Member's Mark Australian Wagyu Ground Beef, Frozen, 1 lb., 6 ct.

Member's Mark Australian Wagyu Ground Beef, Frozen, 1 lb., 6 ct. has the unique combination of taste and tenderness of highly marbled Wagyu beef. The Wagyu meat has a renowned buttery flavor and tender texture that makes for an unrivaled eating experience. Slow fed for over 400 days on a high-grain ration, Wagyu beef is characterized by an abundance of fine marbling throughout the steaks, making every bite juicy and tender Wagyu cattle originated in Japan. For centuries, Japanese farmers safe-guarded this breed to create the world’s most flavorful beef. Today, our expert Australian farmers honor those same traditions by raising our Wagyu-crossed cattle on special grain rations and giving the extra time to properly finish and mature with no artificial ingredients and raised without added hormones. This is the perfect solution for your dinner needs. Storage/Thawing Instructions 1. Unbox the ingredients and handle the dry ice with care, avoiding skin contact. 2. Store the Wagyu ground beef in the freezer or in the refrigerator to thaw. You may refreeze the product for up to 1 year if the product remains in the original packaging or refrigerate the product for serving within 7 days. Thaw in refrigerator for best results. Ground beef is ready to cook. Wagyu Ragu Pappardelle Recipe Ingredients 1 oz. Dried Porcini Mushrooms 1 lb. Member’s Mark Wagyu Ground Beef 2 Carrots, Peeled And Minced (About 1 Cup) 1 Large Onion, Minced (About 1 Cup) 2 Cloves Garlic, Minced (½ Cup) Dry Red Wine (1 Can - 28 oz.) 2 tbsp. Tomato Puree Chopped Fresh Basil Leaves (Optional) 1 lb. Uncooked Pappardelle Pasta Grated Fresh Parmesan Cheese (Optional) Preparation 1. Soak the mushrooms in 1.5 cups warm water for 10 minutes or until softened. Reserve 1 cup soaking water. Chop the mushrooms. 2. Heat a 12-inch skillet over medium-high heat. Add the beef and season with salt and pepper. Cook until well browned, stirring often to separate meat. Pour off all but 1 tbsp. fat. 3. Add the carrots, onion and garlic to the skillet and cook for 5 minutes or until the vegetables are tender-crisp, stirring often. Add the wine, reserved water and softened mushrooms and cook for 3 minutes. Stir in the tomato puree and heat to a boil. 4. Reduce the heat to low. Cook for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Stir in the basil, if desired, during the last 2 minutes of the cooking time. While the sauce is cooking, cook and drain the pappardelle according to the package directions. 5. Serve the pappardelle with the sauce. Top with the cheese and additional basil, if desired.