Every cut we sell comes from family-raised Texas Wagyu from our ranch in Lamesa, TX. Here is a recipe for every cut we sell — the same recipe cards we tuck into your orders — written to let that rich Wagyu marbling shine.
Thawing & Cooking Basics
Thawing Your Beef
Thaw in the refrigerator. Leave the beef sealed in its package and set it on a plate on the bottom shelf. Allow about 24 hours per 1–2 lb; steaks and ground beef usually thaw overnight, and larger packs like skirt or flank may need 1–2 days.
In a hurry? Submerge the sealed package in cold tap water and change the water every 30 minutes (about 1 hour per lb). Cook right away.
Never thaw on the counter or in hot water. Once thawed in the fridge, beef keeps 3–5 days for steaks and 1–2 days for ground beef.
Before cooking, pat the beef dry with paper towels. A dry surface gives you a better sear.
Cooking Wagyu: The Short Version
Go easy on seasoning. Salt and pepper are usually all you need.
Use a little less heat than you would for ordinary beef. Marbling renders at lower temperatures and fattier cuts can flare up.
Use an instant-read thermometer and pull steaks 3–5°F below your target. They keep cooking while they rest.
Rest steaks 5–8 minutes, then slice against the grain.
Doneness Guide (Steaks & Whole Cuts)
Doneness
Pull from heat
After resting
Rare
115–120°F
120–125°F
Medium-rare (our pick)
125–130°F
130–135°F
Medium
135–140°F
140–145°F
USDA safe minimum for steaks and whole cuts: 145°F with a 3-minute rest. Ground beef: cook to 160°F (USDA safe minimum). Check the thickest part with an instant-read thermometer.
Pat the steak dry and salt all sides. Let it sit uncovered on a rack 40 minutes (or overnight in the fridge).
Heat the oven or smoker to 250°F. Set the steak on a rack over a sheet pan.
Cook low and slow until the center reads about 115–120°F, roughly 30–40 minutes. Wagyu marbling renders gently at low heat, so there is no need to rush.
Heat a cast-iron skillet over high heat with the oil until it just starts to smoke.
Sear 45–60 seconds per side, holding the fat edge and cap against the pan to crisp. Add butter, garlic and rosemary for the last 30 seconds and spoon over the top.
Rest 5 minutes, crack pepper over the top, slice against the grain and serve.
Target Internal Temperature
Rare 120–125°F · Medium-rare 130–135°F (our pick) · Medium 140–145°F. Pull 3–5°F early; the temperature rises while the steak rests.
USDA safe minimum for steaks and whole cuts: 145°F with a 3-minute rest.
RANCH TIP: Save the ribeye cap, the curved outer ring, for the first bite. It's the richest, most tender part of the whole steer.
For your DCA Beef KC New York strip (boneless, avg 0.60 lb / about 10 oz per steak)
Serves: 1 per steakPrep: 10 min + 30 min rest at room tempCook: 10–12 min
Ingredients
1–2 DCA Beef Wagyu KC strips, thawed
Kosher salt and coarse black pepper
1 tsp high-heat oil
Herb butter: 2 Tbsp softened butter, 1 tsp chopped parsley, 1/2 tsp chopped thyme, 1 small garlic clove (grated), pinch of flaky salt
Steps
Mix the herb butter ingredients and set aside. Pat the steaks dry and season well with salt and pepper. Let them sit 30 minutes.
Heat a cast-iron skillet over medium-high heat with the oil.
Stand each steak on its fat edge with tongs and render 1–2 minutes until golden. The rendered Wagyu fat becomes your cooking fat.
Lay the steaks flat and sear 3–4 minutes per side, flipping once or twice, until a deep crust forms.
Check the temperature and pull just before your target.
Top each steak with a spoonful of herb butter and rest 5 minutes before slicing.
Target Internal Temperature
Rare 120–125°F · Medium-rare 130–135°F · Medium 140–145°F.
USDA safe minimum for steaks and whole cuts: 145°F with a 3-minute rest.
RANCH TIP: Turn the heat down a notch from what you'd use for grocery-store beef. Wagyu fat melts at a lower temperature, and medium-high gives you a crust without burning.
