Wagyu Weekend at Eataly LA

Wagyu Weekend at Eataly LA

Ready to get your grill on? For one weekend only, we're offering 50% off select Snake River Farms American Wagyu cuts, just in time for Memorial Day. Wagyu beef boasts intense marbling, which helps to create a prized melt-in-your-mouth texture.

WAGYU CUTS UP TO 50% OFF 


Wagyu Zabuton $44.90/lb  $22.45/lb

Wagyu New York Strip $69.90/lb  $34.95/lb

Head to the butcher counter at Eataly LA from May 26 - 28, and snag huge savings on select Snake River Farms American Wagyu cuts, while supplies last. 

ABOUT SNAKE RIVER FARMS

Snake River Farms American Wagyu are raised along the high plain of the Snake River in Eastern Idaho, a herd that's one of the most highly regarded groups of American Wagyu cattle in the world. As always, we are proud to say that all of the meat we offer follows our “never ever” guidelines: No antibiotics ever! No added hormones ever! No growth-promoting drugs ever!

Wagyu-Select

WHAT IS WAGYU?

The term Wagyu refers to all Japanese beef cattle. In Japan, wa means “Japanese” and gyu means “cow." The genetics of Wagyu cattle date back 3,500 years, with prized DNA giving them their signature intramuscular marbling. Wagyu cattle are most famously from Kobe, and the name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as “Wagyu” or “Kobe-style.” Wagyu beef is also known as “American-style Kobe beef,” which is the result of crossbreeding Japanese Wagyu cattle with continental breeds of cattle.

WHAT DOES WAGYU BEEF TASTE LIKE?

You’ll find that it has a buttery, yet firm texture and lustrous, red color. It's a very juicy style of beef with some serious umami flavor. Although it has a strong beefy taste, it’s more “sweet” than “greasy.”

HOW SHOULD YOU COOK WAGYU?

Check out our butcher's guide to better grilling!

Curious to learn more? Check out our ultimate guide to Wagyu (and try this tagliata steak recipe), then mark your calendars for our Wagyu sale.

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