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Easter brunch is one of our favorite spring traditions- good food, time with loved ones, and a reason to slow down and enjoy the day. Whether you're planning a big family gathering or a laid-back Sunday morning, these three brunch recipes featuring Wilders Wagyu beef and Berkshire pork are guaranteed to impress!   1. Berkshire Bacon & Cheddar Quiche Ingredients: 1 pre-made pie crust 6 eggs ¾ cup milk or cream 1 cup shredded sharp cheddar 5 slices Berkshire bacon, cooked and crumbled Salt and pepper to taste Instructions: Preheat oven to 375°F. Press pie crust into a pie dish and prick the bottom with a fork. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in bacon and cheese. Pour mixture into crust and bake for 35–40 minutes, or until the center is set. Let cool slightly before slicing and serving. 2. Wagyu Breakfast Hash Ingredients: 1 lb Wilders Wagyu steak (leftover or freshly cooked), diced 2 cups diced potatoes 1 bell pepper, chopped ½ onion, chopped 2 tbsp oil or butter Salt, pepper, and garlic powder to taste Optional: eggs for topping Instructions: Heat oil in a large skillet over medium heat. Add potatoes and cook until crispy and tender. Add peppers and onions, cook until soft. Stir in diced Wagyu and season to taste. Optional: Top with fried or poached eggs for a full breakfast plate. 3. Berkshire Ham & Cheese Sliders Ingredients: 12 slider buns or Hawaiian rolls ¾ lb sliced Berkshire ham 6 slices Swiss or cheddar cheese ¼ cup butter, melted 1 tbsp Dijon mustard 1 tsp honey or brown sugar Instructions: Preheat oven to 350°F. Slice buns and layer bottom halves with ham and cheese. Place tops back on. Mix melted butter, mustard, and honey. Brush over tops of sliders. Cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes until golden. Serve warm and watch them disappear!   No matter how you’re celebrating, these easy and delicious recipes bring big flavor to your Easter brunch table. With Wilders bacon, ham, and Wagyu beef in the mix, you really can’t go wrong. Here’s to a spring morning filled with good food, great company, and a little extra WILD!

Welcome the new season with recipes perfect for Spring! As the weather warms up, enjoy light, fresh dishes that are perfect for longer days and outdoor dining. Explore our easy-to-follow recipes and bring a taste of spring to your table with Wilders! 1. Smoked Berkshire Pork Ribs with Pineapple BBQ Sauce Ingredients: 2 racks Wilders Baby Back Ribs Your favorite BBQ rub 1 cup pineapple juice 1/2 cup ketchup 1/4 cup brown sugar 2 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 teaspoon garlic powder 1 teaspoon onion powder Instructions: Preheat your smoker to 225°F. Season the ribs generously with BBQ rub. Smoke the ribs for about 4-5 hours, or until tender. While ribs are smoking, combine pineapple juice, ketchup, brown sugar, vinegar, soy sauce, garlic powder, and onion powder in a saucepan. Simmer over medium heat until thickened, about 20 minutes. Brush the ribs with the pineapple BBQ sauce during the last 30 minutes of cooking. Serve the ribs with additional sauce on the side. Enjoy! 2. Wagyu Steak Tacos with Cilantro-Lime Crema Ingredients: 2- your choice of Wilders steak, thinly sliced 8 small corn tortillas 1 avocado, sliced 1 small red onion, thinly sliced 1/2 cup sour cream 1 tablespoon lime juice 1/4 cup chopped cilantro Salt and pepper to taste 1 tablespoon olive oil Instructions: Heat a skillet over medium-high heat and add olive oil. Season the Wagyu slices with salt and pepper, then cook in the skillet for about 2 minutes per side or until browned and cooked to your preference. In a small bowl, mix sour cream, lime juice, cilantro, and a pinch of salt to make the crema. Warm the tortillas on the grill or in a skillet. Assemble the tacos by placing slices of Wagyu steak on each tortilla, topped with sliced avocado, red onion, and a drizzle of cilantro-lime crema. Serve immediately, garnished with extra cilantro if desired. Enjoy! 3. Wagyu and Veggie Kebabs Ingredients: 3 Wilders Ribeye or Sirloin steaks, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch pieces 1 zucchini, sliced into 1/2-inch rounds 1 yellow squash, sliced into 1/2-inch rounds 8-10 cherry tomatoes 2 tablespoons olive oil 2 teaspoons garlic powder 1 teaspoon dried oregano Salt and pepper to taste Metal or soaked wooden skewers Instructions:  Set your grill to medium-high heat. In a large bowl, combine the steak cubes, bell pepper, zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss everything together until evenly coated. Thread the beef and vegetables alternately onto the skewers, packing them tightly for even cooking. Place the kebabs on the grill. Cook, turning occasionally, for about 10-15 minutes, or until the beef is browned and cooked to your liking and the vegetables are tender and slightly charred. Remove from grill and serve the kebabs hot, perhaps with a side of tzatziki sauce or a squeeze of fresh lemon for an added zesty flavor. Enjoy! As we welcome Spring, Farmer's Market season is also approaching! Consider getting all your fresh produce for these recipes from your local farmers. For more delicious recipes that feature the best of Wilders, be sure to follow us on Pinterest! We regularly update our boards with delicious, creative ways to bring Wilders to your table!

