Cooking & Handling

Get The Most Out Of Your Meal

To maintain the outstanding quality of the meat we strongly recommend you follow our instructions for handling and cooking. As always if you have any other questions or concerns feel free to contact us at anytime

We maintain ownership and complete quality control of our product from our field to your fork. And we give you our word, we give you our name.

Wagyu Steaks

1. Defrost the steak(s) in the refrigerator.
2. Remove from cryovac bag.
3. Allow steak(s) to reach room temperature before cooking (approximately 45 minutes).
4. DO NOT take steak(s) directly from the refrigerator and begin cooking.
5. Season with sea salt and fresh ground pepper. Add a touch of sugar to the Sirloin cuts.
6. Place on hot grill and make grill "marks."
7. After grilling marks appear, place steak(s) on upper rack and turn 3 to 4 times during the gilling process (about 5 mins for each side).
8. With a meat thermometer take the internal temperature of the steak(s) to 120 degrees or medium rare.
9. Remove the steak(s) from the grill and allow them to rest 5 to 7 minutes.
10. Slice, serve, and enjoy.

Wagyu Ground Beef

1. Defront the ground beef in the refrigerator.
2. Remove from cryovac bag.
3. Allow meat to reach room temperature before cooking (approximately 45 minutes).
4. DO NOT take meat directly from the refrigerator and begin cooking.
5. Form patties (if you are making burgers), season to taste.
6. Place on hot grill and make grill marks.
7. After grilling marks appear, place burgers on upper rack and turn 3 to 4 times during the gilling process (about 5 mins for each side).
8. With a meat thermometer take the internal temperature of the gourmet patties to 120-130 degrees; 140 for medium.
9. Remove the burgers from the grill and allow them to rest 5 to 7 minutes.
10. Place patty on bun, serve, eat and enjoy.

Wagyu Short Ribs

1. Defront the short ribs in the refrigerator or on the counter top.
2. Remove from cryovac bag and allow meat to reach room temperature.
3. DO NOT take meat directly from the refrigerator and begin cooking.
4. Season with olive oil, salt and pepper. Sear the ribs on all sides.
5. Remove ribs and saute' chopped celery, onion and carrots for 4 minutes. Add a dry red wine to the mixture. Bring to a boil and allow to reduce by half.
6. Combine ribs and vegetables and place in a pre-heated, 275 degree oven for 30 minutes.
7. Remove from oven and allow to rest for 10 minutues.
8. Serve, eat and enjoy. There will be no leftovers.

Wagyu Coulette

1. Defront the coulette(s) in the refrigerator.
2. Remove from cryovac bag.
3. Grill whole with fat cover BUT be very careful because the fat will cause the meat to flame. OR, remove fat cover before cooking / grilling and any amount of silver skin on each side of the coulette.
4. Allow coulette(s) to reach room temperature before cooking (approximately 45 mintues).
5. DO NOT take coulette(s) directly from the refrigerator and begin cooking.
6. With high heat make grill "marks" on each
7. Turn heat down to medium and place meat on the higher rack in the grill.
8. Turn Coulette(s) 3 to 4 times. Approximate cooking time = 10 mins.
9. Check meat temperature with a meat thermometer. The coulette's internal temperature should be 120 degrees. Remove from the grill and allow to rest for 5 to 10 minutes.
10. Cut against the grain into 3/8 inch slices and serve - there will be no leftovers.

Wagyu Sliced Beef Steak

16 ounces sliced beef steak - 4 "pucks"
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 white button mushrooms, sliced
4 ounces grated sharp white cheddar cheese
4 large flour tortilla wraps
A small amount of cooking oil

1. In a saute' pan over medium heat, warm oil. Slowly cook onions, mushrooms and peppers until soft and sweet; remove and cool.
2. In a saute' pan over high heat, quickly sear the sliced beef steak; caramelizing the meat for sweetness, lower heat and add vegetable mixture and toss with the meat.
3. Grill whole with fat cover BUT be very careful because the fat will cause the meat to flame. OR, remove fat cover before cooking / grilling and any amount of silver skin on each side of the coulette.
4. When all is hot, remove pan from heat and add cheese. Divide ingredients among tortillas and roll each like a burrito.
5. Place the rolled wraps on a griddle and cook all sides to a light, crisp texture. Serve immediately. Serves four.

Wagyu Roast

1. Defront the roast in the refrigerator (about 2 hours).
2. Remove from cryovac bag.
3. Place roast in cooking pan and allow meat to get to room temperature before cooking (approximately 70 degrees or until meat is very soft - about 8 hours out of the refrigerator.
4. DO NOT take coulette(s) directly from the refrigerator and begin cooking.
5. Lightly rub roast with virgin olive oil, sea salt and fresh ground pepper. You may also like to cut a garlic clove into small pieces and insert the pieces within the meat.
6. Set oven temperature at 500 degrees, and place uncovered roast in oven for 20 minutes.
7. Set oven temperature at 275 degrees, cover roast with foil or lid.
8. Check meat temperature with a meat thermometer. The roast's internal temperature should be 120 degrees. Approxiamte cooking time 2 hours.
9. For that rich, smokey flavor, take these same basic suggestions but place the roast in a smoker with mesquite wood chips.
10. Slice, serve, eat and enjoy.

Coulette

Coulette

Taken from the sirloin, this French cut gives the Wagyu steak an exceptionally soft and sweet flavor.

Ground Beef

Ground Beef

There's ground beef, and then there's ground beef. Guaranteed to be the juiciest and most flavorful burger meat you've ever tasted.

Direct consumer orders are available all across the EU for Morgan Ranch product. Shipping via UPS. This includes both Morgan Ranch American Wagyu product and Morgan Ranch American Beef product. Orders are shipped from our site in Germany. Prices are different and need to be placed by contacting the Ranch directly at:

info@morganranchinc.com
(303) 346-4349