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[double8cattle]

Ancho Chile & Orange Marinated Wagyu Beef Rib Lifter

Prep Time: 1 Hour (Plus 24 hours to marinade)

Cook Time: 40 Minutes

Servings: 4

Difficulty Level: 2  (Levels: 1-5 with 5 being most difficult)

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Beef Rib Lifter (trimmed, leaving 1/4 inch fat cap)

12 OZ Lager or Mexican Beer of Choice

1/4 CUP Grapeseed Oil

8 Garlic Cloves (peeled)

1 Small Sweet Onion (diced)

1/2 CUP Fresh Cilantro Leaves (divided)

4 TBSP Ancho Chile Powder

1 Large Navel Orange (zested and juiced)

1 BUNCH Green Onions (divided)

3 TBSP Dark Brown Sugar (packed)

3 TSP Kosher Salt

2 TSP Freshly Ground Black Pepper

Grilled Corn Salad

6 EARS Corn (peeled and grilled)

2 Poblano Peppers (grilled and small diced)

1 Jalapeño Pepper (grilled and small diced)

1 Red Bell Pepper (grilled and small diced)

1 Yellow Onion (grilled and small diced)

1 Red Onion (grilled and small diced)

1 PT Cherry Tomatoes (lightly grilled and left whole)

1 Avocado (cut into bite-size pieces)

1/2 CUP Cilantro (chopped)

2 TBSP Lime Juice

3 TBSP Olive Oil

2 TSP Kosher Salt

1 TSP Freshly Ground Black Pepper

Tools

Blender or Food Processor

BBQ or Gas Grill

PREPARING THE MARINADE

Combine the lager/Mexican beer, grapeseed oil, peeled garlic cloves, diced sweet onion, 3 tablespoons of cilantro leaves, ancho chile powder, orange juice, 1/2 bunch of green onions (set aside the other half), packed brown sugar, kosher salt, and freshly ground black pepper in blender.

Blend mixture until smooth. This is your marinade.

Transfer the marinade to a large, shallow baking dish.

Trim the Fullblood Wagyu beef rib lifter, leaving a 1/4 inch fat cap remaining.

Add the rib lifter to the shallow baking dish with the marinade. Turn the meat in the marinade to coat evenly.

Cover the dish tightly with plastic wrap, and refrigerate overnight (while occasionally turning and coating the meat).

PREPARING THE GRILLED CORN SALAD

Heat your grill to medium. Peel your ears of corn.

Grill the corn cobs for 7 minutes per side until caramelized. Then, let them cool, and cut the corn off the cob. Place the corn in a large bowl.

Grill the peppers (poblano, jalapeno, red bell) and onions (yellow, red) until lightly caramelized and soft. Let cool, dice, and add them to the corn bowl.

Grill the cherry tomatoes until blistered but still holding their shape, and add them to the corn bowl.

Peel and seed the avocado. Cut it into bite size pieces, and add it to the corn bowl.

Lastly, add the chopped cilantro, lime juice, olive oil, kosher salt, and freshly ground black pepper to the bowl.

Mix all ingredients together to make your grilled corn salad.

FINAL STEPS

Grill the Fullblood Wagyu beef rib lifter to desired doneness (15-16 minutes per side for medium-rare/130°F).

Tip: Finish cooking the rib lifter in the oven, if necessary, if the outside is getting too charred. Or, turn the grill to low and close the lid to finish cooking.

Transfer the Fullblood Wagyu beef rib lifter to a carving board. Let the grilled meat rest for 15 minutes. Then, cut the beef into 1/4 inch slices on a biased cut.

Serve the sliced Fullblood Wagyu beef rib lifter warm over the grilled corn salad on a large platter, and enjoy!

[double8cattle]

Polish Krokiety With Wagyu Beef

INGREDIENTS

1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

3 TBSP Olive Oil (divided)

1 CUP Mushrooms (minced)

1 Large Carrot (grated)

1/2 CUP Sauerkraut

1 Shallot (minced)

1 TBSP Parsley (minced)

1 CUP Gruyere Cheese (grated)

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

4 Eggs

4 CUP Fine Bread Crumbs

1 TBSP Cold Water

Crepe Batter

10 OZ Milk

3 Eggs

4 OZ All Purpose Flour

1 OZ Butter (melted)

1/2 TSP Kosher Salt

PREPARING THE FILLING

Start by making the filling for the krokiety.

Heat a large skillet on medium-high heat, and place the Fullblood Wagyu ground beef in the pan with 2 tablespoons of olive oil.

Cook the beef until it’s completely browned and cooked all the way though.

Drain off the excess fat, remove the meat from the pan, and set aside.

Add 1 tablespoon of olive oil to the pan. Then, add the minced shallots, grated carrots, and minced mushrooms.

Cook for 3-4 minutes or until all the liquid has evaporated.

Add the sauerkraut, cooked Fullblood Wagyu beef, and minced parsley to the pan.

Season with kosher salt and freshly ground black pepper. This is your cooked Wagyu beef filling mixture.

Remove the mixture from the heat/stove, and place the ingredients on a tray.

Place the tray in the refrigerator, and allow everything to cool.

