Sometimes the cube sizes might be quite big ranging from 2-5cm (1-2 inches) however you can cut them to the preferred size that suits your recipe.
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
You can use beef cubes for many dishes. The Morgan Ranch beef cubes are of excellent quality and tenderness as they come from the very same cuts steaks are made from. These are simply the odds and ends.
Defrost and cut the cubes into smaller bits to suit your recipe. In this example we are making skewers also known as kabobs. No further trimming is required.
Invest in some stainless steel skewers from the local 100 yen shop. We do not recommend wood sticks as they tend to burn off before the meat has even cooked. Metal skewers contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.
This part is fun at every party! Combine two beef cubes per skewer and mix with healthy vegetables. Coat with olive oil and sprinkle with sea salt and fresh ground pepper. We have used baby onions, variety of bell peppers, asparagus, mushrooms, mini tomatoes and okra.
Place on charcoal or gas grill. Use indirect heat only or very low flame. Otherwise the vegetables will be cooked too fast and start to burn. Low and slow. Turn often. Hear that sizzle? Be careful of the very hot metal skewers. Don't touch with bare hands.
If unsure, check the internal temperature of one of the beef cubes. For medium rare it should reach at least 55 degrees Celcius or 130 degrees Fahrenheit.
Take off the heat and let it rest for a couple of seconds. Take a look at that!
Serve with the skewers on (hot metal skewers can cause burn!) or slide the veggies and cubes off the skewers and serve on a plate.
Cooked to perfectness. Incredibly juicy and full of steak flavor. Morgan Ranch beef cubes.