Subscription Box Members
Welcome to the Wagyu Subscription Club.This is your hub for shipment information, recipes, and more.
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Our Fourth Quarter Box:
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
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
- Remove the Petite Tender from refrigerator and allow the steak to come to room temperature, about 30 minutes to 1 hour
- Preheat oven to 400°F. Generously coat all sides of the Petite Tender with salt & pepper
- 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
- Sear all sides of the Petite Tender until browned, about 2-3 minutes per side
- 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
- 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
- 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
- Once wine has reduced and slightly thickened, add 2 tablespoons of Ploughgate Butter. Stir to combine. Remove from heat
- Slice and plate Petite Tender. Pour red wine demi glace over the meat, top with chopped fresh parsley and serve
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