Cooking soon?
Move the food to the refrigerator and let it thaw.
Your order has been packed frozen with dry ice and insulated
packaging to make sure it shows up exactly the way we want it.
When your order arrives
Bring your box inside as soon as you can and unpack it.
The porch did its job, but it’s not the final destination
Eating later?
Put them straight into the freezer.
Started to thaw?
Check the beef with a food thermometer. If it is still below 40°F, it is safe to refrigerate or refreeze.
Thaw it right.
For best results, thaw cuts in the refrigerator for 24–48 hours. Never use warm or hot water.
100% Satisfaction Guarantee
We want you to feel good about every Booth Creek order from the moment it lands at your door.
If something is wrong with your order, tell us. Damaged box, incorrect item, thawing concern, or anything that does not look the way it should - we want to know, and we will make it right.
Because our beef is perishable, we cannot accept returns or exchanges. But that does not mean you are left dealing with a bad experience. Reach out with your order number and photos of the box, packaging, and affected items so our team can review it quickly and take care of you.
We stand behind our beef, our shipping, and the people who order from us. If we miss the mark, we will make it right.
Contact Booth Creek Wagyu
Email: info@boothcreekwagyu.com
Website chat: Click “Talk to the Beef Guy” on boothcreekwagyu.com
Phone: 785-236-5883
FAQS
Check the temperature of the beef with a food thermometer. If it is still below 40°F, it is safe to refrigerate or refreeze.If the beef is 40°F or above, or if you’re not comfortable with how your order arrives, reach out to us. We want you to feel confident about every order you receive from us. If you have photos of the box, packaging, or product, we appreciate you sending them along as they can help us understand what happened, but they are not required for us to help you.
Contact Booth Creek Wagyu:
Email: info@boothcreekwagyu.com
Website chat: Click “Talk to the Beef Guy” on boothcreekwagyu.com
Phone: 785.236.5883
100% Satisfaction Guarantee
No.
Every shipment includes a packing slip listing the items in your order, but it does not include pricing information.
Whether you’re ordering for yourself or sending a gift, the recipient won’t see the purchase price.
For the best results, thaw your beef slowly in the refrigerator for 24–48 hours, depending on the size of the cut.
If you need to thaw it more quickly, leave the beef in its vacuum-sealed package and submerge it in cold water. Change the water every 30 minutes until the product is fully thawed.
Do not use warm or hot water. Higher water temperatures can begin to soften and render the intramuscular fat before the beef is cooked, which can affect the texture and eating experience. Slow thawing helps preserve the marbling and quality of the beef.
Avoid thawing beef on the countertop, as it can allow the outside of the meat to enter the food safety danger zone while the center remains frozen.
There are many great ways to cook a steak, but our two favorite methods are a cast iron skillet or a grill. Whether you prefer charcoal or propane is up to you. No matter which method you choose, we recommend using a meat thermometer and allowing your steak to rest before serving.
Cast Iron
- Preheat your cast iron skillet for 5–7 minutes until it’s very hot—just before it begins to smoke. A hot pan is the key to developing a great crust.
- Wagyu has plenty of intramuscular fat, so you don’t need to add oil before searing. If you choose to, use an oil with a high smoke point. Our Wagyu tallow is a great option.
- Sear the steak for 2–3 minutes per side.
- After the first flip, add a pat of butter along with garlic, thyme, and rosemary. Baste the steak until it reaches your desired doneness.
- For thicker steaks, sear both sides, then add the butter and herbs and transfer the skillet to a preheated oven to finish cooking.
Grill
For the best results, use a two-zone fire, with one side of the grill over direct heat and the other over indirect heat.
- Sear the steak over direct heat for 2–3 minutes per side.
- Move it to the cooler side of the grill and continue cooking until it reaches your desired internal temperature.
Resting Your Steak
Remove your steak from the heat 7–10°F before your target temperature. It will continue to cook as it rests.
Recommended Pull Temperatures
- Rare: Pull at 115–120°F | Finish at 120–125°F
- Medium Rare: Pull at 122–128°F | Finish at 130–135°F
- Medium: Pull at 132–138°F | Finish at 140–145°F
- Medium Well: Pull at 142–148°F | Finish at 150–155°F
- Well Done: Pull at 152–158°F | Finish at 160°F+
Let your steak rest for 10 minutes before slicing. This gives the juices time to redistribute for a more flavorful and tender bite.
We're here to help.
If you couldn't find the answer you were looking for, our team is just a phone call or message away. Whether you have questions about our beef, your order, or how to cook your next steak, we're always happy to help.
Contact Us
- Website Chat: Use the chat feature on our website to connect with The Beef Guy directly!
- Email: info@boothcreekwagyu.com
- Phone: Call or visit any of our retail locations below, or reach our main office at (785) 775-1145
Our Retail Locations
Booth Creek Wagyu - Overland Park
13412 Metcalf Ave
Overland Park, KS 66213
Phone: (913) 228-0585
Booth Creek Wagyu - Prairie Village
5328 W 95th St
Prairie Village, KS 66207
Phone: (913) 295-8811
Booth Creek Wagyu - Manhattan
519 McCall Rd, Suite 500
Manhattan, KS 66502
Phone: (785) 775-1144
Booth Creek Wagyu & Seafood Shop - Wichita
9747 E 21st St N, Suite 111
Wichita, KS 67206
Phone: (316) 425-8862
Booth Creek Wagyu - Southlake
1161 E Southlake Blvd, Suite 202
Southlake, TX 76092
Phone: (817) 415-2578
We appreciate the opportunity to serve you and look forward to helping you enjoy the best possible Booth Creek Wagyu experience.
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