Recipes

Enjoy the rich flavor of Wagyu bacon, caramelized onions, melty Swiss cheese, and Wagyu burger patties in this Wagyu Patty Melt recipe. Simple and quick to make, this recipe is a must-try! INGREDIENTS: 1 sweet yellow onion (thinly sliced) 2 tbsp butter (divided) 1 tbsp apple cider vinegar 2 Wagyu Burger Patties (half a package) 1/4 tsp salt 1/4 tsp pepper 4 slices sandwich bread 4 slices Swiss cheese 4 slices of Wagyu Beef Bacon Mustard (optional) DIRECTIONS: In large skillet, cook bacon until crispy. Remove the bacon and place on paper towels to drain. Set aside. In large skillet, add 1 tbsp of butter and sliced onions over medium heat. Cook for 25 minutes, stirring occasionally. Add apple cider vinegar near end of cooking (about 5 minutes). Remove onions from skillet. Season Wagyu patties with salt and pepper. Cook in skillet for 3 minutes per side over medium-high heat. Remove patties when done and clean skillet. Add last tbsp of butter to the skillet and melt. Add all bread, coating one side with butter. Remove two pieces of bread to start building your sandwich. On each slice of bread remaining in the skillet, add a slice of Swiss cheese, a patty, half of the caramelized onions, and top with second slice of Swiss cheese and other slice of bread, butter side up. Cook sandwiches for 3-4 minutes each side over medium-low heat. Slice sandwiches in half and serve immediately.   Inspired by Simply Recipes

This Wagyu Nacho Burger recipe perfectly combines salty and buttery flavor with a satisfying crunch thrown into the mix. Everyone will be raving about these burgers at your next party. INGREDIENTS: For the Pico de Gallo: 1 cup red onion (diced) 1 cup Roma tomatoes (diced) 1 jalapeño (seeded and diced) 2 tbsp fresh cilantro (chopped) 1/2 lime (juiced) 1/8 tsp salt For the Burger: 1 package Wagyu Burger Patties 2 tbsp taco seasoning 6 ounces queso fresco (crumbled) 4 hamburger buns 1 ripe avocado (pitted and sliced) Tortilla chips (for topping) Pickled jalapenos (for topping) DIRECTIONS: Combine pico de gallo ingredients into a medium bowl. Cover with plastic wrap and store in fridge. Season burger patties with taco seasoning. Grill for 4-5 minutes per side over medium-high heat. Two minutes before burgers are done, add crumbled queso fresco. While burgers are grilling, lightly brush buns with oil and grill cut side down for 15 seconds. Serve burgers with slices of avocado and tortilla chips under the patty and pico de gallo and pickled jalapenos on top.   Inspired by Simply Recipes

Enjoy the rich flavors featured in these Korean Wagyu Beef Bowls. This quick and easy recipe is a tasty meal for any night! INGREDIENTS: 1 lb. Wagyu Ground Beef ¼ cup brown sugar (packed) ¼ cup reduced sodium soy sauce ½ tsp crushed red pepper flakes ¼ tsp ground ginger 1 tbsp vegetable oil 3 garlic cloves (minced) 2 green onions (thinly sliced) ¼ tsp sesame seeds DIRECTIONS: Mix brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger into a small bowl. Heat vegetable oil in a large skillet. Add garlic and cook, stirring constantly for 1 minute. Add Wagyu Ground Beef and cook until browned. Drain excess fat. Stir in soy sauce mixture and green onions. Simmer for 2 minutes. Serve immediately and enjoy!    Recipe Inspired by Damn Delicious

Wanting to impress everyone at your next party with your grill game? This Wagyu Rib Finger Skewers recipe will do the trick! The combination of spice, sweetness, and buttery goodness will leave everyone wanting more. INGREDIENTS: 1 package of Booth Creek Wagyu Rib Fingers Rib Rub of your choice Booth Creek Honey Gochujang Appetizer Skewers DIRECTIONS: Cut the rib fingers into two to four pieces depending on desired size. Rub with your favorite rib rub or just salt and pepper. After prepping the rib fingers, set your grill up for indirect cooking at 250° F. Once your grill is up to temperature, place the skewers onto the grill opposite of the coals and smoke for one and a half hours. After the rib fingers have smoked, remove from the grill and place onto two sheets of foil. Add in a couple tablespoons of honey and gochujang to a small bowl and brush onto the rib fingers. Then close the foil and place back onto the grill to continue cooking between 250° F and 275° F for another hour to hour and a half, or until tender. Pro Tip: You can test the meat using another skewer or meat thermometer to check tenderness. Once tender, remove the skewers from the grill, take out of the foil and place on a plate. These delicious rib fingers are ready to serve alongside your favorite side dishes or dipping sauces.

Elevate your barbecue game with this Beer Braised Hoisin Wagyu Rack Ribs recipe! Full of a variety of flavors and tenderness, this irresistibly delicious dish will leave everyone who experiences the flavor speechless. INGREDIENTS 2 slabs Booth Creek Wagyu Rack Ribs (cut in half) 10 to 12 garlic cloves (smashed) 1 inch piece ginger (peeled and sliced into ¼ inch slices) 12 oz good ale 3 tbsp rice wine vinegar 1 cup hoisin sauce 3 tbsp vegetable oil Salt and pepper DIRECTIONS: Season the ribs generously with salt and pepper. In a 300° F smoker, bring ribs to color, approximately 2 hours. While ribs cook, use heavy pot or Dutch oven and heat oil; sauté the garlic and ginger for about 3 minutes over medium heat. Add the beer and vinegar wine then stir. Add the ribs to the pot, cover and simmer for 1 1/2 hours in cooker at 300° F. Pour the hoisin sauce over the ribs and continue to cook uncovered for 30 minutes. Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve ribs with remaining pan sauce.   Inspired by Dave Lieberman recipe.

Sizzle up your weeknight with these Wagyu KC Strip End Cut Steak Fajitas! You will be sharing this recipe with all your friends once you try it.  INGREDIENTS: 1 Booth Creek Wagyu KC Strip End Cut Steak (cut into strips) ½ cup fresh lime juice ½ tbsp ground black pepper 1 tbsp fresh cilantro (chopped) 2 tbsp vegetable oil 1 large onion (cut into thin strips) 1 green bell pepper (julienned) 2 lemons (quartered) Salt and pepper to taste 6 flour tortillas (12 inch)  DIRECTIONS: Combine the lime juice, ground pepper, and cilantro into a shallow dish to create the marinade. Place steak strips into the marinade and refrigerate for 2 - 4 hours. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add steak strips and cook to your liking. Remove and set aside. Add remaining oil and onions into the skillet. Cook over medium-low heat until translucent. Stir green peppers and steak into the skillet. Squeeze the juice of 1 lemon over the top and stir. When green peppers are tender, remove the pan from heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.   Recipe from Allrecipes.