PREPARING THE CREPES

To make the crepe batter, place the eggs, all purpose flour, butter, milk and kosher salt in a blender.

Turn on high, and blend for 1 minute until everything has been incorporated.

Put the batter in a container, and place it in the refrigerator for 15 minutes to let the air bubbles settle.

Using a non stick skillet, begin making the crepes by placing the pan over medium heat.

Spray the pan with non-stick spray or add 1 teaspoon of clarified butter to the pan.

Add 2 ounces of the crepe batter to the pan. Do not stir.

When the batter is browned on the edges and is no longer runny, flip the crepe and cook the other side for 10 seconds.

Remove the cooked crepes from the pan, and place them on a tray. Allow them to cool to room temperature.

FINAL STEPS

With the crepes laid out flat, spoon 2 tablespoons of the cooked Fullblood Wagyu beef mixture to the center of the crepe.

Top with some shredded gruyere cheese.

Fold the left and right sides of the crepe in towards the center. Then, roll bottom to top (they should resemble an egg roll) to make your krokiety.

Whisk the 4 eggs with 1 tablespoon of cold water to make an egg wash.

Gently dip the krokiety into the egg wash and then into the bread crumbs.

Deep or shallow fry the krokiety at 350°F for 2-3 minutes or until golden brown.

Season with kosher salt and serve with a mushroom veal demi or red beet soup. Enjoy!

[double8cattle]

Fullblood Wagyu Bavette Steak Roulade

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak 1/2 CUP Parsley (minced) 4 Sprigs Thyme (minced) 2 Shallots (minced) 6 Garlic Cloves (minced) 1/2 CUP Roasted Red Peppers (diced) 1/2 CUP Kalamata Olives (pits removed and chopped) 1/2 CUP Feta Cheese 6-9 Slices Prosciutto 1 TBSP Olive Oil Kosher Salt (to season) Freshly Ground Black Pepper (to season)

Tools:

Butchers Twine

PREPARING THE SHALLOTS AND GARLIC MIXTURE

Begin by mincing the shallots and garlic. Place the shallots and garlic in a skillet over medium heat with 1 tablespoon of olive oil, and begin sweating them.

Mince the thyme, and add to the shallots and garlic mixture. Cook for additional minute.

Dice the roasted red peppers, and chop the Kalamata olives.

Remove the shallots and onion mixture from the stove/heat. Stir in the roasted red peppers and olives.

Mince the parsley, and add it to the shallots and garlic mixture. Stir all ingredients to combine.

Flatten the mixture out on a tray, and place it in the refrigerator to cool.

PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK ROULADE

While the mixture is cooling, trim off any excess fat and sinew off the Fullblood Wagyu bavette steak.

Preheat the oven to 450°F.

Butterfly the bavette steak with the grain, and open it up so you have a rectangle.

Lay the meat flat on a cutting board. Season with kosher salt and freshly ground black pepper.

Then, lay down a layer of prosciutto slices on top of the bavette steak.

Spread a thin layer of the prepared shallots and garlic mixture on top of the prosciutto.

Top with feta cheese.

Roll the bavette steak jelly roll style.

Secure the filled and rolled Fullblood Wagyu bavette steak by tying it together with butchers twine.

Season the outside of the steak with kosher salt and freshly ground black pepper.

FINAL STEPS

Place the Fullblood Wagyu bavette steak roulade on a roasting rack, and put it in a preheated oven at 450°F.

Cook for 15 minutes.

After 15 minutes, reduce the oven temperature to 300°F.

Cook for an additional 35-45 minutes or until the meat has reached an internal temperature of 120°F.

Let the Fullblood Wagyu bavette steak roulade rest at room temperature for 10 minutes.

Remove the butchers twine.

Slice, serve, and enjoy!

[double8cattle]

Wagyu Schnitzel With Herb Spaetzle

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast

1 CUP All Purpose Flour

2 Eggs (whipped)

2 CUP Plain Breadcrumbs

1/2 CUP Canola Oil

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

Sea Salt (to season)

Fresh Lemon

Spaetzle

3/4 CUP All Purpose Flour

2 Eggs (beaten)

3 OZ Milk

1 TSP Chives (minced)

1 TSP Parsley (minced)

PINCH Nutmeg

3 TBSP Butter

Kosher Salt (to season)

Freshly Ground Black Pepper (to season)

PREPARING THE SPAETZLE

Begin by bringing a large pot of water to a boil.

Make the spaetzle batter by mixing together the flour, egg, milk, chives, parsley, and nutmeg in a bowl.

Place a colander over the boiling water, and push the batter through the holes with a spatula.

Let the batter cook for 2 minutes.

Strain and rinse under cold water until completely chilled.

When ready to heat the spaetzle, place a large skillet on high heat.

Place 3 tablespoons of butter and the spaetzel in the skillet.

Season the spaetzle with kosher salt and freshly ground pepper, and cook for 2-3 minutes stirring occasionally.

When the spaetzle is browned and hot, it is ready to serve.

PREPARING THE FULLBLOOD WAGYU SCHNITZEL

Begin by trimming off any excess fat off the Fullblood Wagyu bottom round roast.

Slice the roast into 1/4 thick slices against the grain.

Place the slices in between two pieces of plastic film. Using a meat mallet, pound the beef until 1/8 inch thickness.

