Meatworks
All Hall Farmstead Artisan Japanese Akaushi Wagyu cattle are DNA tested and tracked for authenticity, repeatability and consistency, ensuring each cut of beef produced exceeds expectations each and every time.
Hall Farmstead's Japanese Akaushi Artisan Wagyu New York Strip is known for its exceptional buttery flavor and tenderness. Each hand-cut and packaged piece is approximately 16oz and 1.5" thick.
Hall Farmstead's Japanese Akaushi Artisan Wagyu Filet Mignon is fork-tender, melts in your mouth, and is the most prized cut of beef. Each hand-cut, trimmed, and packaged piece is approximately 8oz and 3" thick.
Hall Farmstead's Japanese Akaushi Artisan Wagyu Bone-In Ribeye steaks are tender, juicy, and exceptionally flavorful, with just the right amount of fat. Each hand-cut and packaged piece is approximately 16 oz and 1.5" thick.
Hall Farmstead's Japanese Akaushi Artisan Wagyu Sirloin is sought after for its flavor and tenderness. Each hand-cut and packaged piece is approximately 16oz and 1.5" thick.
Hall Farmstead's Japanese Akaushi Artisan umami-rich Wagyu Ground Beef (4 - 1.5 lb patties) is the most amazing, mouth-watering, and tender you will ever have. Great for hamburgers, meatloaf, lasagna, meatballs, and more.
"I am blessed to have been born and raised in Monroe County, KY nestled among the rolling hills where the Cumberland and Barren rivers flow on the Kentucky/Tennessee border. Monroe County is enriched with abundant natural resources ideal for raising cattle. The limestone filtered springs and streams combined with green pastures are full of nutrient grasses and soil mirroring that of the Kumamoto region of Japan, birthplace of Akaushi Wagyu which makes it possible to produce luxury artisan beef.
Hall Farmstead’s promise will always be to provide our customers a luxurious indulgent experience with each bite of 100% Hall Farmstead Purebread Artisan Wagyu beef. "
Wagyu is a breed of cattle from Japan known for its exceptional marbling—thin streaks of intramuscular fat that give the meat its buttery texture and rich flavor.
The main difference is the marbling and fat quality. Wagyu fat has a lower melting point, which gives the meat its signature tenderness and luxurious, melt-in-your-mouth flavor.
Wagyu stands out from Prime beef because of its genetics and marbling. Wagyu cattle are bred to develop fine, even marbling throughout the meat, giving it a buttery texture and rich, melt-in-your-mouth flavor. Prime beef, while the highest USDA grade, has coarser marbling and a bolder, more traditional beef taste. In short, Wagyu offers a more luxurious, tender experience, while Prime delivers classic steakhouse flavor and texture.
Medium rare to medium is ideal to preserve juiciness and texture. Overcooking can melt too much of the fat and make it less tender.
Yes, but keep it simple. A light sprinkle of salt and pepper before or after cooking enhances the flavor without overpowering it.