St. Patrick's Day is all about good food, great company, and maybe a little luck along the way! This year, use these recipes to bring a WILD twist to classic Irish dishes by using the delicious flavors of 100% Wagyu beef and Berkshire pork! 1. Colcannon with Berkshire Bacon Colcannon is a classic Irish creamy mashed potato dish! Ingredients: 2 lbs potatoes, peeled and chopped 1 pack Wilders Bacon (chopped) or Seasoning Pieces 2 cups green cabbage, thinly sliced 4 tbsp butter, plus more for serving ½ cup milk or cream Salt and pepper, to taste Chopped green onions, for garnish (optional) Instructions: Boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, salt, and pepper. In a skillet, cook the Berkshire bacon over medium heat until crispy. Remove and set aside, reserving some of the bacon fat. In the reserved bacon fat, sauté the cabbage until tender and slightly caramelized. Stir the cabbage and crumbled bacon into the mashed potatoes. Mix well and adjust seasoning as needed. Top with a pat of butter and garnish with green onions if desired. 2. Corned Wagyu Brisket Ingredients: 1 Wilders Wagyu brisket 1 gallon water 1 cup kosher salt ½ cup brown sugar 1 tbsp pink curing salt (Prague Powder #1) 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp mustard seeds 2 bay leaves 4 cloves garlic, smashed 1 tbsp crushed red pepper (optional, for a little kick) For Cooking: 1 onion, quartered 3 cloves garlic, smashed 2 bay leaves 1 tbsp pickling spice Instructions: In a large pot, combine water, kosher salt, brown sugar, curing salt, and spices. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely. Place the Wagyu brisket in a large container and pour the cooled brine over it. Ensure the meat is fully submerged (use a weight if necessary). Cover and refrigerate for 5-7 days, flipping the brisket once daily. After brining, remove the brisket and rinse it under cold water to remove excess salt. Place the brisket in a large pot and cover with water. Add onions, garlic, bay leaves, and pickling spice. Bring to a boil, then reduce to a simmer and cook for 3-4 hours, or until the brisket is fork-tender. Slice the brisket against the grain and serve warm. Enjoy! 3. Wagyu Shepherd’s Pie For the Filling: 1 lb ground Wagyu beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup carrots, diced 1 cup peas (fresh or frozen) 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 cup beef broth Salt and pepper, to taste 1 tbsp fresh thyme (or 1 tsp dried) 1 tbsp oil or butter for cooking For the Potato Topping: 2 lbs potatoes, peeled and cubed 4 tbsp butter ½ cup milk or cream Salt and pepper, to taste ½ cup shredded Irish cheddar for topping Instructions: Boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash with butter, milk, salt, and pepper until smooth. Set aside. In a large skillet, heat oil or butter over medium heat. Add the onions and garlic, cooking until softened. Add the ground Wagyu beef, breaking it up with a spoon, and cook until browned. Stir in the carrots and cook for 3-4 minutes. Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir to combine. Pour in the beef broth and simmer until the mixture thickens slightly (about 10 minutes). Stir in the peas and remove from heat. Preheat oven to 400°F (200°C). Spread the Wagyu filling in an even layer in a baking dish. Top with the mashed potatoes, spreading them evenly to cover the filling. For extra flavor, sprinkle with shredded Irish cheddar. Use a fork to create texture on top for crispy peaks. Place in the oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges. Let cool slightly before serving. Enjoy! So gather your friends and family, fire up the stove or oven, and serve up a feast that’s as memorable as it is delicious. Here’s to good food, great company, and a little luck along the way—wishing you a WILD and flavorful St. Patrick’s Day!

