If the meat is frozen, partially frozen, or it arrives thawed and cool to the touch, it remains safe to eat. If the meat is thawed and you are unsure if it is safe or cool to the touch, please give us a call at (806) 207-8391 to discuss further. We will always make sure that you receive a product that is safe to eat and enjoyable.

If your product is thawed but still cool to the touch, the product is safe to eat within 7 days or may be refrozen. If your product is not cool to the touch, please email us at sales@buywagyu.online

Accuracy is very important to us. We guarantee you will receive the product you ordered. If a product is out of stock, we will notify you in a timely manner and give you an opportunity to make a substitution.

Given the perishable nature of our product, we employ the highest standards to ensure your product arrives in wholesome condition. By utilizing an insulated cooler and dry ice, Buy Wagyu guarantees your product will arrive in wholesome condition. Unfortunately, we cannot accept returns because of the perishable nature of our product. However, if you are ever unsatisfied, please notify us and we will replace your order or issue you a Buy Wagyu gift card, provided you inform us within 24 hours after receipt of your order.

It is ideal to thaw beef in the refrigerator where it remains at a safe temperature (40°F or below). Most steaks will thaw in one day, while larger items such as brisket or prime rib may take an additional day or more. After thawing, beef can be refrigerated safely for 3 to 5 additional days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking. Avoid thawing on the counter or in other locations. While quick thawing can be achieved under cold running water, it is ideal to slowly thaw beef in the refrigerator. Do not use warm or hot water to accelerate thaw time.

When comparing wet aging vs. dry aging, contrast how the meat is dehydrated. For dry aging, whole sides of beef or primal cuts are hung in open air at a temperature just above freezing and left to age for several weeks. Enzymes work on the muscle fiber during this process while the meat is slowly dehydrating. This concentrates the meat and changes the texture and flavor. The wet-aging process involves vacuum sealing cuts of beef and shipping directly to the market. The aging takes place between slaughter and sale while the meat is in transit and the enzymes have time to tenderize the meat. The biggest plus is that there is no weight loss in the meat due to dehydration. It is a relatively recent technique that developed along with advances in vacuum seal technology and refrigeration.

At Buy Wagyu, all cattle are 100% pasture-raised and grain finished. There are NEVER EVER hormones, growth promotants, or animal byproducts administered to them in this feed.