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    What's For Dinner Tonight?

    How many evenings is that the question floating in the air. We hope to help answer this question. We have assembled some recipes to get you started. Our American Wagyu / Kobe-style beef is versatile. We hope you have fun creating new and unique dishes. If you would like to share a recipe that you enjoy or have created please contact us

    Fruit Salad
    Dominique's Short Ribs
    The Nieto's Steak & Fries
    John Caputo's Philly Steak Wrap

    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Serves: 8
    Chilling time over night

    (2)8 oz sirloin filets
    1 ounce olive oil
    1 teaspoon chopped shallot
    1 teaspoon chopped garlic
    3 tablespoons redwine
    1 teaspoon balsamic vinegar
    2 dashes soy sauce
    1 teaspoon crushed peppercorn
    1 teaspoon sea salt

    Combine all ingredients in a large bowl and mix. Add sirloin filets and coat with the mixture. Allow to marinate for 2 to 3 hours in the refrigerator.
    Heat grill to high temperature and quickly sear meat on all sides leaving the center rare.
    Cool in refrigerator . With sharp knife or slicer cut the meat into very thin slices and arrange on plate. Sprinkle with favorite truffle oil or favorite olive oil.

    Fruit Salad
    Prep Time: 5 minutes
    Cook Time: -
    Serves: 4

    1 apple
    1 orange
    1 banana
    1 kiwi
    Add other fruits as desired
    Cut up together and cover with dressing of
    2 tablespoons vegetable oil
    2 tablespoons lemon juice
    2 table spoons sugar

    Stir together the oil, juice and sugar until the sugar dissolves then pour over the mixed fruit

    Dominique's Short Ribs
    Prep Time: 10 minutes
    Cook Time: 30 min, braise 1 hour
    Serves: 10

    (10) 8 oz short rib medallions
    2 quarts veal stock
    2 bottles Cabernet Savignon Wine
    2 carrots peeled and chopped
    1 onion peeled and chopped
    1 stalk celery chopped

    In a large pan lightly dust ribs with flour. Over medium heat , sear beef untill lightly colored about 2 to 3 minutes.

    Remove beef. Add carrot, onion and celery. Saute for 5 minutes. Deglaze pan with red wine add veal jus and bring to a boil.

    Place short ribs in baking pan pour sauce on top and cover with foil . Poke a few holes in the foil .Braise in oven at 225 degrees for 1 hour.

    Remove short ribs . Reduce braising stock by 1 / 3 . Then place beside the ribs to use as a dipping sauce.

    The Nieto's Steak & Fries
    Prep Time: 20 minutes
    Cook Time: 30 min
    Serves: 4

    (4) ribeye steaks or striploin steaks
    Soft Herb Polenta
    3 cups chicken stock
    salt & freshly ground pepper
    1 cup instant polenta
    8 tablespoons unsalted butter
    1/4 cup heavy cream
    1/4 cup grated parmesan cheese
    2/3 cup finely chopped mixed herbs (rosemary, thyme, basil, chervil, tarragon, chives)
    Pommes Frites
    4 baking potatoes 3 to 4 lbs total
    Peanut or Canola Oil

    Bring chicken stock to boil in a medium pan and season with salt and pepper. Over low heat , mix in the polenta whisking to remove any lumps. The polenta should thicken to a consistency of loose oatmeal. Add the butter a few pieces at a time and stir until melted. Add the cream stire to combine and add the cheese.

    Remove the polenta from the heat and fold in the herbs and adjust seasoning. Keep the polenta warm until ready to serve . Easiest way is to use a double boiler or place the polenta pot in a pot of hot water.

    Peel the potatoes and use a mandoline to hlep cut into small julienne slices. Soak the sliced potatoes in ice cold water for at least an hour . Drain and pat dry. Deep fry the slices in the oil until golden brown. Drain on paper towel , season with salt and sprinkle with vinegar or dip in a spicy mustard.

    Grill steaks to 125 degrees add polenta sauce on the side and pommes frites on the side

    John Caputo's Philly Steak Wrap
    Prep Time: 5 minutes
    Cook Time: 10 min
    Serves: 4

    (4) 4 oz "pucks" of Sliced Beef Steak
    1 onion thinly sliced
    1 red bell pepper thinly sliced
    1 green bell pepper thinly sliced
    8 white button mushrooms sliced
    2 table spoons olive oil
    4 ounces grated white cheddar cheese
    4 large tortilla wraps

    In a saute' pan over medium heat , warm oil. Slowly cook onions, mushrooms and peppers until soft and sweet; remove and cool.

    In a saute' pan over high heat quickly sear the "pucks". Lower heat and add vegetable mixture and toss with meat. remove from heat and add cheese .

    Divide ingredients equally among the 4 totorillas and roll in a wrap or burito. Place wraps on a grill and cook on all sides to a light crispy texture . Serve immediately

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