Cooking and Recipes
Mastering the art of cooking steak over an open flame is a rewarding endeavor that imparts unparalleled flavor and texture to your meat. This method, particularly suited for well-marbled cuts like Wagyu ribeye and tomahawks, utilizes the intense heat and aromatic qualities of wood or charcoal fires to achieve a perfect sear and smoky depth.
Wagyu Stew Meat vs. Kabob Meat: Know the DifferenceNot all beef cubes are created equal. Learn the key differences between tenderloin-cut Wagyu Kabob Meat and flavorful slow-cook Wagyu Stew Meat—and how to cook each to perfection.
Wagyu Chuck Roast Burnt Ends: Big BBQ Flavor, Brisket-FreeTurn a humble cut into a smoky, saucy showstopper. This step-by-step guide shows you how to make “Poor Man’s Burnt Ends” using KC Cattle Company’s Wagyu Chuck Roast for rich flavor that rivals brisket — without the long cook or high cost.
Rich, refined, and ready for dinner. This Wagyu Teres Major Marsala recipe pairs one of the most tender Wagyu cuts with a savory mushroom wine sauce. Perfect for special occasions or when you’re craving steakhouse-level flavor at home. A KC Cattle Company favorite.