Busy mornings demand quick solutions, but that doesn't mean you have to compromise on taste. Whether you're rushing to get to work, school, or simply trying to manage a hectic schedule, these three breakfast recipes are designed to deliver maximum flavor with minimal fuss! 1. Beef Breakfast Burritos Ingredients: 1 lb Wilders ground beef 4 large eggs, beaten 1/2 cup diced onions 1/2 cup bell peppers, diced 1 cup shredded cheddar cheese 4 flour tortillas Salt and pepper to taste Salsa or hot sauce for serving Instructions: In a skillet over medium heat, cook the ground beef until browned. Drain excess grease. Add onions and bell peppers to the skillet with the beef, cooking until they are soft. Pour in the beaten eggs, stirring and cooking until the eggs are fully cooked. Warm the tortillas in a microwave for about 20 seconds or until soft. Divide the beef and egg mixture evenly among the tortillas, sprinkle with cheese. Fold the sides of the tortillas and roll up. Serve warm with salsa or hot sauce. Enjoy! 2. Spicy Pork and Egg Skillet  Ingredients: 1 lb Wilders pork sausage (hot) 1 large potato, diced 1 medium onion, diced 1 jalapeño, finely chopped (optional for extra heat) 4 eggs Salt and pepper to taste Chopped green onions or cilantro for garnish Instructions: In a large skillet, brown the pork sausage over medium heat, breaking it into small pieces as it cooks. Remove the sausage and set aside. In the same skillet, add the diced potatoes and cook until golden and crisp. Add the onion and jalapeño to the skillet, cooking until the onion is translucent. Return the sausage to the skillet, mixing well. Create wells in the mixture and crack an egg into each. Season with salt and pepper. Cover the skillet with a lid and cook until the eggs are set to your desired doneness. Garnish with green onions or cilantro before serving. Enjoy! 3. Quick Beef and Egg Muffin Cups Ingredients: 1 lb Wilders ground beef 1/4 cup chopped onions 1/4 cup chopped spinach 1/2 tsp garlic powder Salt and pepper to taste 12 eggs 1/4 cup milk 1/2 cup shredded cheese (optional) Instructions: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin. In a skillet, cook the ground beef with onions, spinach, garlic powder, salt, and pepper until the beef is fully cooked. Distribute the beef mixture evenly among the muffin cups. In a bowl, whisk together the eggs and milk, and pour over the beef mixture in the muffin cups. Sprinkle with cheese if using. Bake in the preheated oven for 20-25 minutes, or until the eggs are set. Let cool for a few minutes before removing from the muffin tin and serving. Enjoy! These recipes are designed to pack a punch of flavor while being straightforward and fast to prepare, ensuring you can enjoy a nourishing and satisfying breakfast, even on your busiest mornings!

Valentine’s Day is all about quality time, great food, and making memories—so why spend it in a crowded restaurant with a rushed meal? This year, skip the hassle and treat your special someone to an intimate dinner at home, featuring the finest cuts of Wagyu beef and Berkshire pork from Wilders. With our curated Valentine’s Day collection, you’ll have everything you need to cook up an unforgettable meal, whether you’re craving succulent pork chops, a perfectly seared steak, or a slow-roasted tenderloin. Ready to impress? We’ve even included some recipe ideas to help make your night extra special. Sweetheart’s Supper Bundle: The Perfect Dinner for Two For a well-rounded meal packed with flavor, our Sweetheart’s Supper Bundle has you covered. This bundle includes: 🔥 Two (2) packs of Berkshire pork chops – juicy, flavorful, and perfect for grilling or pan-searing.🔥 One (1) Berkshire pork tenderloin – lean, tender, and ideal for roasting.🔥 Two (2) packs of hot ground sausage – bold, savory, and ready to add some spice to your night. Pair it with your favorite sides, a glass of wine, and one of these easy recipes for a Valentine’s meal to remember. 🍷 Garlic Butter Pork Chops with Rosemary Ingredients: 2 Berkshire pork chops 2 tbsp butter 2 cloves garlic, minced 1 tbsp fresh rosemary, chopped Salt & pepper to taste Instructions: Heat a skillet over medium-high heat and melt the butter. Season the pork chops with salt and pepper, then sear for 4-5 minutes per side until golden brown. Add garlic and rosemary to the pan, spooning the melted butter over the chops. Let rest for 5 minutes before serving. 📌 Pro Tip: Serve with mashed potatoes and roasted asparagus for a restaurant-quality plate! 🍷 Maple Dijon Pork Tenderloin Ingredients: 1 Berkshire pork tenderloin 2 tbsp Dijon mustard 2 tbsp maple syrup 1 tsp garlic powder ½ tsp salt ½ tsp black pepper Instructions: Preheat oven to 400°F. Mix mustard, maple syrup, garlic powder, salt, and pepper in a bowl. Coat the pork tenderloin in the mixture, then place on a baking sheet. Roast for 20-25 minutes, or until the internal temperature reaches 145°F. Let rest for 5 minutes before slicing and serving. 