Wagyu Sausages // 32 Links

These incredible sausages are filled with a special blend of filet mignon, striploin, ribeye, flat iron, brisket, and ground beef. That’s it—no hormones, no antibiotics, preservatives or gluten. They’re simply the best Wagyu beef, put together to make a gestalt dish that is greater than the sum of their already great parts. They're best grilled and can be enjoyed at any time.

Mary Lloyd Estrin and her husband Robert Estrin took the reins of the Lone Mountain Ranch in the mid-90s. And after experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2010, the restaurant and consumer arm of the business was launched, bringing their 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike.

Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer.

Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.