For your DCA Beef Picanha (top sirloin cap steak, avg 0.98 lb)
Serves: 2Prep: 15 minCook: 15–20 min
Ingredients
1 DCA Beef Wagyu picanha steak, thawed
1 1/2 tsp coarse kosher or rock salt
Chimichurri: 1/2 cup chopped parsley, 2 garlic cloves (minced), 1 Tbsp red wine vinegar, 1/3 cup olive oil, 1/2 tsp red pepper flakes, 1/2 tsp dried oregano, pinch of salt
Steps
Stir the chimichurri together and let it sit while you cook.
Lightly score the fat cap in a 1/2-inch crosshatch without cutting into the meat. Salt all over, pressing it into the scores.
Start fat-side down in a cast-iron skillet or over medium heat on the grill. Render 4–6 minutes until the cap is golden and crisp. Pour off excess fat if it flares.
Turn the heat up to high and sear the meat sides 3–4 minutes each.
Pull at your target temp and rest 5 minutes.
Slice thin against the grain, keeping a strip of crispy fat on every slice. Spoon chimichurri over the top.
Target Internal Temperature
Rare 120–125°F · Medium-rare 130–135°F · Medium 140–145°F.
USDA safe minimum for steaks and whole cuts: 145°F with a 3-minute rest.
RANCH TIP: Churrasco style: cut the steak into thick strips with the grain, fold each into a C with the fat outside, skewer and grill over coals.
For your DCA Beef Tri-tip (thick-cut tri-tip steak, avg 0.98 lb)
Serves: 2Prep: 10 min + 30 min (or overnight) rubCook: 35–45 min
Ingredients
1 DCA Beef Wagyu tri-tip steak, thawed
1 tsp kosher salt
1 tsp coarse black pepper
1 tsp garlic powder
1/2 tsp dried parsley (optional)
Your favorite salsa or pinto beans to serve
Steps
Mix the salt, pepper, garlic powder and parsley. Rub it all over the steak and let it sit 30 minutes, or overnight in the fridge.
Heat the oven or smoker to 250°F and cook the tri-tip on a rack until it reads about 120°F inside, roughly 30–40 minutes.
Get a grill or cast-iron skillet very hot. Sear 1–2 minutes per side for a dark crust.
Rest 5–8 minutes.
Look closely at the grain. Tri-tip grain changes direction partway across, so cut the steak in half where it shifts, then slice each half thin against its own grain.
Target Internal Temperature
Rare 120–125°F · Medium-rare 130–135°F · Medium 140–145°F.
USDA safe minimum for steaks and whole cuts: 145°F with a 3-minute rest.
RANCH TIP: Leftover tri-tip makes the best next-day steak sandwich: thin slices, toasted bolillo, grilled onions and a little horseradish mayo.
QUICK SEAR: Heat cast iron over medium-high heat with the oil. Sear 3–4 minutes per side, add butter, garlic and thyme and baste 1 minute. Cook to medium, rest 5 minutes and slice thin against the grain.
LOW & SLOW: Heat the oven to 300°F. Brown the steak 3 minutes per side in an oven-safe pot and set it aside.
Cook the onion in the drippings until soft, 5 minutes. Add the stock and Worcestershire, scraping up the browned bits.
Return the steak, cover and braise 2–2.5 hours until fork-tender. Serve over mashed potatoes with the onion gravy.
Target Internal Temperature
Seared: medium 140–145°F works best for chuck. Braised: cook until fork-tender (well above 145°F).
USDA safe minimum for steaks and whole cuts: 145°F with a 3-minute rest.
RANCH TIP: Chuck has more connective tissue than the loin cuts. Medium, sliced thin, or a full braise both work. Medium-rare makes it chewy.
Divide the beef into four loose 4-oz balls. Don't pack them tight. Keep them cold until cooking.
Heat a cast-iron skillet or griddle over high heat until very hot. No oil needed; the beef has plenty of fat.
Place a ball on the skillet, top with a few onion slices and smash it flat with a sturdy spatula. Press hard for 10 seconds. Season with salt and pepper.
Cook 2–3 minutes until the edges are lacy and deeply browned. Scrape under the patty and flip.
Add the cheese and cook 1 more minute, until the burger reaches 160°F.
Stack on toasted buns with pickles and sauce. Double-stack for a big appetite.
Target Internal Temperature
160°F in the center (USDA safe minimum for ground beef).
RANCH TIP: Ground beef also makes great taco meat. Brown it, drain, then simmer 5 minutes with chili powder, cumin, garlic, salt and a splash of water.
