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  2. HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF
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Heritage Foods | Pasture Raised and Antibiotic Free | Akaushi Angus Wagyu click to zoom
HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF click to zoom
HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF click to zoom
Heritage Foods | Pasture Raised and Antibiotic Free | Akaushi Angus Wagyu click to zoom
HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF click to zoom
Heritage Foods | Pasture Raised and Antibiotic Free | Akaushi Angus Wagyu
HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF
HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF
Heritage Foods | Pasture Raised and Antibiotic Free | Akaushi Angus Wagyu
HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF

HAMBURGER, Six 8oz patties — Wagyu — The best burger we've ever eaten — NOW 40% OFF

  • $59

Description

Hamburgers
Six 8 oz patties, 2 per pack
Wagyu

  • Humanely raised
  • 100% antibiotic free
  • Heritage breeds have more marbling resulting in more tender and juicy meat

Our beef program is exclusively sourced from Wagyu, which we believe to be the best tasting, most delicious, and well-marbled beef available.

We are 100% sure that you will find this hamburger absolutely exquisite — the best burger you've ever tasted! These perfectly formed, ready-to-grill 8oz patties are juicy, tender, and flavorful. Our heritage Wagyu patties are elegantly marbled with a bold beefy flavor. 

We first tasted this hamburger when visiting Paradise Locker Meats in Kansas City. The team told us that the creation they were most proud of was their delicious signature Wagyu burger made from a secret blend of the best cuts of the steer.  After the first bite we were convinced, this was our favorite hamburger and the only one we would ever offer! 



 

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"Heritage Foods — the company at the forefront of the nonindustrial meat movement —" The New York Times

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