Make a breading station by placing the flour in one bowl, the whipped eggs in another, and the breadcrumbs in the next.

Season the Fullblood Wagyu beef with kosher salt and freshly ground black pepper.

Place the beef in the flour, and then shake off any excess flour. Continue the process by dipping the beef in the whipped eggs. Then, place the beef in the breadcrumbs, completely coating each slice.

FINAL STEPS

Heat a large skillet on medium heat with the 1/2 cup of canola oil.

When the oil has reached 325°F, gently place the breaded beef in the oil/skillet.

Cook 2 minutes on each side or until golden brown. Season with sea salt.

Serve with warm spaetzle and a fresh lemon.

Enjoy!

[double8cattle]

Hungarian Goulash With Wagyu Bottom Round Roast

INGREDIENTS

1 Package Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs

1 Red Bell Pepper (cut into 1 inch x 1 inch pieces)

1 Yellow Bell Pepper (cut into 1 inch x 1 inch pieces)

1 Poblano Pepper (cut into 1 inch x 1 inch pieces)

12 Cremini Mushrooms

1 Red Onion (cut into 1 inch x 1 inch pieces)

1 Small Zucchini (cut into 1 inch x 1 inch pieces)

Marinade

1/3 CUP Red Wine Vinegar

2 TBSP Fresh Rosemary (minced)

1/2 CUP Coconut Aminos

2 TBSP Extra Virgin Olive Oil

1 TBSP Oregano

2 TSP Garlic (diced)

1 TSP Kosher Salt

1 TSP Freshly Ground Black Pepper

PREPARING THE FULLBLOOD WAGYU BEEF KABOBS

Note: If using bamboo skewers, soak them in water overnight so they don’t burn on the grill.

Mix the marinade ingredients (red wine vinegar, fresh rosemary, coconut aminos, olive oil, oregano, garlic, kosher salt, and freshly ground black pepper) in a bowl.

Then, pour the ingredients into a Ziploc bag. This is your marinade.

Cut the peppers, mushrooms, onions, and zucchini. Add them to the Ziploc bag.

Next, add the already pre-cut Fullblood Wagyu beef for kabobs to the Ziploc bag.

Place the Ziploc bag in the fridge.

Let the Fullblood Wagyu beef and other ingredients marinade in the fridge for at least 4 hours (up to 12 hours) for best results.

Preheat the grill to medium-high.

Brush the grill grates with oil.

Remove the beef, vegetables, and mushrooms from the marinade. Save the extra/leftover marinade for basting.

Thread the Fullblood Wagyu beef, peppers, and mushrooms onto your skewer, alternating between the ingredients.

Do not pack them on too tightly. This will allow your kabobs to cook evenly.

Grill the kabobs directly over the heat for 5 to 10 minutes, turning occasionally and basting with leftover marinade.

FINAL STEPS

Remove the Fullblood Wagyu beef kabobs from the grill.

Preheat your oven to 375°F.

Put the grilled kabobs on a cookie sheet, and finish cooking them in the oven until the vegetables are fully cooked (usually takes about 10 minutes).

Boil any of the remaining marinade, and pour over the finished kabobs.

Serve, and enjoy!

[double8cattle]

Kenyan Wagyu Beef Samosas

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

2 TBSP Grapeseed Oil

3 TSP Garlic (chopped)

3 TSP Ginger Root (chopped)

1 Green Jalapeño (minced)

1 Red Jalapeño (optional ingredient) (minced)

1 CUP Frozen Green Peas

1 CUP Yellow Potatoes (small diced)

1 TBSP Ground Coriander

2 TSP Kosher Salt

1 Medium Yellow Onion (small diced)

1 Bunch of Cilantro Leaves (chopped)

2 TBSP Lemon Juice

Pastry Dough

3 CUP All Purpose Flour

9 OZ Cold Water

1 TBSP Grapeseed Oil

1 TSP Kosher Salt

FRYING

4 CUP Grapeseed Oil

PREPARING THE FILLING

Heat grapeseed oil in a pan, and add the Fullblood Wagyu ground beef.

Use a wooden spoon to break it apart, and let the beef cook until it has browned.

Add the diced onion, and cook until translucent.

Add the diced potatoes, chopped garlic, chopped ginger root, minced jalapeños, ground coriander, and 2 teaspoons of kosher salt.

Stir, and cook for 5 minutes.

Turn off the heat, and add the chopped cilantro, frozen peas, and lemon juice.

Let it cool, and set aside. This is your Fullblood Wagyu beef filling.

PREPARING THE PASTRY DOUGH

In a bowl, combine the all purpose flour, kosher salt, grapeseed oil, and cold water.

Knead for 6 minutes.

Brush the surface of the dough with oil. Then, cover it with plastic wrap.

Let the dough rest for 30 minutes.

Roll the dough out into a 10-inch-long log, and cut into ten equal pieces.

On a well floured surface, roll out each piece of dough into an 8 inch (diameter) circle.

Working with one circle at a time, cut the circle into quarters (resulting in four triangular shapes).

With the rounded side of the triangle closest to you, fold the left angle in to start to form a cone.

Spread a little bit of water on that fold. Then, fold the right corner over to form the cone.

