Recipes

Rich umami flavor, melted provolone, and caramelized onions on a perfectly toasted bun make for a Wagyu Philly Cheese Steak that is not easily forgotten. Try it with your favorite Booth Creek Wagyu Steak. Ingredients 12-14 oz Booth Creek Wagyu Steak (of your choice, we used Top Sirloin Steak), thinly sliced 3 tbsp Booth Creek Wagyu Tallow, (butter will work in a pinch) ½ tbsp salt ½ tbsp pepper 1 large yellow onion, diced 8 oz. provolone, sliced thinly  4 hoagie rolls 1 garlic clove, minced 1 tbsp mayonnaise  Directions 1. In a small bowl mix together 2 tablespoons Tallow and garlic, and spread onto hoagies. Warm a medium skillet or flat top griddle or medium-high heat. Toast hoagies on both sides until golden brown. Remove from heat and set aside.2. In the same pan (without wiping clean) add the remaining Tallow, heating over medium-high heat. Add diced onions, stirring occasionally until caramelized. Place on a small plate and set aside. 3. Heat the same pan to high heat without wiping clean. Add in thinly sliced steak strips, and season with salt and pepper. Sear on one side and flip, reduce heat, and continue to sauté until fully cooked (130°F for medium-rare). Stir in the caramelized onions.4. Divide cooked steak and onion into 4-even portions, topping each with 2-3 slices of cheese, and turn off heat. Cover the skillet and allow the cheese to melt. Spread a thin layer of mayonnaise on each hoagie and top with steak, onion, and cheese. Serve and enjoy!

This authentic Texas Style Wagyu Brisket is packed with smoky, beefy, umami flavor. A simple recipe that allows the elevated marbling to create a culinary masterpiece. Here are some tips and tricks to help your brisket come out just right. We use high-quality salt and pepper to let the power of marbling shine, however, you can use a seasoning of your choice as well. Wagyu has a higher fat-to-lean ratio than grocery store beef, so we cook it at a lower temperature to get perfect fork tenderness. Coating your brisket in tallow, partway through the cooking process, allows it to accelerate bark formation without drying out your brisket while also adding a flavor boost. We wrap our brisket using butcher paper, this allows your brisket to have airflow creating the perfect bark every time. Ingredients: 10 lbs Booth Creek Wagyu Whole Brisket 1 cup Booth Creek Wagyu Tallow ½ cup coarse sea salt ½ cup fresh ground black pepper 3 cups apple cider vinegar (in a spray bottle) 1 bag post oak pellets, for smoking  Directions:          Start by preheating your smoker to 225°F using post oak pellets. Season your brisket with salt and pepper. Place brisket in preheated smoker and allow to cook. After 3 hours, spritz every 20-30 minutes until it reaches an internal temperature of 175°F (meaning it has broken through its stall phase*) Remove brisket, coat in tallow, and wrap in butcher's wrap. Place back into the smoker and allow to cook until it reaches 202-205°F and is probe tender. Remove from the smoker and wrap in a towel. Place wrapped brisket into an ice chest or insulated box and rest for 2-4 hours. Once rested, slice against the grain at the flat end of the brisket until about halfway when you reach the point. Cut this portion opposite direction of the flat. Serve and enjoy! *Stall Phase - the period when smoking meat in which the item takes a longer amount of time to rise in temperature.

Take your Wagyu to the next level with this carne asada marinade! The zesty flavor adds freshness and vibrancy that will make you want more. Perfect for any get-together or for just a night at home, this dish will surely impress everyone that tastes it. Ingredients: 2 lbs Booth Creek Wagyu Flank Steak 2 limes, juiced 4 cloves garlic, minced ½ cup orange juice 1 cup fresh cilantro, chopped ½ tsp salt ¼ tsp pepper ¼ cup vegetable oil 1 jalapeno, seeded, and minced 2 tbsp white vinegar Directions: 1. In a gallon-sized resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Mix in a bag. 2. Put the entire Flank Steak into the resealable bag. Seal it tightly. Make sure all meat is covered by the marinade. Refrigerate for at least 2 hours, or overnight. 3. Heat an outdoor grill to high heat. 4. Remove the steak from the marinade and discard the excess marinade. Cook on the grill for 7 to 10 minutes per side or to desired temperature. 5. Slice thinly across the grain. Serve and enjoy! (Farnsworth, 2019)   Shop Flank Steak

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!