and eggs in a large mixing bowl; soak 20 min. Then, lightly mash to paste consistency.
  • Sauté onion, tomato puree, celery, garlic, and shallots in butter over medium heat for about 5 min, cool 5 min.
  • Add parsley, Worcestershire sauce, sea salt, blk pepper, and the sauté tomato mixture to the bread mixture.
  • Fold in ground Wagyu beef. Spoon meatloaf into loaf pan.
  • Top with bacon strips; place half the bacon strips diagonally across the meatloaf and cross with remaining strips. Bake 1 hour and 15 min or until internal temp reaches 160*F. Remove from oven and let cool 20 min before serving.

Tomato Gravy

Sauté:
2 strips sliced bacon, diced
1 cup onion, diced
1 cup dry red wine-Cabernet Sauvignon

Add & Simmer:
1 2/3 cups Wagyu (Kobe) soup bones beef broth
1 1/2 cups Roma tomatoes, seeded, chopped
¼ cup ketchup
2 Tblsp yellow mustard-Frenches Classic Yellow
2 Tblsp brown sugar

Sauté bacon in a saucepan over medium heat until crisp. Add onion and sauté 3 min or until soft. Add red wine, scraping up brown bits with a wooden spoon.

Add remaining ingredients and bring to a boil. Simmer until gravy is reduced to 2 ½ cups, 20 min. Season with sea salt and blk pepper.

Serve meatloaf with gravy and mashed potatoes.

Balsamic Marinated Flank Steak

Prepare:
1 C Free Farms Wagyu (Kobe) Flank steak

Assemble:
1/3 cup finely chopped onion
1 minced garlic clove
2 Tblsp balsamic vinegar
3 Tsp olive oil
½ Tsp Blk pepper

Heat:
¼ sea salt

Serve
1 Tblsp balsamic vinegar

  • Prepare Wagyu flank steak by scoring both sides in crisscross pattern, cutting 1/8 inch deep. Place in shallow glass backing dish.
  • Assemble ingredients for marinate; onion, garlic, 2 Tblsp of balsamic vinegar, oil and blk pepper in small bowl. Pour over steak, turning to evenly coat both sides. Cover with clear cling food wrap and refrigerate at least 6 hrs.
  • Heat grill. Remove Wagyu flank steak from marinade; discard marinade. Sprinkle both sides of flank steak with sea salt. Grill, covered over medium heat until internal Temp reaches 140*F for medium rare, turning once.
  • Serve; place Wagyu flank steak on cutting platter and let stand 5 min. Cut diagonally into thin slices. Pour accumulated juices over slices and drizzle with 1 Tblsp of balsamic vinegar.

Five Minute Steaks

Prepare:
2 C Free Farms Wagyu (Kobe) Ribeye steaks

1 Tsp soy sauce

2 Tsp olive oil

Assemble: For the Sauce
2 Tblsp unsalted butter
2 Tblsp shallots, finely minced
1/2 cup Wagyu (Kobe) soup bones beef broth
1 Tblsp Dijon mustard

1 Tblsp chopped fresh parsley

1 Tsp Worcestershire sauce

1/2 Tsp fresh lemon juice

1/2 Tsp of each salt and pepper

Heat:
2 Tblsp unsalted butter

2 Tsp olive oil

  • Prepare C Free Farms Ribeye Steaks by first trimming off the excess fat. Next, cut the meat into four equal pieces, then pound each one to an even 1/4 inch thickness( don't forget to place meat between plastic to pound). The steaks will spread into large, irregular shapes. Rub the steaks with soy sauce and oil, then store well wrapped in the refrigerator.
  • Assemble ingredients for the sauce (whisk together the beef stock and mustard); set aside.
  • Heat a large saute pan over high heat; add butter and oil, swirling to coat pan. Add steaks and saute in batches; 4 pcs of steak over high heat for 1 minute. Turn and saute second side for 40 seconds- transfer to a warm platter. With the pan over high heat, prepare the sauce by adding butter and shallots; saute for 30 seconds. Deglaze with the beef stock mixture, then stir in parsley, Worcestershire & lemon juice; season with salt and pepper. Return steaks and any juices to the pan just to coat in sauce turning to coat, then serve immediately. 
  • Serve; with mashed potatoes or rice with a side of broccoli.