Akaushi Wagyu Chuck Eye Steak

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We include food-grade ice packs in every shipment to keep your beef cold. If the ice packs melt or the beef begins to thaw, don’t worry — that’s normal during transit. As long as it’s still cool to the touch, it’s perfectly safe to refreeze or cook right away.

Free Local Deliveries within 24 miles

Over 24 miles — Free Local Delivery for orders $100+

Under $100:
• Local Delivery (24–40 mile radius from ranch address): $8
• Local Delivery (40–100 mile radius from ranch address): $15

Nationwide Free Express Shipping** for orders $300+

Items will be delivered in 3–5 business days if outside of the Hot Springs Metro area.

HOW TO THAW
Thaw steaks overnight in the refrigerator. Leave them in their vacuum-sealed packaging and place them on a plate or pan to catch any drips that may leak out during the thawing process. Do not stack your steaks, as they will take longer to thaw.

HOW TO COOK

1. THAW: Thaw your meat in the refrigerator at least 24 hours in advance. About 1 hour before cooking, set it out to reach room temperature.

2. HEAT: A pre-heated pan (or grill) allows for a more even cook and a proper sear. While waiting for it to heat up, season your steak with your favorite seasoning (our favorite is JUST salt).

3. SEAR: These steaks cook quickly, so keep an eye on them. You’ll want a good sear on both sides — look for a deep, golden-brown crust.

4. TEMP: Using a meat thermometer, we like to pull the steak off the heat at 125°F internal and onto a cutting board.

5. REST: Allow the steak to rest for 3–4 minutes so the juices can redistribute throughout the meat.

6. ENJOY: Slice against the grain and dig in!