One whole pound of wonderful beefy Morgan Ranch beef cubes. These are the odds and ends left when we make steaks so you get the flavor of the best steak on the planet at a price that you can stomach. Exceptional quality!
Big beefy cubes, too good for stews ideal for skewering with vegetables and cooking on the grill. One pack is enough to create 10 skewers. See instructions below. Note that the sizes are random from 2-5cm (1-2 inches) but you can cut them to the preferred size that suits your recipe.
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 images are real images from the family ranch.
||1 lbs. of beef cubes, 1 pack.
||Approx. 450g (1lbs.)
||Serves approx. 2-5 people, depends on the dish and use.
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 12h
In ice-water: approx. 1h
||Fry-Pan, Cast-Iron Skillet or Grill
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Diced Beef, Saikoro, Beef Kabobs, Steak Cuts, Beef Cubes
||30 days wet-aged
||Ribeye, Striploin, Short Loin, Sirloin, Flank and Plate
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
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 Celsius 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.