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 real charcoal fire but the skillet or fry-pan at home do a great job as well.
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.
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 from the American Wagyu association.
||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
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
It is possible to cook the patties while they are still frozen. The cooking has to be done very very slowly. We recommend defrosting the burgers first.
Defrost. Firmly press and re-shape the burger together to prevent it from falling apart when flipping during cooking.
Heat makes the protein fibers on the outside of the burger contract faster than the inside of the burger, creating a center bulge. To prevent this make an indentation with fingers in the center of each burger as you shape them, so they are concave on top.
Cook slow and steady over indirect heat on the grill or medium heat in the skillet or fry-pan. No additional oil is required.
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.
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. Want first class gourmet? Try blue cheese.
Crisp up the buns for a few seconds on the grill, skillet or fry-pan. You can also use a blow-torch.
Add that little extra by splitting the burger into two pieces and searing the burger for a few seconds on high heat. Serve with pickles. Enjoy.
Another idea is to finish off the burger in a panini maker. That crispy burger, juicy meat and melting cheese. Mhhhh.