BF113
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There's ground beef, and then there's ground beef. The juiciest and most flavorful ground meat you've ever tasted. One of the finest ground beef available in Japan! 100% beef, not mixed with pork or pork fat - therefore minimum shrinkage during cooking. The cut used for the ground meat is mostly the chuck shoulder clod aiming an 85 to 15 lean-to-fat ratio.
Please note that the ground beef comes in a patty shape (see images) divided by wax paper into 3 portions. Simply use the amount you need and reshape or break down the ground beef.
These come in small packs of approx. 500g (17 oz.) for very convenient use. Store multiple packs in the freezer for quick and easy meals such as beef pasta, tacos, meatballs, sliders, hamburgers, beef chili, sloppy joes, meatloaf and the list goes on. Taken straight from the freezer and defrosted in cold water a pack is ready for cooking in under 1h.
| Contents | 1 pack |
| Weight | Approx. 500g (17oz.) |
| Serves | Serves 2-4, depending on the recipe |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. 1h |
| Cooking Method | Non-stick skillet or fry-pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Beef mince, hamburger meat |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Cut from | Chuck shoulder clod. |
| Category | Ground beef, hamburger |
| Packaging | Vacuum pack |
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.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
| Cattle Breed | 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 from the American Wagyu association. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | 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. |
| Raised by | Dan Morgan and family |
| Farming Experience | Since 1934, Certified American Wagyu since 1992 |
| Feeding | 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. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Steroids | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
| Imported by | Horizon Farms, Inc., Japan |
| Imported from | Morgan Ranch Inc., USA |
Defrost the ground beef in the refrigerator which requires less than 12h. If you are in a hurry simply place the sealed package in cold water. It will take less than an hour.
Shortly before cooking, take the ground beef out of the package and let it breathe for a couple of minutes. The color will change and the meat will start to look fresher as the meat is exposed to oxygen.
Don't forget to remove the paper dividers. Shape the ground meat into a flat round circle to fit your pan.
You can use ground beef for a very wide range of recipes. Most of the recipes will certainly call for browning. Browning is the process of cooking the surface of the ground beef to give the beef a brown color crust and flavor. It's simple, all you need is a wooden spoon or heatproof spatula. If you are a beginner we recommend you to use a simple non-stick fry-pan. If you like to challenge yourself try it in the cast iron skillet. Be fast!
We will be showing you one of our favorite ground beef recipes. Quick and easy cheesy skillet beef pasta.
Heat up the fry-pan on a medium flame for a couple of minutes before applying a little bit of olive oil. Place the meat in the middle and start splitting up the meat with your spatula while it is cooking into smaller bits. If you like it beefy keep bigger chunks otherwise keep splitting until you have bits of ground beef. Throughout the process don't forget to keep on stirring and make sure there is no pink part left.
The next part is easy, simply add diced onions and stir. Next, add one tablespoon of Worcestershire sauce, one teaspoon of salt, pepper, garlic powder and two teaspoons of Italian seasoning (substitute with oregano, basil, rosemary, and thyme and lemon granules if at hand).
Next, add two cans of tomato sauce. 100% natural diced tomato sauce out of the can works great. Stir well.
Next, comes the main part. The pasta. We recommend fusilli pasta. Use a pasta of your liking. Stir well.
Cover the skillet or frypan with a lid but leave extra space for the steam to evaporate. The goal is to cook the pasta to the perfect doneness. This process should take less than 8 minutes. Keep checking on the pasta and make sure there is enough liquid left - add more water if necessary.
Once the pasta is ready, sprinkle all-natural cheese. If available use red cheddar. Any other cheese will do as well. Turn off the heat and cover with a lid for another minute and allow the cheese to melt. Mhhh yeah - get the table ready!
Just looking at this picture is mouth-watering. Morgan Ranch ground beef is juicy and of very high quality. The meat stays juicy throughout the process and because the meat is not mixed with pork fat there is less shrinkage than most "ground beef" available at the supermarkets.
Your family and guests will notice the difference right away. Because as you know, there is ground beef and then there is ground beef. Give it a try yourself. Cheers!
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