Ground Beef
Average weight: 1 lb.
New England Wagyu’s Ground Beef is rich, juicy, and full of flavor. Whether you're making burgers, meatballs, or tacos, this 1 lb. pack is ready to upgrade your everyday meals.
Cooking Tips
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Brown in a hot skillet for tacos or pasta sauces
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Shape into patties and grill or pan-fry
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Add breadcrumbs and seasoning for juicy meatballs or meatloaf
FAQs
Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.
Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.
Q: Is this 100% Wagyu?
A: Yes, our cattle are 99–100% DNA-verified Wagyu — never crossbred with commercial cattle.
Q: Can I grill this cut?
A: Some Wagyu cuts have high fat content and are best cooked in cast iron. We only recommend grilling leaner steaks like flank, sirloin, or hanger unless you're confident in managing flare-ups.
Q: Where is this sourced?
A: Raised, finished, and processed by our team in Peterborough, NH & Mason, NH — from pasture to plate.
What Makes Us Different
Breed Integrity
New England Wagyu
99–100% DNA-verified Wagyu; No guesswork, just traceable genetics from pasture to plate.
Others
Often crossbred and unverified, with no transparency into lineage or purity.
Raising Standards
New England Wagyu
Pasture-raised on small New England farms with ethical, stress-free care, and no feedlots.
Others
Factory-farmed, confined environments with minimal animal welfare practices.
Nutritional Profile
New England Wagyu
Naturally rich in Omega-3s, CLA, and heart-healthy monounsaturated fats.
Others
Higher in saturated fats, lower nutritional transparency, and no focus on fat quality.
Transparency & Traceability
New England Wagyu
Full farm-to-table visibility: you know exactly where and how it was raised.
Others
Generic labels with unclear sourcing, mass production, and little accountability.
Quality & Flavor
New England Wagyu
Ranked #1 in health, flavor, and marbling in Auburn University's Triple Crown Steak Challenge.
Others
Inconsistent flavor and grading, often frozen for long periods and mass-produced.
