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PT000505
$12.50
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Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
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Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.
Roasted these last month, these are the best flavored marrow bones i ever purchased.
Amazing tasting marrow. I broiled it for 12 mins at 425f. A little salt n pepper and garlic powder.
The customer service was very excellent, the ship came on time, and my order was better than I thought!!! I will be ordering again and again!!! Thanks
I wished the bones had been a larger size But very delicious !!! I appreciated that the animal was not a mixed breed.
I have ordered these bones several times because of the quality and flavor from these particular bones. Most recently, I have been roasting them, removing the fat into a hot pan, add crushed garlic paste, a little evoo, and melt the mixture down. Boil some spaghetti al denti and pour the spaghetti right into the pan stirring all of the ingredients together. Add 1 cup of Iberico cheese, 1 cup of Gruyere and 1 cup of Parmigianino-Reggiano cheese. Stir in so all of the cheeses melt evenly. Add pasta water if too thick. Season according to taste. I personally add sliced steak to the top of the platter of spaghetti. Outstanding. And I'm Sicilian! You have to try this, it's the best thing I ever had and the marrow from these bones makes a big difference.