PREPARING THE KENYAN SAMOSAS

Fill each cone with 3 tablespoons of the Fullblood Wagyu beef filling.

Fold the top of the dough over the filling, and seal it with a little water, resulting in a filled triangle.

As you fill the samosas, place them on a cookie sheet that is lined with parchment paper.

Note: The samosas can be refrigerated up to one day or frozen for up to a year before frying/cooking.

FINAL STEPS

Heat 4 cups of grapeseed oil to 360°F in a Dutch oven, heavy-bottom pan, or deep fryer.

Fry 4 samosas at a time for 3-4 minutes or until golden brown (turning them over as they brown).

Drain the fried samosas onto paper towels.

Serve the Kenyan Fullblood Wagyu beef samosas warm with lime wedges, and enjoy!

[double8cattle]

Thai Nam Tok (Waterfall Wagyu Beef) Salad

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak

1 TBSP Freshly Ground Black Pepper

½ CUP Thin Soy Sauce

3 TBSP Fish Sauce (to taste)

2 TBSP Palm Sugar (grated)

1 TBSP Dry Chili Flakes

5 TBSP Lime Juice (to taste)

7 Small Shallots (peeled and sliced thin)

½ CUP Green Garlic Chives (minced fine)

HANDFUL Cilantro Leaves

HANDFUL Mint Leaves

Khao Khua

½ CUP Sticky Rice or Jasmine Rice (roasted)

PREPARING THE FULLBLOOD WAGYU BEEF

Take the Fulllblood Wagyu flat iron steak, and marinate it in the freshly ground black pepper and soy sauce for 1 hour.

Grill the flat iron steak on high heat for around 6 minutes on each side (depending on how thick the cut of meat is). Grill until the steak is a medium-rare or medium finish.

Once the Fulllblood Wagyu flat iron steak is finished cooking, let it rest for 10 minutes.

Going against the grain, slice the steak into thin, bite-size strips.

PREPARING THE KHAO KHUA

Add the ½ cup of sticky rice (or jasmine rice) to a hot pan.

Dry roast the rice slowly, stirring continuously. After about 10 minutes, the rice should start caramelizing.

Keep roasting the rice for 15 minutes or until the rice is golden in color. Then, remove it from the heat, and let it cool.

Grind the roasted rice into a coarse powder using a mortar and pestle. This is your khao khua.

Use the khao khua (see instructions below) immediately on your salad for the best flavor.

PREPARING THE NAM TOK SALAD

In a mixing bowl, add the grilled strips of steak, 2 tablespoons of khao khua, fish sauce, palm sugar, dry chili flakes, lime juice, peeled and sliced shallots, minced green garlic chives, cilantro, and mint leaves.

Mix all the ingredients fully, and do a taste test. The salad should be sour, salty, and spicy to taste.

Add more lime juice or fish sauce as needed.

FINAL STEPS

Plate the salad, and enjoy!

[double8cattle]

Tourtiere Canadian Wagyu Meat Pie

INGREDIENTS

2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

2 TBSP Grapeseed Oil

1 Yellow Onion (small diced)

3 Garlic Cloves (minced)

1 LB Ground Pork

1 CUP Yukon Gold Potatoes (medium diced)

1 1/2 TSP Cinnamon

1 1/2 TSP Oregano

1 1/2 TSP Mustard Powder

1/2 TSP All Spice

1/2 TSP Cloves

1 TSP Dried Thyme

1 TSP Dried Sage

2 TSP Coarse Salt

1/2 CUP Beef Stock

3 TBSP Flour

Egg Wash (1 Egg and 1 TSP Cold Water)

Pie Dough

1 1/2 CUP All Purpose Flour

1/4 TSP Salt

3/4 CUP Cold Butter (cut into small pieces)

1 Egg

2 TBSP Ice Water

PREPARING THE PIE FILLING

Preheat the oven to 375 ̊F.

Coat the Yukon gold potatoes with grapeseed oil, and place them in the oven.

Roast the potatoes until soft, and then mash them.

Heat a large skillet with some grapeseed oil.

Once hot, add the onions, and sauté until translucent.

Add the Fullblood Wagyu ground beef and the ground pork. Brown the meat while breaking it up into small pieces.

Add the minced garlic and mashed Yukon gold potatoes to the skillet.

Add the spices (mustard powder, cloves, all spice, thyme, sage, cinnamon, oregano, salt).

In a small bowl, whisk the beef stock and 3 tablespoons of flour until smooth. Pour the mixture into the skillet.

Cook everything until the broth has thickened.

Cool the pie filling for 1 hour or overnight.

PREPARING THE PIE DOUGH

Mix together the all purpose flour and salt.

By hand, cut or rub the small pieces of cold butter into the flour and salt mixture. Continue until a “mealy” consistency is achieved.

Blend together the egg and ice water. Then, slowly add to the other ingredients.

Stop mixing as soon as the dough forms.

Split the dough into two equal portions. Wrap each portion of dough in plastic wrap.

Let the dough rest in the refrigerator for at least 1 hour before use (you can also let it cool overnight).

FINAL STEPS

Using the pie dough, roll out the bottom crust. Place it in a 9-inch pie plate .