📌 Pro Tip: Pair with roasted Brussels sprouts and wild rice for a balanced meal. For the Steak Lovers: Indulge in Flat Iron or Chuck Eye If you prefer steak for Valentine’s dinner, we’ve got the perfect cuts for you. Flat iron and chuck eye steaks offer rich, beefy flavor with incredible tenderness, making them great alternatives to traditional ribeye or filet. 🍷 Garlic Herb Butter Flat Iron Steak Ingredients: 2 Wilders flat iron steaks 2 tbsp olive oil 3 tbsp butter 2 cloves garlic, minced 1 tbsp fresh parsley, chopped 1 tsp salt ½ tsp black pepper Instructions: Heat olive oil in a skillet over high heat. Season steaks with salt and pepper, then sear for 3-4 minutes per side for medium-rare. Reduce heat to medium, add butter and garlic, and baste the steaks for 1 minute. Let rest for 5 minutes, then slice and top with fresh parsley. 📌 Pro Tip: Serve with parmesan mashed potatoes and sautéed mushrooms for a decadent meal. 🍷 Grilled Chuck Eye Steak with Chimichurri Ingredients: 2 Wilders chuck eye steaks 1 tbsp olive oil Salt & pepper to taste For Chimichurri: ½ cup fresh parsley, chopped 2 tbsp red wine vinegar 2 cloves garlic, minced ½ tsp red pepper flakes ¼ cup olive oil Salt & pepper to taste Instructions: Preheat grill to medium-high heat. Brush steaks with olive oil, then season generously with salt and pepper. Grill for 4-5 minutes per side for medium-rare. Mix chimichurri ingredients in a bowl, then drizzle over steaks before serving. 📌 Pro Tip: Enjoy with grilled asparagus and a bold red wine for a perfect pairing. Make This Valentine’s Day Special with Wilders A homemade meal beats a crowded restaurant every time—and with Wilders, you know you’re getting the best locally raised Wagyu beef and Berkshire pork for a meal that’s unforgettable. Whether you’re cooking up a Sweetheart’s Supper Bundle or treating yourself to a perfectly seared steak, our curated Valentine’s Day collection makes it easy to celebrate love with great food. 💡 Ready to create a meal to remember? Click here to shop our Valentine’s Day selection now!

As the excitement builds for the big game day, it's time to level up your snack game with some mouth-watering recipes that are sure to score with your guests. From sizzling burger sliders to creamy sausage dip, these dishes are not only easy to whip up but are perfect for keeping the crowd fueled and ready to cheer! 1. Cheesy Wagyu Mini Sliders Ingredients: 1 pack Wilders Wagyu Burger Patties, split in half into smaller patties Mini slider buns Sliced cheese (your choice of cheddar, pepper jack, or American) Lettuce, tomato, and pickles for garnish Ketchup, mustard, and mayo Salt and pepper to taste Instructions: Preheat your grill or skillet over medium-high heat. Season the mini patties with salt and pepper. Cook the patties for about 2-3 minutes on each side or until the desired doneness. Place a slice of cheese on each patty in the last minute of cooking to melt. Assemble the sliders on the mini buns with a patty, your choice of sauce, and garnish with lettuce, tomato, and pickles. Serve hot and enjoy the burst of flavors in each bite! 2. Honey Mustard Bratwurst Bites Ingredients: 1 pack Wilders Berkshire Bratwurst, cut into 1-inch pieces 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon olive oil Salt and pepper to taste Toothpicks for serving Instructions: Heat olive oil in a skillet over medium heat. Add bratwurst pieces and cook until browned and cooked through, about 8-10 minutes. In a small bowl, mix together honey and Dijon mustard. Toss the cooked bratwurst pieces in the honey mustard sauce until well coated. Season with salt and pepper to taste. Spear each bratwurst bite with a toothpick for easy serving. Serve warm and watch them disappear! 3. Creamy Mild Sausage Dip Ingredients: 1 pound Wilders Mild Ground Sausage 1 package (8 oz) cream cheese, softened 1 cup sour cream 1 cup shredded cheddar cheese 1 can (10 oz) diced tomatoes with green chilies, drained Salt and pepper to taste Chips or sliced baguette for dipping Instructions: In a large skillet, brown the sausage over medium heat, breaking it up with a spoon until fully cooked. Drain any excess fat and return sausage to the skillet. Reduce heat to low and add cream cheese and sour cream, stirring until well blended and warm. Stir in shredded cheddar cheese and diced tomatoes with chilies. Continue to cook until the cheese is melted and the dip is hot throughout. Season with salt and pepper to taste. Transfer to a serving bowl and keep warm. Serve with chips or sliced baguette for dipping. To make your game day preparation as simple and delicious as possible, we've put together exclusive Game Day Bundles packed with all the ingredients you'll need for these recipes and more. Choose between our Big Game Bundle, which includes 6 Wagyu burger patties, 8 pork bratwursts, and 2 pounds of mild ground sausage—perfect for a hearty group of fans. Or, if you're hosting a larger crowd, opt for the Overtime Bundle, featuring a St. Louis Rib, 12 juicy Wagyu burger patties, 12 pork bratwursts, and 2 pounds of mild ground sausage, ensuring you're well-equipped to keep the party going into overtime. Either way, you'll have everything you need to make your game day delicious!!

