HOW IT WORKS

The Browsey Acres model is simple: 1. WE raise. 2. YOU select. 3. WE deliver.

For more information on how we raise our meat, check out Meet the Meat.

WAGYU LOTTERY NOW CLOSED

Browsey Acres and the sustainable lifestyle Ronda Rousey and Travis Browne are living started with small choices to make the world a cleaner, safer, and better place for everyone—including their cows. The little things Ronda and Travis began to change in their life—like installing water catchment systems to conserve water and making eco bricks out of plastic bottles—grew into the bigger picture you see now, the Browsey Acres ranch.

The quality of life for Ronda and Travis’ family and their cows has only improved the more they continue to live sustainably. They knew they created something special with Browsey Acres. Which is why giving people the opportunity to take responsibility for where their food comes from is something that means the world to them. All the love and care they put into their Wagyu cows now comes back to you.

Big change is made from the small choices you make every day. So we thank you for choosing Browsey Acres.

Browsey Acres offers specially-curated Wagyu beef boxes in the form of a lottery system. These boxes fall into three separate tiers: Sandan, Nidan, and Shodan. The cuts listed below (Prime, Secondary, and Family) are an example of the different categories of meat cuts.

Because each animal is unique in size, actual cuts, weights, and prices may vary.

On occasion, Browsey Acres also runs auctions for our Wagyu. You can learn more about that process here.


Tier 1: Sandan Box

1 Tomahawk Steak (pictured above)

A Wagyu tomahawk steak may be the most prized cut of all. Essentially a ribeye beef steak, the tomahawk steak is cut specifically to have at least five inches of rib bone intact. This leaves an extra-long, French-style trimmed bone that resembles a rack of lamb. French-style or “Frenching” is a butcher trim that leaves the bone looking like a perfectly shaped handle. The extra care and attention to cutting and trimming fat makes the tomahawk steak the gem of the culinary world. It also makes it one of the most expensive cuts of meat.

Read more about Wagyu tomahawk steak here.

1-2 Sirloin Steaks

The sirloin steak is the most popular steak cut and can be served in a variety of ways. Sirloin steaks come from the sirloin, located in the rear back portion of the cow. It continues off the short loin where T-bones, porterhouse, and club steaks are also cut. The top portion of the sirloin is slightly more tender than its counterpart, the bottom sirloin. Most cuts labeled solely “sirloin steak” are bottom sirloin, but both are virtually interchangeable in recipes.

Read more about Wagyu sirloin steak here.

Ground Beef

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Read more about Wagyu ground beef here and here.

Tier 2: Nidan Box

1 Prime Cut of New York Strip (pictured above)

The New York Strip steak comes from the short loin subprimal, which is also part of the loin primal. The cow’s loin primal is the main source of quite a few coveted steak cuts, including the filet mignon. The New York Strip steak is one of the most popular cuts sold in restaurants and steakhouses for its hearty appearance and bold beef flavor. In fact, this cut’s huge popularity in New York City steakhouses is what gave it its name.

Read more about Wagyu New York Strip here.

1 Chuck Roast

A chuck roast comes from the shoulder and neck area of the animal. Chuck roasts are extremely versatile and are probably best known for their role in classic pot roast meals. Wagyu chuck roasts are slightly fattier than a round roast or brisket but also have a richer taste and a melt-in-your-mouth texture.

Read more about Wagyu chuck roast here.

Ground Beef

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Read more about Wagyu ground beef here and here.

Tier 3: Shodan Box

1 Chuck Roast

A chuck roast comes from the shoulder and neck area of the animal. Chuck roasts are extremely versatile and are probably best known for their role in classic pot roast meals. Wagyu chuck roasts are slightly fattier than a round roast or brisket but also have a richer taste and a melt-in-your-mouth texture.

Read more about Wagyu chuck roast here.

Stew Meat (pictured above)

Wagyu stew meat comes from the chuck roast portion of the animal. Stew meat doesn’t just work for stews and soups, although it is perfect for those kinds of dishes. You can also use stew meat for taco meat, beef stroganoff, pot pies, or any recipe that calls for beef.

Read more about Wagyu stew meat here.

Ground Beef

Ground beef from Browsey Acres' Fullblood Wagyu is not like the trays of ground chuck you pick up from the grocery store. Ground beef made from Wagyu has a rich, buttery texture that you have to taste to believe. But just like commercial ground beef or hamburger meat, you can use Wagyu ground beef in all your favorite ways.

Read more about Wagyu ground beef here and here.


WAGYU AUCTION NOW CLOSED

Delivery Details

All of our Browsey Acres Wagyu beef is shipped frozen in dry ice and can be thawed and frozen again up to three times without affecting the quality and taste of the meat.

To maintain quality and taste of the meat, the technique for thawing matters. If you use warm water to thaw the meat, that will affect the taste if you choose to refreeze it. You can read more about how to properly handle frozen Wagyu here.

For now, we are only shipping to all 50 U.S. states.