Recipes

Elevate your Cinco de Mayo celebration or Taco Tuesday with Wagyu Bavette Street Tacos. Incorporating the Wagyu bavette into your street tacos creates the juicier, more tender steak bites, compared to typical USDA Prime Beef. Ingredients: Booth Creek Wagyu Bavette Steak 12 Corn Tortillas 1 small white onion 1 bunch of cilantro 2 limes Booth Creek Wagyu Tallow Salt Pepper Favorite taco sauce (optional) Directions 1. Season your Booth Creek Wagyu Bavette. The Bavette offers phenomenal flavoring that can be exemplified with salt and pepper. Your favorite taco seasoning can be added for a more traditional taco flavor. 2. Heat 1/4 tablespoon of tallow in a cast-iron skillet over medium-high heat. 3. Sear steak, flipping regularly until it reaches 135F for medium-rare or higher desired doneness. (Press on the edges of the steak to get a more even sear. 4. Remove Bavette from skillet and let steak rest for five minutes. After the Bavette has rested, slice steak into bite-sized strips, making sure to cut against the grain. 5. Toast tortillas, chop your onion and cilantro, and quarter limes. 6. Assemble street tacos, laying steak, onion, cilantro and your favorite taco sauce, if desired. Squeeze a lime over top, serve and enjoy!

These buttery, golden Wagyu steak bites are quick, flavorful, and perfect for a weeknight dinner or snack. With a garlicky, herb-infused butter sauce, this 4-serving recipe delivers melt-in-your-mouth Wagyu in every bite.

Turn your backyard into a Brazilian steakhouse with fire-kissed Wagyu cuts. This 4-serving recipe pairs beautifully marbled beef with fresh, herb-packed chimichurri, creating a smoky, tender, and unforgettable feast perfect for sharing.

Bring bold Korean BBQ flavors to your table with tender, thinly sliced Wagyu layered over steamed rice and crisp, vibrant vegetables. This customizable dish, serving 4, pairs rich caramelized beef with kimchi, sautéed greens, pickled veggies, and a savory-sweet sauce. Perfect for weeknight dinners that feel like a restaurant experience at home.

If you are looking for a real crowd pleaser, this recipe is for you! Cowboy butter has become a trendy topping in recent years, and we aren’t complaining. The rich, smoky flavor truly complements the buttery texture of Wagyu. Throwing on top of your favorite French fries rounds out this dish nicely, guests of all ages will be raving about this delicious dish for the foreseeable future. INGREDIENTS: 1 Wagyu Skirt Steak Your favorite frozen French fries Cowboy Butter 8 tbsp butter 1 tbsp garlic (minced) Half a lemon (juice & zest) 1 tsp smoked paprika ½ tsp Cayenne Pepper 1 tsp BCW Steak Seasoning 2 tsp red pepper flakes 1 tbsp Dijon mustard 1 tbsp chives 2 tbsp Parsley  DIRECTIONS: Melt butter with garlic in saucepan over medium heat. Add smoked paprika, cayenne pepper, red pepper flakes, and BCW Steak Seasoning to saucepan, stir until combined. Add Dijon mustard and continue to stir. Squeeze fresh lemon juice and grate zest of half a lemon into the saucepan and add chives and parsley. Remove from heat and set aside while you cook the Wagyu steak and French fries. Cut Wagyu Skirt Steak into three even pieces and season with BCW Steak Seasoning. Pan fry on medium-high heat until desired doneness. Slice pieces in half and then cut against the grain. Plate fries with Wagyu steak and top with a generous amount of Cowboy Butter. Your Cowboy Butter Wagyu Skirt Steak Frites are now ready to enjoy with your preferred beverage!

Burnt ends are a true barbecue delicacy, celebrated for their smoky, savory flavors, tender texture, and irresistible charred edges. They have become a beloved dish among barbecue enthusiasts and continue to captivate food lovers around the world. Ingredients: Booth Creek Wagyu Whole Brisket 1 cup BBQ Sauce 1/2 a cup of Brown Sugar  Directions: 1. Preheat your smoker to 225°F. 2. While smoker comes to temp, remove the Wagyu Brisket Point from the Flat and trim off excess fat. 3. Place in smoker and smoke Brisket Point until internal temperature reaches 175°F. 4. Remove Brisket Point from smoker, and place in aluminum foil pan. Cover with foil. Continue to smoke Wagyu Point until internal temperature reaches 206°F. 5. Remove from smoker and pan. Slice into one-inch cubes. 6. Toss cubs in BBQ Sauce until covered. Add brown sugar and toss again to coat. 7. Smoke cubes uncovered for 15-20 minutes. Toss again to re-coat in sauce/sugar mixture.  8. Smoke again for 15-20 minutes until candy like. Enjoy!