Fill the crust with the meat filling, and top with remaining pie crust.

Seal the two crusts together, tucking the top crust under the bottom crust and pinching to create a decorative edge.

Brush the top crust with the egg wash.

Bake at 375 ̊F for 45 to 50 minutes or until the pie crust is golden brown in color.

Serve warm, and enjoy!

[double8cattle]

Chinese Potstickers With Wagyu Beef

INGREDIENTS

1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef

36 Gyoza Wrappers

4 Napa Cabbage Leaves (shaved)

1 Carrot (grated)

1 Shallot (minced)

2 TBSP Ginger Root (minced)

4 Garlic Cloves (minced)

1 TSP Sesame Oil

2 TBSP Soy Sauce

2 Green Onions (sliced)

2 TBSP Vegetable Oil

1/2 CUP Water

Sesame Seeds (to season)

Green Onions (to season)

Hoisin Sauce (optional side)

PREPARING THE POTSTICKERS

Mince the shallot, ginger root, and garlic cloves.

Place them in a bowl with the Fullblood Wagyu ground beef.

Shave the cabbage, and slice the green onions. Add them to the bowl.

Grate the carrots, and add them to the bowl as well.

Add the sesame oil and soy sauce. Mix everything together until fully incorporated.

Spoon a tablespoon of the mixture in the center of a gyoza wrapper.

Wet half of the wrappers edge with water, and fold over. Press to create a seal, and remove any air.

Fold the edges to form the classic potsticker shape.

Place a large skillet over medium heat with 2 tablespoons of vegetable oil.

In the skillet, brown the potstickers on one side, and then flip them over.

Add 1/2 cup of water to the pan, and cover to steam.

Cook the potstickers for 4 minutes or until all water has evaporated.

FINAL STEPS

Remove the potstickers from the skillet.

Season them with sesame seeds and chopped green onions.

Serve with soy or hoisin sauce, and enjoy!

[double8cattle]

Wagyu Shank Boeuf Bourguignon

INGREDIENTS

4 Double 8 Cattle Company Fullblood Wagyu Shanks

8 OZ Thick, Uncured Bacon (cut into 1/2 inch lardons)

1 Yellow Onion (medium diced)

3 Carrots (peeled and large diced)

3 Celery Stalks (medium diced)

4 Garlic Cloves (minced)

4 TBSP Tomato Paste

12 OZ Medium-Bodied Red Wine (Chef used Chianti)

4 CUP Beef Stock

1 1/2 TBSP Kosher Salt

2 TSP Freshly Ground Black Pepper

3 TBSP Butter (softened)

3 TBSP Flour

15 Pearl Onions (peeled)

12 Crimini Mushrooms (cut into 1/2 inch pieces)

Grapeseed Oil

Bouquet Garni  (a bundle of herbs tied with twine)

4 SPRIGS Fresh Parsley

6 SPRIGS Fresh Thyme

3 Bay Leaves

PREPARING THE BEEF BOURGUIGNON

Preheat the oven to 325°F.

Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later use.

In a large Dutch oven, cook the bacon and 1 tablespoon of grapeseed oil over medium heat for about 5 minutes or until crispy. Set aside.

Season the Fullblood Wagyu beef shanks with kosher salt and freshly ground black pepper.

Increase the heat to medium high, and add enough grapeseed oil to coat the bottom of the pan.

Once the pan is warm, add the Fullblood Wagyu beef shanks, and sear on both sides until caramelized (about 4-5 minutes on each side).

Once the beef is browned on both sides, deglaze the pan with the medium-bodied red wine.

Add the diced yellow onions, diced carrots, diced celery, and tomato paste.

Let the red wine reduce down, scraping up the bits on the bottom, and cooking the vegetables.

Once the red wine is reduced by half, add the minced garlic, peeled pearl onions, mushrooms, crispy bacon, beef stock, bouquet garni, 1 1/2 tablespoons of kosher salt, and 2 teaspoons of freshly ground black pepper.

Bring to a boil, cover, and place it in the preheated oven for 4 hours.

FINAL STEPS

Remove the pan from the oven.

Remove the bones from the Fullblood Wagyu beef shanks, and discard the bones.

Set the Fullblood Wagyu beef aside in a dish.

Remove the bouquet garni from the pan, and discard.

Strain the cooking liquid through a strainer.

Add the vegetables in the side dish with the Fullblood Wagyu beef shanks.

Place the strained cooking liquid back into the Dutch oven, and bring it to a boil.

In the meantime, mix the softened butter and flour to make a paste.

Once the cooking liquid has reached a boil, whisk in the butter/flour paste. This is your sauce.

Season the sauce with kosher salt and freshly ground black pepper as needed.

Return the Fullblood Wagyu beef and vegetables into the sauce, and coat them.

Serve the bouef bourguignon with potatoes, rice, or pasta.

Enjoy!

