First of all, what is a Bavette? Bavette is French for “bib.” This name is given to long flat cuts of meat due to their similarity with the bib shape. And it’s also known as the flank steak or bottom sirloin flap in some places.
My favorite! Pre-make, a basic meatloaf, put it in the freezer, and pull it out for any meal plan. Meatloaf freezes well, defrosts easily, and makes a great base for any meal.
This Wagyu Burger is made with Oostema Farmstead Wagyu beef and is flavorful and juicy with the perfect caramelized crust, and you will never want a regular hamburger again! If you have never tried our wagyu beef, you are in for the treat of your life. Wagyu beef burgers are the juiciest, most flavorful burgers […]
Known among chefs as “the poor man’s ribeye,” chuck steak is common and incredibly inexpensive. While chuck is often purchased as a roast—destined to cook for hours in a slow cooker to become tender enough to enjoy—what many home cooks don’t know is that in steak form, chuck holds the potential to be one of […]
Our Oostema’s Farmstead Wagyu Beef for stewing elevates this classic beef stew recipe! These are cubes of beef from our Wagyu and will take your classic Winter beef stew to the next level! Ingredients 2 pounds Oostema’s Wagyu Beef Stew Meat, cut into 1-inch cubes 1 to 2 tablespoons canola oil 1-1/2 cups chopped onions […]
Oostema Farmstead’s Wagyu rib steak is a flavorful and juicy steak, marbled to perfection.The buttery flavor that comes oozing from the steak will leave you speechless. Ingredients1 lb. Oostema Farmstead Ribeye2 tsp. saltSea salt, for finishingPepper, optional Instructions Remove the steak from the packaging and allow it to come to room temperature 30 minutes prior to […]
Grilling season is here, and I’ve got a super easy side dish idea for you: Grilled Zucchini with Feta and Herbs!
Brisket is known for its delicious results when slow cooking over low heat. Wagyu Brisket creates an especially juicy flavor and tender texture that outshines any Angus Brisket. Why Wagyu beef? This type of meat is known for its exceptional marbling, which means the fat is more incorporated into the muscle rather than […]
This fresh, bright salad is our take on the Italian dish Tagliata, which translates to “sliced steak.” Marbled Wagyu skirt steak is pan-seared in a cast-iron skillet, sliced thin, and served beside warm blistered cherry tomatoes and lightly seasoned fresh arugula. With freshly shaved parmesan on top, this warm summer salad is perfect for any occasion. Serving […]
Hearty and oh so delicious, chili is one of those recipes that gets a serious upgrade when made with our Wagyu Ground Beef. The juices of the Wagyu simmer in with rest of the ingredients, imparting its buttery flavor in every bite. Wagyu Beef Chile RecipeServes 6 Ingredients 2.5 pounds Oostema Farmstead Wagyu Ground Beef1 […]
You can either purchase it online by going here or call us for an appointment to come into the store on the Farmstead.
For pick-up orders, we will let you know when your order is ready. Please wait until we’ve notified you before coming to pick it up here on the Farmstead.
We respond to all purchases within 24 hours, Monday through Saturday 9am-5pm PST. All emails received after business hours, holidays or during the weekend will be answered on the next business day.
While we would love to host all of our customers, only our registered guests on the Farmstead can visit the animals and watch how we raise our cattle. To book one of our accommodations, go here: https://oostemafarmstead.com/
No, but this is a very common question. Although all Kobe is Wagyu, not all Wagyu is Kobe. Wagyu is the breed of cattle, which hails from Japan, and is famed for its dense marbling and flavor. Kobe beef comes from Wagyu cattle that meet very strict guidelines and are born, raised, and processed in Hyogo Prefecture of Japan, whose capital city is Kobe. Wagyu beef from the US could never be Kobe beef.
When beef does pass inspection, it is stamped or labeled with the USDA inspection stamp, and that means it is fit to eat. The USDA’s inspection is all or nothing. There’s no halfway or partially-passed beef. Meat inspection is a very thorough process.
All of the meats are sealed and frozen.
No, all of our meats come straight from the butcher. Everything is frozen and uncooked. If you wish to have it thawed upon your arrival, please let us know. We can take it out of the freezer and have it thawing in the refrigerator.
No, we do not require a minimum.
Yes, if you wish to buy bulk, send us an email and we can send you some information.
We offer FREE to-your-door meat delivery to the surrounding City of Lynden, within a 20-mile radius for orders over $200.
Yes, we do. Depends on the destination and the amount of meat. All shipping is charged to the purchaser.
We accept the following forms of payment:
Cooking Wagyu is easy. Keep it simple and let the rich beef flavors play a starring role.
We recommend simply seasoning with sea salt and fresh ground pepper and never ever cooking past Medium Rare! Visit our Blog for other Recipes and Tips.
Meat products — 40 lbs or 20 kilograms. Permitted only if accompanied into Canada by the traveler. For more information, go here.
Our chickens are Free Range.
Right now, unfortunately, they are not allowing eggs. To find out more, go here.
© 2022 Oostema Farmstead. Site by Down The Line.
