Our all-time best selling Morgan Ranch Beef burgers pre-shaped and vacuum packed. Each pack contains two patties. No fillers, no trimmings, no added fat. Absolutely no added ingredients. Just pure high-quality beef from the chuck. So clean, this burger can safely be eaten medium-rare. Morgan Ranch burger is served in restaurants all throughout Japan from Okinawa to Hokkaido and is praised for its superior quality, rich beefy flavor, and juiciness.
This meat is so good and of superior quality, we recommend to serve as a simple burger without condiments or sauces that would cover up the original taste! All you need is to sprinkle a bit of good quality salt and fresh pepper while cooking. If you like, top with good quality red cheddar cheese and serve with pickles. Tastes great over a real charcoal fire but the skillet or fry-pan at home does a great job as well.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first-class steak houses and several Michelin starred establishments worldwide. All ranch images are real images from the family ranch.
||1 pack contains 2 patties
||340g (12 oz.), approx. 170g (6oz) per burger
||Serves 2, makes 2 burgers
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 12h
In ice-water: approx. 1h
||Grill, Cast-Iron Skillet, Fry-Pan
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Patty, Patties, Hamburger, Cheeseburger
||30 days wet-aged
||Shoulder Clod (Chuck)
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture-raised and grass-fed on massive land finished on 100% vegetarian feeding for taste, tenderness, and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus, and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Morgan Ranch - Read more about the ranch
||All year 100% free-range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
Instructions & Cooking Tips
It is possible to cook the patties while they are still partially frozen but the cooking has to be done very very slowly. We recommend defrosting the burgers first.
There are two patties per pack, separated by a wax sheet. Slightly season with freshly ground pepper and sea salt.
Charcoal grill: Cook slow over indirect heat and then finish off directly for a nice crisp surface. Make sure to brush the grill with oil to prevent the burgers from sticking. Fry-pan or skillet: Cook on medium steady heat. Flip often.
Flip burger frequently but slowly to prevent it from falling apart. Don't burn it. The internal temperature should reach 140 degrees Fahrenheit or 60 degrees Celsius. Morgan Ranch burger uses clean meat only and the burger is safe to consume medium-rare. Optional: top the burger with cheese just one minute before taking it off the heat. We recommend red cheddar cheese. Any other cheese will do fine. Try blue cheese as a topping.
Crisp up the buns for a few seconds on the grill, skillet or fry-pan. You can also use a blow-torch.
Serve with potatoes, pickles, and tomatoes. We recommend our customers to leave out any condiments to enjoy the natural and rich beefy flavor of the burger. Sprinkle with sea salt when needed.
Another idea is to finish off the burger in a panini maker. That crispy burger, juicy meat and melting cheese. Mhhhh.