[double8cattle]

Columbian Beer Marinated Wagyu Bavette Steak SERVED WITH AJI AND AVOCADO SAUCES

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak

2 1/2 TBSP Dried Oregano

2 TBSP Toasted and Ground Cumin

1 1/2 TBSP Kosher Salt

2 TSP Freshly Ground Black Pepper

2 TSP Ancho Chile Powder

1/2 CUP Grapeseed Oil

1 1/2 CUP Green Onions (green and white parts, sliced into 1/4 inch pieces)

16 OZ Porter or Dark Beer

1 1/4 CUP Worcestershire Sauce

Columbian Aji Sauce

3 Jalapeños (roughly diced)

1 SMALL BUNCH Green Onion (roughly diced)

1/2 CUP Sweet Onion (coarsely chopped)

1/2 CUP Fresh Cilantro (coarsely chopped)

1 Lime (juiced)

2 TSP White Wine or Red Wine Vinegar

1 TSP Coarse Kosher Salt

1/4 TSP Freshly Ground Black Pepper

Columbian Avocado Sauce

2 Medium, Ripe Avocados (peeled, pitted, coarsely chopped)

1/2 CUP Fresh Cilantro (coarsely chopped)

1/4 CUP Sweet Onion (coarsely chopped)

2-3 Serrano Chiles (chopped with seeds)

1/3 CUP Water

1 Lime (juiced)

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK

Using sharp knife, lightly score the Fullblood Wagyu bavette steak about 1/4 inch deep on both sides in a crisscross pattern (at 1/2 inch intervals).

Place the steak on a cookie sheet.

In a medium size bowl, whisk together the beer, grapeseed oil, Worcestershire sauce, green onion, freshly ground black pepper, ancho chile pepper, kosher salt, toasted and ground cumin, and dried oregano.

Pour the ingredients from the bowl over the Fullblood Wagyu bavette steak, and rub it into the meat.

Cover and chill the steak, while letting it marinate for a total of 6 hours (turn the steak and rub the marinade into the steak every 30-60 minutes during the 6 hour period).

Before grilling the steak, let the steak sit out at room temperature for one hour.

Heat the grill to medium-high heat. Brush the grill rack lightly with oil.

Grill the Fullblood Wagyu bavette steak to desired doneness or about 7-8 minutes on each side for a medium-rare finish.

Transfer the steak to a cutting board, and let it rest for 10 minutes.

Thinly slice the steak across the grain.

PREPARING THE AJI SAUCE

Combine all of the aji sauce ingredients (diced jalapeños, diced green onions, chopped sweet onions, chopped cilantro, lime juice, white wine vinegar, kosher salt, and freshly ground black pepper) in a food processor.

Blend the ingredients until almost smooth, stopping to scrape down the sides.

Place the sauce in a container, cover, and refrigerate until needed.

Note: The flavor of aji sauce gets better as it sits/rests.

PREPARING THE AVOCADO SAUCE

Combine all ingredients (avocados, chopped cilantro, chopped sweet onions, chopped Serrano chiles, water, lime juice, and coarse kosher salt) in a food processor.

Blend all ingredients while scrapping down the sides.

Transfer the avocado sauce to a small bowl, and season it with kosher salt and freshly ground black pepper.

Cover the sauce, and chill it until needed.

Note: this sauce can be made a day in advance.

FINAL STEPS

Transfer the Columbian beer marinated, grilled, and sliced Fullblood Wagyu bavette steak to a platter.

Serve with the Columbian aji and avocado sauces.

Enjoy!

[double8cattle]

Wagyu Picanha Roast Peruvian Lomo Saltado

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Picanha Roast

2 Idaho Potatoes (julienned)

12 Baby Tomatoes

12 Red Pearl Onions

6 Garlic Cloves (minced)

2 TSP Cumin

2 TBSP Soy Sauce

1/2 CUP Beef Stock

1 TSP Sugar

1/2 TSP Thyme

1 TSP Chili Powder

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

Canola Oil

Cilantro (chopped)

Aji Sauce

2 Shallots

2 Garlic Cloves (minced)

1 TSP Ground Mustard

1 Lemon (juiced)

PINCH Sugar

1/2 CUP Kewpie Mayo

1 CUP Cilantro Leaves

1 Jalapeño (seeded)

1/4 TSP Cumin

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

PREPARING THE AJI SAUCE

To make the aji sauce, place the shallots, minced garlic cloves, ground mustard, lemon juice, sugar, kewpie mayo, cilantro leaves, jalapeño (seeded), cumin, kosher salt, and freshly ground black pepper in a blender.

Blend on high until smooth. Reserve for later.

PREPARING THE PERUVIAN LOMO SALTADO

Cut the Idaho potatoes into julienne pieces.

Wash the cut potatoes, and pat dry.

Heat canola oil in a skillet (covering bottom of skillet and about 1 inch deep) until a temperature of 275°F is reached.

Fry the potatoes in the oil for 3 minutes, and then remove the potatoes. Let them cool at room temperature.

Cut the Fullblood Wagyu picanha roast into 1/8-inch-thick slices. Slices should be 2 inches in length.

Season the sliced roast with cumin, chili powder, kosher salt, and freshly ground black pepper.

Heat the oil in the skillet again until a temperature of 350°F is reached.

Place the previously fried potatoes back in the oil/skillet, and fry until golden brown.

Remove the potatoes from the oil, and place them on a plate (lined with a paper towel).

Remove almost all of the oil from the pan, leaving about 2 tablespoons.

Add the seasoned and sliced Fullblood Wagyu roast to the pan.

