Very cheap compared to normal price. Waygu brisket is about 15 a pound normally. You're looking about 90 a pound for a ribeye normally...

Wagu is a very high fat beef , even grocery store steak is going to run you 12-15 a pound for a ribeye , so for specialty beef 18-20 a pound is fairly normal

if you go to a steak house they will set the price around 25-30 for the current price on a T-bone per pound

Yes, our (this) non-GMO American F1 Wagyu is $60/$80 per steak in restaurants (you get many different cuts, not all steaks, there are only so many steaks per cow). It's a very very (never before offered) good deal.

Our fullblood line is much more expensive. We did this to be priced for American Families and took very-little profit (with volume we'll make real money). We hope and pray it takes-off and people can buy the beef they really demand, and from us. Also, parallel e_conomy; we're trying.

Whole beef butchered wrapped and frozen is about 2500 here.

a good friend of mine dose all grass fed beef all organic non gmo

a t-bone is right about 20 a pound purchased frozen by the peice vacuum packed sold direct on farm ,but man it is a really good 2 week dry aged steak so tender good flavor.
not your grocery store light pink steak.

premium beef is not going to come at bargain store prices and if people think it is not a deal , they don't need to buy it.

also something to be said for the price of a guy working the farm that has been in his family >100 years in such a way he can afford to farm and raise his family.
rather than just the cheapest beef out of mexico cut in the biggest packing plant

i buy mine from a local butcher. beef is raised local too. slicked up marketing is not superior quality

Some of are fancy pants Wagyu beef….
Wagyu is just more fat imho…..

The New York in your post has to much fat left on it …imhoifiho. My grill would explode….

Keep in mind that package doesn't specify exactly what your getting as far as cuts and number. Does say a generous portion of burger though

Hummmmmmmmmmmm.....

Beef out of NM is my favorite....
I think it is feed illegal border crossers

The answer is: It could be any amount.

The internal goal in packing was: About 4lbs. per box. Now some will have more, some will have less. We used a family-owned USDA butcher (also to keep costs down vs. our main plant) who packed every box manually and tried to meet our goals. We will get better and better at this (DTC operation, different than our main business) as we progress.

When you have X-number of cows, and try to sell them for the best price possible by packing 10lb. boxes, it's not the same as going to a fancy NYC restaurant and demanding your NY Strip medium-rare, then walking out the door several hundred dollars lighter after two steaks. We sold this beef for American families to get a great quality product, at prices they couldn't get anywhere else.

So by reading this add and the thread this is my take away,
You can order around 10 lbs of meat no guarantees on what you get or how much of any single item . But for 18 plus dollars a pound they are doing you a favor, because this is special magical beef .

You have a nitch product that your trying to sell to people still connected to the land and most know something about farming and raising livestock on this site anyways. Your magic cows don't take considerably more feed or time then other breeds or methods. Your using marketing ploys of non this or that to play the public. You keep saying its an 80 steak in a restaurant but want consumers to trust youll get a steak of that quality in the mystery box. If this works i have some ocean front property in Az we can team up to sell.

You will get a nice selection. I'm unsure as to what you believed would be one's ulterior motive other than to deliver the best product possible at a respectable price.

Our best F1 are exactly the same beef in the Azure box as in restaurants, just in the boxes we're selling all the cuts, not just steaks. So yes, the cow in the pasture, then feed lot that goes to "Fancy Restaurant #1" is physically next to (without cherry picking) the cow that went to Azure. I don't know how else to say they are the exact-same-cows. It's a binary thing. They are the same-cows.

What is A5 Wagyu people talk about.

I had some wagu steak once. If you like to eat the fat on a regular steak, you would have liked this steak. The texture was almost like eating cheese.

Nice!

I can't understand why it would make a superior burger?

Waygu beef is all over Facebook and Craigslist here right now. I wonder if it will partially replace Angus beef.

Keith

I want to meet the guy that can taste the difference in a black colored beef and a red colored beef when its butchered and cooked. Angus beef was another slicked up marketing scheme. Been told the black calves put on more meat on average per ton of feed. That may be true.

Not a chance for several reasons