Wagyu Beef Thor’s Hammer

Cooking and Serving:

On the smoker: We recommend a cooking temperature of 250 - 300F with a final internal temp of 205F for that fall-off-the-bone buttery texture. While achieving this final temperature, please follow best smoking practices in regards to maintaining moisture by wrapping the hammer at the stall and incorporating a water pan to prevent drying out the meat.

In the oven: Try our Red Wine Braised Wagyu Thor’s Hammer recipe

When the beef shank is cooked, the meat contracts, revealing more of the marrow bone and creating a striking resemblance to Thor's hammer. For an impressive centerpiece, present the cooked shanks on the bone on a sauced platter or with sauce on the side. When slow-cooked, the fork-tender meat pulls away easily, requiring no knife, allowing guests to easily serve themselves.

Any of your favorite classic comfort food sides are excellent with slow-cooked wagyu beef. Here are a few complimentary dishes for inspiration:

• Creamy polenta with freshly grated Parmigiano Reggiano
• Mashed Yukon gold potatoes with a generous spoon of creme fraiche and finely chopped chives
• Roasted root vegetables with a flurry of fresh herbs and drizzle of balsamic glaze
• Low-cooked whole cippolini onions in beef demi-glace
• A crisp salad dressed in vinaigrette is the perfect foil for starchy sides and rich beef.

• Wine: Try full-bodied, Grenache-based reds from the Languedoc region. Or a classic Barbaresco with balanced acidity.
• Spirits: A classic, straight bourbon cocktail, like an old-fashioned or a boulevardier, will pair well.
• Non-alcoholic: The warm spice of a craft ginger beer is a great match.

We work with ranchers who raise Wagyu cattle in the Midwest, combining Western ranching know-how with traditional Japanese techniques. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives.

Our cattle begin on pasture and are then introduced to a gradual feeding system in the Japanese style, with seven different feed variations, which include grain, rice plant, corn, free-choice minerals, and fresh water. And, like their Japanese cousins, the strictly followed diet rotation is the secret to developing the characteristic marbling, delicate texture, and superb flavor.