{"id":319,"date":"2018-04-04T19:49:36","date_gmt":"2018-04-04T19:49:36","guid":{"rendered":"http:\/\/drathfamilyfarm.com\/?page_id=319"},"modified":"2026-09-04T14:24:31","modified_gmt":"2026-09-04T14:24:31","slug":"farm-to-table-wagyu","status":"publish","type":"page","link":"https:\/\/drathfarmwisconsin.com\/index.php\/farm-to-table-wagyu\/","title":{"rendered":"Farm To Table Wagyu"},"content":{"rendered":"
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Wagyu Beef Sales - Available to Individuals and Commercial Accounts<\/h3>\n
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Drath Family Farm LLC is proud to provide premium Wagyu beef . Typical order range from a quarter of beef to a whole steer. Keep in mind that when ordering a quarter of beef, it comes as a split-side which mean you get cuts from the front and rear quarters. This will ultimately effect your options during processing. Pricing is based on carcass weight which is typically around 800 -1000 lbs for a full animal or 200 -250 lbs for a quarter animal. Slaughter fees (approx.$18\/quarter ) and processing fees (approx. $0.85 \/lb) are paid by the buyer. Please check back here for information on availability and estimated harvest dates. If you have any additional question in regards to current pricing or if you would like to receive additional information, please contact us using the question box located at the bottom of this page.
\nFor your convenience, we have provided a typical cut summary for a quarter beef (split-side).
\nRoasts are about 3-4 lbs
\n55 lbs of ground beef 80% lean\u2026.with Wagyu its impossible to get leaner than that!
\n4 chuck roast
\n1 arm roast
\n1 cross rib
\n1 brisket
\n8 rib steak 1\u2033
\n10 short ribs
\n4 T-bone 1\u2033
\n2 porterhouse 1\u2033
\n3 sirloin steak
\n1 flank steak
\n1 sirloin tip roast
\n1 rump roast
\n4 top round steak
\n1 round roast<\/p>\n

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1. Our most popular cut the ribeye is extremely flavorful and tender with two very distinct eating experiences with the super buttery ribeye cap still intact and the abundantly marbled eye area. This steak is sold in packs of two and each ribeye is cut to approximately 1\" thick. All our meat is dry aged between 21 and 28 days. Cooking this high grade steak we recommend using a cast iron skillet and finish in the oven.<\/p>\n

2. This is known as the Kansas City Strip or the New York Strip, it is a highly marbled cut with tremendous flavor and tenderness equally as popular and elegant as the ribeye. We cut all our strips to approximately 1\" thick. Dry aged between 21 and 28 days for even more flavor and tenderness. We recommend cooking in cast iron and finish in the oven for a great steak house finish.<\/p>\n

3. The most tender and sought after cut of the entire steer, intense marbling and extremely tender steak. We have various sizes of tenderloin steaks in two packs.<\/p>\n

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Wagyu ground beef is by far the best ground beef available, our ground beef is made from the chuck and round with no other additives. We like to make our own half pound burger, melt in your mouth<\/p>\n

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Our Wagyu brisket is the envy of every competition BBQ team out there. Most teams are cooking with a 50% Angus\/Wagyu cross brisket, ours are 100% full blood Wagyu.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

WAGYU CONTACT<\/h3>\n
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Contact us with questions or to check available stock<\/p>\n

Drath Family Farm Wagyu- Keary Drath<\/p>\n

Cell. (715) 498-9974 | click here to email<\/a><\/p>\n

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Drath Family Farm LLC is proud to provide premium Wagyu beef . Typical order range from a quarter of beef to a whole steer. Keep in mind that when ordering a quarter of beef, it comes as a split-side which mean you get cuts from the front and rear quarters. This will ultimately effect your … <\/p>\n

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