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Fullblood Wagyu

Thor's Hammer Roast

     Selling Fast

Whoever holds this hammer, if they be worthy, shall possess the power of Thor! This lean, mean piece of Wagyu needs longer cooking time, but rewards whoever cooks it with succulent meat and flavorful bone marrow.

Ships frozen with an average weight of 4.1 lbs.

Grade

FREQUENTLY BOUGHT TOGETHER

Thor's Hammer Roast
Hanger Steak
Ground Beef Patties

This cut: Thor's Hammer Roast (Diamond II)

    

Hanger Steak (Diamond II)

    

Ground Beef Patties

    

Total price: $212.97

Grade

Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Smoke It

Roast It

Braise It

Cooking Instructions

Wagyu Thor’s Hammer needs time to turn into the best shredded beef you’ve ever had, but it doesn’t need a ton of effort. Start with thawed meat and rub a binder (like yellow mustard or BBQ sauce) on, then add your rub. Leave uncovered in the fridge overnight.

Preheat your smoker to 225-250° F. Cover the frenched bone in foil and add the meat to the middle rack. Pro-Tip: Put an aluminum pan under the meat to catch the marrow as it renders.

Let the bark develop, spraying hourly with stock or broth until it sets, and your internal temp is around 180° F. Brush some rendered tallow over the bark then wrap butcher paper tightly around the shank. Continue smoking until it hits an internal temp of 203° F.

Depending on weight, the entire process could take 6-9 hours. Rest for at LEAST an hour wrapped in a towel in an empty cooler. (That’s how the pros do it.)  Shred and serve, then head to Valhalla.

Slickhorn Style: Sweet + Smoky Rub

Serve It With: Southern-Style Mac and Cheese

Pair It With: A Crisp Amber Ale or a Kentucky Mule

Where am I from?

Shank Primal

The chuck primal is the cow’s shoulder and gets plenty of use, which develops a delicious beefy flavor. Typically, this primal needs a bit more time to reach peak tenderness, but the even blend of meat and fat makes for a tasty bite. 

Cattle Lineage

"Fullblood" vs "american"

Fullblood Wagyu means the cattle have traceable and verified Japanese Wagyu genes all the way down to their toes. American Wagyu is a crossbreed of Wagyu and other types of cattle. We only sell 100% Japanese-lineage Wagyu.

But like what you like. Some folks prefer rich, buttery fullblood Wagyu and some prefer the meatier taste of dry-aged beef.

Field to Table
Ethically Raised

F.A.Q.

You've got questions, and we've got answers. Something you want to know not on our list? Contact us so we can help you out.

How does Wagyu fit into a balanced diet?

Our beef is packed with protein, iron, B-vitamins, and zinc. And, Wagyu specifically has higher levels of certain mono-unsaturated fatty acids, like oleic acid.

Wagyu can be part of balanced diet in moderation, but if you're concerned, talk to your doctor to find out what that means for you. Source: Korean Society for Food Science of Animal Resources
What does Diamond grading mean?

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.  

Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.   

Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.   

Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.   
What temperature should I cook my beef to?

Here are the basics:

Rare Internal Temperature: 120-125°F (49-52°C) 

Medium Rare Internal Temperature: 130-135°F (54-57°C) 

Medium Internal Temperature: 140-145°F (60-63°C) 

Medium Well Internal Temperature: 150-155°F (66-68°C) 

Well Done Internal Temperature: 160°F (71°C) and above 

For more in-depth information, check out our Guide to Beef Cooking Temperatures and More.
How long does it take to thaw? How long does it last after it’s been thawed?

It’s simple stuff. The bigger the item, the longer it takes to thaw. Most items thaw within 24 hours, but big ol’ roasts and briskets can take longer. The USDA recommends that you keep thawed beef in the fridge between 3 to 5 days.

Give yourself enough time to fully that your meat in the fridge AND enough time to let it come to room temperature before cooking. This allows it to cook more evenly and generally improves results.  

A little discoloration is normal, with parts of the meat that are slightly darker. However, if your beef seems “off” – aka slimy, sticky, stinky (think ammonia or sulfur), or a strange color – that’s a bad sign. Contact us so we can make it right!
Can I change or cancel my order?

We do our best to be flexible, but we can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on it’s way to you!

My order is not up to my satisfaction. What do I do?

Tell us about it! If you didn’t love your order, we want to know why so we can make it right. Contact us so we can get started.

 
How do you handle returns?

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions.

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Contact us
so we can make it right!