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.
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 Ribeye Steak
Our boneless Wagyu ribeye is for serious steak lovers. Cut from the primal, Wagyu ribeye is full of rich marbling and intense beefy flavor. Because it comes from a muscle that doesn’t get much use, a ribeye steak is tender and juicy with a melt-in-your-mouth bite. Toss a Wagyu ribeye steak on the grill with a little olive oil and salt and pepper, and you’ve got a quick and easy meal that’s sure to impress.
1 to 2 Sirloin Steaks (pictured above)
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 (3 to 4 pounds)
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.
Tier 2: Nidan Box
1 New York Strip Steak (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 Sirloin Steak
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.
Ground Beef (3 to 4 pounds)
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.
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.
1 London Broil (pictured above)
London Broil is a term that typically describes preparation rather than a specific cut. Our Wagyu London Broil is actually a top round roast. This cut comes from the upper thigh portion of the hindquarters of the steer. Since this muscle isn’t heavily used, the London Broil roast is more tender than other cuts from the hindquarter. For that reason, top round roasts work perfectly in the classic London Broil dish, where a Wagyu roast is cooked directly under an oven broiler. Whether you’re serving your Wagyu London Broil for a holiday meal or a Sunday dinner, it’s sure to wow any crowd.
Ground Beef (3 to 4 pounds)
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.
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.