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Rib Eyes are always a popular choice for their excellent rich beefy flavor. Rib Eyes taste best when cooked between rare and medium. It’s best to cook with high-heat cooking methods, like grilling, to accomplish the perfect tenderness.
$54.75 – $66.75
We are located at 8402 Northwood Rd. Lynden, WA
We will let you know when your order is ready for pick-up orders. Please wait until we’ve notified you before coming to pick it up here on the Farmstead.
The store is open Saturdays from 10-4PM.
Or Or you can make an appointment by going here: Make an appointment for the Store
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.
Oostema Wagyu (or American Wagyu) beef is produced here on the Farmstead by crossbreeding our 100% Wagyu with American Domestic Breed; which results in a cross-breeding. All of the sires are hand-picked by Glen himself.
The fat content is typically lower than Japanese Wagyu due to less marbling, and this creates a hearty, beefy flavor many find very palatable when included in well-known dishes. The result is a pleasant balance of tenderness, texture, and flavor.
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.
Email is the best method for getting in touch with us. If you want to speak with someone, it works best to send us an email requesting a phone call.
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 for orders over $200, next day to the Pacific, 2 to 3 day to Midwest and East Coast.
Yes, we do. Depends on the destination and the amount of meat. All shipping is charged to the purchaser.
We ship on Mondays and Tuesdays. Since we are shipping a perishable product we don’t want it sitting on a loading dock or in a hot delivery truck for the weekend, and shipping early in the week lowers the chances of that from happening.
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.
Yes, we are a family farm. If you would like to know more please visit our About Us page.