Finding the Top Spots to Buy Wagyu Beef in Maryland

As a hardcore foodie living in Maryland, I’m always on the hunt for the best ingredients to cook with. And when it comes to beef, Wagyu is as good as it gets. Famed for its extensive marbling, buttery flavor and melt-in-your-mouth tenderness, this Japanese beef has gained a cult following worldwide. But finding authentic Wagyu beef in Maryland can be a challenge. That’s why I’ve compiled this guide to the top spots to buy Wagyu beef in the state.

What Exactly is Wagyu Beef?

The term “Wagyu” refers to four specific breeds of cattle that originate in Japan – Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. While Wagyu cattle are now raised globally, the original breeds hail from the Kobe region of Japan.

True Japanese Wagyu cattle are revered for their genetics, rearing and meticulous care. They are massaged regularly and fed a diet optimized to promote intricate marbling. This fat content is what gives Wagyu beef its signature succulence, rich umami flavor and velvety texture.

Outside Japan, the term “Wagyu” has come to mean any cattle crossbred with fullblooded Japanese Wagyu genetics. American Wagyu beef typically combines Wagyu with Black Angus cattle. When bred carefully, these cows still yield exceptional marbling, tenderness and flavor – just not quite to the degree of purebred Japanese Wagyu.

Top Spots to Buy Wagyu Beef in Maryland

While not always easy to find, there are a few great options for buying quality Wagyu beef in Maryland:

1. Local Butcher Shops

My first stop when I’m seeking out speciality meats is always the local butcher shop. Establishments like the Butchers Hill Market in Baltimore or Harrison’s Butcher Shop in Towson can likely source or specially order American Wagyu beef upon request.

I’d call or visit the butcher counter ahead of time to ask about availability and pricing for cuts like ribeye tenderloin or brisket. Going local is a great option for fresh, high-quality Wagyu beef.

2. Online Retailers

If the butcher shop comes up empty, there are online retailers that ship American Wagyu beef overnight to Maryland. Two of my favorites are Snake River Farms and Lone Mountain Wagyu.

Both offer selections of prime cuts like ribeyes, filets, NY strips, ground beef and flank steak for more reasonable prices than imported Japanese Wagyu. I like to stock up on their Wagyu burger blends for memorable cookouts. The convenience of overnight shipping right to my door is unbeatable too.

3. Restaurant Distributors

Restaurant depot stores like Buckeye* Meats and Seafood in Columbia and Chesapeake Meats & Seafood in Parkville sell American Wagyu beef in bulk to restaurants and the public

Their inventory rotates but often includes harder to find cuts like brisket, short ribs, roasts and offal. You’ll have to buy large quantities but it’s worthwhile if planning a special dinner party menu. Just call to check availability and pricing.

4. Specialty Grocers

Occasionally the high-end grocery stores in Maryland stock freshly cut American Wagyu beef. Eddie’s Market and Graul’s Market, both in Baltimore, are known to carry wagyu ribeyes, tenderloin and ground beef intermittently.

Availability and selection varies, so I recommend calling the specific location’s butcher counter to check what they have in stock. The prices are usually more affordable than the steakhouse down the street too!

5. Order From Local Steakhouses

My last tip if you still can’t source Wagyu beef is to go right to the source – local steakhouses that serve it on their menus. Many will sell you raw cuts and may even offer exclusives not on the menu if you ask nicely.

The Prime Rib, Fleming’s, Morton’s The Steakhouse and Charleston are just a few higher-end spots that frequently showcase American Wagyu on their menus in Maryland. Don’t be shy to call up and inquire about purchasing some raw beef from them.

How to Cook Wagyu Beef

Cooking Wagyu beef properly is key to experiencing the glory of its rich marbling and velvety texture. With such extensive fat content, gentler cooking methods are a must.

For steaks, high heat is a no-go as it causes the fat to burn. I prefer pan searing over medium-low until they reach 125°F internally. Let them rest before slicing against the grain.

Sous vide cooking helps render fat slowly – try 130°F for 1-4 hrs depending on thickness. A quick sear afterwards maximizes that perfect medium-rare temperature.

Ground wagyu makes for the juiciest burgers, meatballs and meat sauces. Resist overpowering seasonings so the beefy flavor shines through.

For ribs or brisket, low and slow braising or smoking over several hours is magic. The end result will be fork-tender with buttery meat that pulls right off the bone.

Is Wagyu Beef Worth the Hype?

Now that I’ve cooked my fair share of good Wagyu, I can definitively say the hype is real. The velvety texture and buttery, beefy richness just can’t compare to even the best prime steaks.

That said, Wagyu certainly isn’t an everyday indulgence for me. The price commands care and respect in preparation. I save it for special date nights and celebratory meals.

If new to Wagyu, I’d recommend starting with ground or cheaper cuts like flap steak. You can revel in the exceptional marbling without quite as much sticker shock. But for a memorable steak experience, a nicely marbled Wagyu ribeye truly can’t be beat.