Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.
ATTENTION - HOLIDAY SHIPPING:
Christmas/New Year's Regular Ground Shipping Cut Off: Tuesday, December 14
*Expedited Shipping Services will be required after cut off, at an additional cost*
Orders Received After Shipping Cut Off:Orders without expedited shipping will be shipped on January 03, 2022
Season's Greetings and Happy New Year!!
We appreciate when our customers and potential customers ask questions in order to learn more about Fullblood Wagyu, our farm in Ohio, and the array of Fullblood Wagyu beef products we offer. Here are the answers to some of our most frequently asked questions.
How are your products shipped?
Each frozen and individually vacuum sealed product is carefully packed into a custom Double 8 Cattle Company gift box (larger vacuum sealed items may be wrapped in butcher’s paper).
The gift box is placed in an eco-friendly box, insulated, and packed with dry ice to keep your order properly chilled during transit.
Orders will be delivered frozen or slightly thawed depending on the time in transit. We suggest overnight shipping. However, we also offer 2-day and Standard / Ground (3-4 day) shipping options.
Please note: Orders received Monday, Tuesday, or Wednesday (before 3:00 PM EST) can be shipped utilizing all shipping options.
Orders received on Wednesday afternoon (after 3:00 PM EST) or Thursday (before 3 PM EST) will require overnight shipping due to the carrier limitations and transit times leading into the weekend, or they will be shipped out Monday morning.
Orders received Thursday (after 3:00 PM EST), Friday, Saturday, or Sunday will be shipped out the following Monday, excluding Federal Holidays.
For more details, please view our Full Shipping Policy.
What is the best practice for defrosting Fullblood Wagyu beef?
When you receive your Fullblood Wagyu beef products, they will be frozen or partially thawed (cold but not completely frozen). If you plan on cooking your meat later, place vacuum sealed packaged beef in the freezer. Partially thawed beef may be refrozen as long as it is in vacuum sealed packaging, has remained cold/refrigerated, and has not been thawed for more than 24 hours.
When you are ready to enjoy our Fullblood Wagyu beef, below are the best practices for defrosting beef:
- It is important to allow your Fullblood Wagyu beef products to defrost slowly and at a controlled temperature.
- When defrosting beef, place vacuum sealed products on a tray or plate, and set it on a flat surface in the refrigerator.
PLEASE NOTE: Sometimes, the vacuum sealed packaging will leak while the product is thawing due to small pinholes (that can occur during freezing or shipping). As long as the meat has remained frozen and was placed in the refrigerator during the thawing process, small pinholes and leakage are not a concern. The tray should catch any escaping liquids.
- Allow 24 hours for your meat to slowly thaw in the refrigerator.
- Always leave beef products in vacuum sealed packaging during the thawing process. This method will preserve the flavor and natural juices.
We do NOT recommend using the microwave to expedite the thawing process, nor do we recommend soaking packaged frozen beef in warm water. These methods will break down the intramuscular fat prematurely and negatively affect the taste.
Once your beef has defrosted, we recommend keeping it refrigerated and using it within 1-3 days.
When you are ready to cook your Fullblood Wagyu beef, bring it out of the refrigerator, and let it sit on a counter until it reaches room temperature. This usually takes around 30 minutes. Once at room temperature, begin cooking your delicious Fullblood Wagyu beef.
PLEASE NOTE: Consuming raw or undercooked meats may increase your risk of food borne illness. The USDA recommends bringing beef to an internal temperature of 145°F when cooking.
I recieved my order, but the beef looks brown. Is it ok to eat?
For optimum freshness, Double 8 Cattle Co. chooses to vacuum pack our fresh meats.
Red meat productsare somewhat like sliced apples. Their color can change rapidly – even though the product is still fresh, safe and wholesome. These color changes in foods; like apples and meat, are the result of chemical changes caused by oxygen exposure to the myoglobin’s found in these products.
Vacuum sealers help preserve foods by taking out the oxygen, thereby preventing oxidation and product breakdown from occurring. Interestingly, meat can quickly turn brown when it is vacuum packed. Especially in the case of red meat, there is a profound effect on the color --- When beef is not exposed to oxygen, the myoglobin turns grayish-brown.
It may look less appetizing, but is safe. Once oxygen is reintroduced to the meat, it will begin to “pink” again. This is due to the chemical reaction of oxygen interacting with the myoglobin, found in red meat.
Many retailers choose to utilize carbon monoxide and other additives to keep the bright red coloring of their meats. We choose to not add chemicals to our beef products. We believe in healthy, wholesome and pure.
What does Wagyu actually mean?
Double 8 Cattle Company solely raises 100% Fullblood Wagyu.
Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They have never been crossbred with other cattle breeds, such as Angus.
Our cattle are descendants of the Fullblood Wagyu that came to the United States between 1976 and the late 1990s. During that time, Fullblood Wagyu bulls and heifers were imported from Japan. The first Wagyu exported from Japan to the U.S. were two Fullblood Japanese Black bulls and two Fullblood Japanese Red bulls. The majority of Fullblood Wagyu imported were Japanese Black, which is the breed of Wagyu Double 8 Cattle Company raises. In the late 1990s, after less than 200 Fullblood Wagyu were imported from Japan, the export ban was put back in place. To this day, no more Fullblood Wagyu genetics have left Japan. As previously stated, Double 8 Cattle Company’s Fullblood Wagyu are the direct descendants of the Wagyu that were imported in the late 20th century, and they do not have any Angus or other cattle breed in their genetics. The Wagyu that were imported from Japan are the Sires, Grandsires, Dams, Granddams, etc., of our cattle herd. Again, they have never been bred with Angus or any other breed and are all registered 100% Fullblood Wagyu.
How long can I keep my Fullblood Wagyu beef frozen?
The USDA states that freezing keeps food products safe almost indefinitely if stored at 0°F (or lower). This temperature retains vitamin content, color, flavor and texture.
A key component to maintaining quality is ensuring that the product’s vacuum sealed packaging is not permeable to air. If your freezer is above 0°F, we recommend using the frozen meat within 4 weeks of receipt.
If your freezer is set to the recommended temperature and your products remain frozen in vacuum sealed packaging, we recommend enjoying your Fullblood Wagyu beef products within 6 months of receipt, although they will last well beyond that timeframe.
Do you sell to restaurants?
Currently, the majority of our sales are direct-to-consumer. We also distribute to a handful of restaurants in the Midwest.