Cook the beef for 2-3 minutes or until evenly browned.

Remove the meat from the pan, and reserve.

Cut the red pearl onions in half, and add to the pan. Cook for 2 minutes or until caramelized.

Add the minced garlic cloves and thyme. Cook for an additional minute.

Deglaze the pan with beef stock. Then, add the soy sauce and sugar.

FINAL STEPS

Return the Fullblood Wagyu beef to the pan.

Cut the tomatoes in half, and add them to the pan.

Add the cooked/fried potatoes to the pan. Season to taste with kosher salt and freshly ground black pepper.

Finish by adding chopped cilantro on the top.

Serve the Peruvian Lomo Saltado with the previously prepared Aji Sauce and cooked rice.

Enjoy!

[double8cattle]

Wagyu Picanha Churrasco With Chimichurri

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Picanha Roast

Sea Salt

Freshly Ground Black Pepper

2 CUP Cilantro

1 TBSP Oregano

1 CUP Parsley

1 TBSP Cumin

2 Shallots (minced)

4 Garlic Cloves (minced)

3 Limes (juiced)

1 Jalapeño (stem removed)

2 TBSP Honey

1/4 CUP Red Wine Vinegar

1/2 CUP Olive Oil

Tools

Charcoal Grill

5 LBS Charcoal

Blender

Skewers

PREPARING THE FULLBLOOD WAGYU PICANHA ROAST

Cut the Fullblood Wagyu picanha roast (with the grain) into 1/2-inch-thick slices.

Fold the slices of beef to create the letter “C” shape. Place a skewer through both sides.

Continue to do this until all of the meat is used, and the skewers are full.

PREPARING THE CHIMICHURRI MARINADE

To make the chimichurri, place the cilantro, oregano, parsley, cumin, minced shallots, minced garlic cloves, lime juice, jalapeño (no stem), honey, red wine vinegar, and olive oil into a blender.

Blend on high until combined, but still has some texture.

Season the chimichurri sauce with sea salt and freshly ground black pepper.

PREPARING THE CHURRASCO

Pour half of the marinade over the Fullblood Wagyu beef skewers, and place them in the fridge for at least 2 hours.

Reserve the left over chimichurri sauce.

Preheat a charcoal grill with 5 pounds of charcoal.

Place the skewers directly on the grate, uncovered and over the char-coal.

Cook for 10-12 minutes per side or until an internal temperature of 120°F.

Remove the skewers, and allow them to rest for 10 minutes.

FINAL STEPS

Thinly slice the grilled meat against the grain, and serve with the reserved chimichurri sauce.

Enjoy!

[double8cattle]

Wagyu Bacon, Zucchini & Sweet Potato Pancakes

INGREDIENTS

4 CUP Zucchini (grated on a cheese grater)

2 TSP Kosher Salt (to pull the water from the zucchini)

1 Medium-Size Sweet Potato (peeled and grated)

12 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/4 inch pieces)

3 TBSP Coconut Flour

1/4 CUP Arrowroot

1 Large Egg (whisked)

1/2 TSP Garlic Powder

1/2 TSP Freshly Ground Black Pepper

2-3 TBSP Rendered Bacon Fat

Avocado Sauce

2 Medium-Size Avocados (ripe, peeled, pitted, coarsely chopped)

1/4 CUP Fresh Cilantro (coarsely chopped)

1/4 CUP Sweet Onion (coarsely chopped)

2-3 Serrano Chiles (chopped with seeds)

1/3 CUP Water

1 Lime (juiced)

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

PREPARING THE AVOCADO SAUCE

Combine all “avocado sauce” ingredients in a food processor, and blend, while scraping down the sides of the blender.

Transfer the sauce into a small bowl.

Season to taste with kosher salt and freshly ground black pepper.

Cover and chill (this sauce can be made a day in advance).

PREPARING THE PANCAKES

First, sweat the shredded/grated zucchini by placing it in a colander. Then, place the colander over a bowl.

Sprinkle the zucchini with the kosher salt, and allow it to sit that way for at least 45 minutes. The longer it sits, the more water is drawn out.

After the 45 minutes, squeeze/ring out the remaining water using a clean and dry dish towel. Squeeze out as much water as possible. This step is very important, the more moisture in the zucchini, the less likely they are to hold together when you fry them.

While the zucchini sweats, cook the Fullblood Wagyu beef bacon in a large skillet until crisp.

Then, drain of the bacon fat into a container. Reserve the bacon fat for frying the pancakes.

Chop the cooked bacon fine, and set aside.

In a large bowl, mix together the zucchini, grated sweet potato, cooked bacon, coconut flour, arrowroot, egg, garlic powder, and freshly ground black pepper.

Scoop the mixture in golf ball-size portions, and place them on a parchment-lined cookie sheet.

Press the balls down firmly, and flatten out to 1/2-inch-thick pancakes. Freeze the pancakes for 30 minutes.

Heat a large skillet over medium heat, add 1-2 tablespoons of the reserved bacon fat (enough to just lightly coat the bottom of the pan).

FINAL STEPS

Place the pancakes in the large, heated skillet, and fry them.

Once the first side is golden brown, which should take about 2-3 minutes, carefully flip the pancake using a wide slotted spatula.

