Recipes

The Wagyu Picanha Roast is a popular cut that is rich in flavor and a great option for any holiday dinner. Preparation and cooking time: 3 hours Serves: 6-8  Directions: Start with a 3 - 4 lb. Booth Creek Wagyu Picanha Roast that is fully thawed and refrigerated (30 - 40° F starting temperature). Little, if any, trimming is needed. Don’t remove the fat cap, the fat cap will melt into the roast as it's cooking and enhance the Wagyu flavor. Season liberally with preferred Brisket or Prime Rib seasoning on the entire surface. Smoke with the fat cap on top at 225° F until internal temperature reaches 135° F (130 -140° F works too, depending on your doneness preference).Generally, takes around 2 hours, give or take 30 minutes. Remove from smoker and wrap in foil. Let rest for 30 minutes. Slice no more than 1/2” thick. For best results, slice against the grain. Serve and enjoy!

We asked our Wagyu experts to put their chili recipes to the test, resulting in the best Wagyu chili recipe! The Wagyu Chuck Wagon Chili was a favorite and is sure to #ElevateYourComfortFood! Ingredients: 1 lb of Booth Creek Wagyu Ground Beef 1 lb of Hot Breakfast Sausage 2 medium yellow onions 3 large fresh tomatoes 5 dried Guajillo peppers 5 dried Ancho peppers 1 - 4 oz can of Hatch Green Chiles 1 cup of beef broth 10 cloves of garlic 32 oz of tomato sauce 32 oz of Bush’s Campfire Chili Magic 1 tbsp of cumin Directions 1. First, you want to get all the seeds out of the Guajillo and Ancho peppers. Take the skin of the garlic, put them on a baking sheet, drizzle with olive oil, and roast the peppers and garlic at 350°F for 15 minutes. 2. While your peppers and garlic roast, you’ll want to brown your Wagyu Ground Beef. Once your Wagyu Ground Beef is browned take it out of the pan and add in your diced onions. Sauté them for a few minutes until slightly browned. 3. Once your peppers are roasted take them out of the oven, add your beef broth into a blender, put your peppers, garlic, and Hatch Green Chiles into the blender and blend until smooth. 4. In the pan with the onions, move onions to make a small hole in the middle of your pan and add your hot breakfast sausage into it. 5. Once your sausage is browned add your garlic, pepper paste, and Wagyu Ground Beef and give it a good mix then put it all into a crockpot. 6. Add 32 oz of tomato sauce. 7. Dice the 3 large tomatoes to your desired size and add to the crockpot. 8. Add your Bush’s Chili Magic, stir it well, and let it cook on low for 3 hours. 9. Optional - Add a small amount of brown sugar or Booth Creek Wagyu's Honey for a sweeter chili.  Enjoy!