Be honest: nobody's favorite part of Thanksgiving is the turkey. It is dry by the time it is carved, it takes over the oven for a whole day, and everyone is really there for the sides. (We are too.)

So try something new this year. Put Long Hill Wagyu beef from our family ranch at the center of the table, and serve a Thanksgiving people will still be talking about at Christmas.

Thanksgiving is Thursday, November 26. Order by November 8 and your box ships November 9–18, with time to thaw.

What to Serve Instead

Wagyu Whole Brisket or Half Brisket
The Texas Thanksgiving. Smoke it on Wednesday, rest it overnight, slice it on Thursday. It feeds a crowd, and the oven stays free for everything else.

Wagyu Thor's Hammer
If you miss the moment of carrying a bird to the table, this is better. A whole bone-in shank, braised until it pulls apart with a spoon.

LHW Reserve Wagyu Tomahawk
For a small Thanksgiving, make it a steak dinner. A ribeye cut 1.75 inches thick on the full long bone, carved at the table. Our Reserve cuts are very limited and sell out quickly.

Wagyu Tri-Tip
Dinner for six without the all-day cook. It roasts in under an hour and carves beautifully.

Wagyu Rump Roast or Top Round Roast
For the traditionalist who still wants something to slice. Roast beef, sliced thin, with gravy made from the drippings.

The Sides Stay 

Mashed potatoes, stuffing, green beans and rolls all go better with beef than they ever did with turkey. Make the gravy from the roast drippings, and roast the potatoes in Wagyu Beef Tallow.

The Rest of the Weekend

Thanksgiving is four days of feeding people, not one.

• Wednesday night: Bone-In Short Ribs, braised ahead so dinner is done when guests arrive.
• Thursday morning: Wagyu Beef Bacon and eggs while the brisket rests. It keeps everyone out of the kitchen until dinner.
• Friday: Wagyu Ground Beef smash burgers. No turkey means no turkey sandwiches, and nobody will complain.

• Saturday: Ribeye Tips or Sirloin Tips with eggs, before everyone drives home.

Thaw and cook timeline

• Sunday or Monday: move brisket, Thor's Hammer and roasts from the freezer to the refrigerator. Large cuts need two to three days.
• Tuesday: move steaks, tips and ground beef to the refrigerator.
• Wednesday: smoke or braise the brisket and Thor's Hammer. Both are all-day cooks, and both reheat well.
• Thursday: roast the tri-tip or round roast to medium rare, or sear the tomahawk. Rest 15 minutes and slice against the grain.

Not hosting this year?

Send the box ahead to whoever is cooking, with your gift message included as a handwritten note. See Gifts for Hosts & Holiday Entertainers for more ideas.

Order by November 8

November pre-orders ship Nov 9–18. Boxes ship frozen by two-day air and arrive on Wednesdays and Thursdays. Orders start at $100. Need a specific delivery date? Email us at info@longhillwagyu.com to schedule custom shipping.