Fry the pancakes on the second side another 2-3 minutes until golden grown, lowering the heat a bit if necessary.

Carefully move the pancakes to a wire rack while you make additional batches (adding more bacon fat to the bottom of the pan as needed).

Make sure to adjust the heat between batches (if necessary) to avoid burning the pancakes/fritters.

Serve the Fullblood Wagyu bacon, zucchini, and sweet potato pancakes hot with the creamy (previously prepared) avocado sauce.

Enjoy!

[double8cattle]

Wagyu Breakfast Sausage Egg Bites

INGREDIENTS

1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Breakfast Sausage

18 Organic Eggs

1 Small Red Bell Pepper (small diced)

1 Poblano Pepper (small diced)

1 Small Sweet Onion (small diced)

1 Medium Sweet Potato (peeled and medium diced)

1 Small Bunch Green Onion (small diced)

Avocado Oil

Salt

Freshly Ground Black Pepper

Tools

2 Muffin Tins

24 Silicon Muffin Liners

Parchment Paper

PREPARING THE FULLBLOOD WAGYU SAUSAGE AND ROASTED SWEET POTATO FILLING

Preheat the oven to 400°F.

Peel and dice the sweet potato.

In a small bowl, add the diced sweet potato, and coat with a small amount of avocado oil, salt, and freshly ground black pepper.

Spread the sweet potatoes out in a thin layer on a cookie sheet with parchment paper.

In the preheated oven, roast the sweet potatoes for 15-20 minutes or until soft.

Dice the red bell pepper, poblano pepper, sweet onion, and green onion.

Heat a large sauté pan on medium high. Add a tablespoon of avocado oil to the pan.

Brown the Fullblood Wagyu sausage in the pan, while breaking up the sausage into small pieces with a wooden spoon.

Once the sausage is browned, add the diced onion and peppers to the pan. Cook until translucent (about 10 minutes).

Take the pan off the heat, and add in the roasted sweet potatoes and diced green onion. Let it cool.

PREPARING THE FIRECRACKER EGG BITES

Drop the temperature of the oven to 325°F.

In a large bowl, whisk the organic eggs until well combined.

Grease two 12-compartment muffin tins. Make sure to place a silicon muffin liner in each compartment.

Evenly distribute the Fullblood Wagyu sausage and sweet potato filling into each compartment.

Pour the egg mixture over the sausage and sweet potato filling (in each compartment) until it almost reaches the top.

FINAL STEPS

Bake at 325°F for 20-25 minutes until the eggs have souffléd and no longer jiggle in the center.

Let the egg bites slightly cool, and carefully run a butter knife around the edge of the each muffin liner to remove the egg bites.

Serve immediately while warm or heat them up later for a healthy, delicious meal.

Enjoy!

[double8cattle]

Wagyu Cajun Sausage Burger With Avocado & Roasted Pepper Relish

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Cajun Sausage

1 Egg Yolk

1/4 CUP Mayonnaise

1 TBSP Dijon Mustard

1 Avocado (peeled and diced)

1/2 Red Onion (grilled and sliced)

1 Red Pepper (grilled and diced)

2 TBSP Parsley (rough chopped)

1 Lemon (juiced)

Brioche Buns

Olive Oil (to season)

Salt (to season)

Freshly Ground Black Pepper (to season)

Tools

Cast Iron Skillet

Grill

PREPARING THE GRILLED RED ONION AND RED PEPPER

Heat up your grill.

Slice the red onion into 1/2 inch thick rings, and season them with olive oil, salt, and freshly ground black pepper.

Place the onion slices directly on the grill. Cook for 2 minutes on each side. Then, remove from the grill, and set aside.

Place the red pepper on the grill, and char all sides. Remove it from the grill, and let it cool to room temperature.

PREPARING THE AVOCADO AND ROASTED RED PEPPER RELISH

Peel and dice the avocado, and place in a bowl.

Dice the grilled/charred red pepper, and add it to the bowl with the avocado.

Juice the lemon, and chop the parsley. Add both ingredients to the bowl.

Season everything with salt and freshly ground black pepper.

This is your avocado and roasted red pepper relish.

PREPARING THE MAYONNAISE MIXTURE

In a separate bowl, mix together the mayonnaise and mustard together.

Season with salt and freshly ground black pepper.

PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE PATTIES

Combine the egg yolk with the Fullblood Wagyu Cajun sausage.

Form into two 8 ounce patties.

Season the patties with salt and freshly ground black pepper.

FINAL STEPS

Preheat your oven to 350°F.

Place a cast iron pan over medium-high heat.

Add the brioche buns to the pan, and toast. Remove from the pan and set aside.

Add 2 tablespoons of olive oil to the pan, and place the Fullblood Wagyu Cajun sausage patties into the pan.

Sear the patties for 3 minutes on each side.

Place the pan (with the seared patties inside) in the oven at 350°F, and cook for 10 minutes.

Remove the pan from the oven.

Place a spoon full of the mayonnaise mixture on the bottom of the toasted brioche bun.

Place the Cajun sausage patty on top.

Top the patty with the avocado and roasted pepper relish.

Add the grilled onions and the top of the bun.

Serve immediately, and enjoy!