Subscription Box Members

Welcome to the Wagyu Subscription Club. 

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Our Fourth Quarter Box:

Happy Hallo-wagyu

Our next quarterly box will ship on Monday, 10/24.

Inside, you'll find: 

  • One XL Ribeye - Weighing in at 1.4 - 1.6 lbs, this is a great cut for sharing
  • One Petite Tender (Teres Major) - An ideal cut for roasting in the oven or cooking in a cast iron skillet on the stovetop
  • Two Packages Burger Meat - Perfect for grilling on Football Sunday
  • Two Packages Smoked Chorizo - Enjoy these spicy sausages around a campfire or slice and add to a charcuterie board

Ploughgate Creamery Cultured Espette Pepper Butter

Q4 Featured Recipe


Vermont Wagyu Petite Tender with Red Wine & Shallot Demi Glace
This Petite Tender recipe gets a subtle spicy kick from the Ploughgate Creamery Cultured Espelette Pepper Butter. Pair with roasted fall vegetables and a bold red wine.



1 Vermont Wagyu Petite Tender
3 tbsp Ploughgate Cultured Espelette Pepper Butter, divided
Salt & pepper
2 tbsp minced shallots
4 sprigs fresh thyme
¾ cup dry red wine
1 tbsp chopped fresh parsley for serving


  1. Remove the Petite Tender from refrigerator and allow the steak to come to room temperature, about 30 minutes to 1 hour
  2. Preheat oven to 400°F. Generously coat all sides of the Petite Tender with salt & pepper
  3. Heat a seasoned cast iron skillet on the stove over medium-high heat. Once hot, melt in 1 tablespoon of Ploughgate Butter and nestle Petite Tender into the skillet 
  4. Sear all sides of the Petite Tender until browned, about 2-3 minutes per side
  5. Transfer the skillet into the oven. Cook until the internal temperature reaches 130°F for medium-rare, or 140°F for medium. Remove the skillet from the oven. Transfer Petite Tender to a cutting board and lightly tent with foil to rest
  6. Bring the skillet with the remaining browned bits back to the stovetop. Over medium heat, add minced shallots, stirring for roughly 30 seconds until tender
  7. Add thyme sprigs and pour in the ¾ cup of wine. Using a wooden spoon, scrape up the browned bits from the bottom of the skillet. Reduce heat to low and allow wine to reduce by half
  8. Once wine has reduced and slightly thickened, add 2 tablespoons of Ploughgate Butter. Stir to combine. Remove from heat
  9. Slice and plate Petite Tender. Pour red wine demi glace over the meat, top with chopped fresh parsley and serve

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