As the temperature drops and the days grow shorter, nothing beats the comfort of a warm, hearty meal. In this post, we’ve curated three delicious recipes that are perfect for cozy winter evenings. So, grab your apron, heat up the stove, and get ready to transform your kitchen into the coziest spot in your home. Let’s dive into these recipes that are sure to become your new cold-weather favorites! 1. Tri Tip Beef Stew Ingredients: 1 Wilders Wagyu Tri-Tip Roast 4 large carrots, peeled and sliced 4 large potatoes, peeled and cut 4 celery stalks, chopped 1 large onion, chopped 3 cloves garlic, minced 3 tablespoons olive oil Salt and pepper to taste 1 teaspoon dried thyme 1 teaspoon dried rosemary 3 cups beef broth 2 tablespoons tomato paste 2 tablespoons all-purpose flour 2 bay leaves Instructions: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the tri-tip with salt and pepper. Working in batches, add the beef to the pot and brown on all sides, about 6-8 minutes per batch. Transfer the browned beef to a plate and set aside. In the same pot, add the remaining tablespoon of olive oil, chopped onion, and minced garlic. Cook until the onions are translucent, about 3 minutes. Add the carrots, potatoes, and celery, cooking for another 5 minutes until they start to soften. Return the beef to the pot. Stir in the tomato paste, flour, thyme, rosemary, and bay leaves. Mix well until the flour is no longer visible. Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let simmer gently for about 1.5 to 2 hours, or until the beef is tender. Remove the bay leaves and adjust the seasoning with additional salt and pepper if needed. Ladle the stew into bowls and serve hot with some bread or over a bed of cooked rice or noodles. Enjoy! 2. Creamy Italian Sausage Soup Ingredients: 1 pound Wilders Italian Ground Sausage 1 large onion, chopped 2 cloves garlic, minced 1 large carrot, diced 2 celery stalks, diced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon black pepper 4 cups chicken broth 1 (14.5 ounce) can diced tomatoes, undrained 1 (15 ounce) can cannellini beans, drained and rinsed 2 cups baby spinach leaves 1/2 cup heavy cream Grated Parmesan cheese, for serving Fresh basil, chopped, for garnish Instructions: In a large pot over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned. Remove the sausage from the pot and set aside. In the same pot, add the onion, garlic, carrot, and celery. Cook over medium heat until the vegetables are tender, about 5-7 minutes. Add the oregano, basil, salt, and pepper. Stir well to combine. Return the sausage to the pot. Add the chicken broth and diced tomatoes with their juice. Bring to a boil, then reduce the heat and let simmer for about 15 minutes. Stir in the cannellini beans and spinach. Continue to simmer until the spinach is wilted, about 5 minutes. Stir in the heavy cream and heat through. Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil! 3. Classic Meatloaf Ingredients:  2 pounds Wilders Wagyu Ground Beef 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup bread crumbs 1/2 cup milk 2 large eggs 2/3 cup ketchup 2 tablespoons Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried parsley Salt and pepper, to taste 2 tablespoons brown sugar 1 tablespoon apple cider vinegar Instructions: Preheat the oven to 350°F (175°C). In a large bowl, mix the ground beef, onion, garlic, bread crumbs, and milk until well combined. Add the eggs, ketchup, Worcestershire sauce, thyme, parsley, salt, and pepper. Mix until just combined, being careful not to overmix to keep the meatloaf tender. Transfer the mixture to a baking dish and shape it into a loaf. You can also use a loaf pan if preferred. In a small bowl, combine 1/3 cup ketchup, brown sugar, and apple cider vinegar. Spread half of this mixture over the top of the meatloaf before baking. Place the meatloaf in the preheated oven and bake for about 1 hour or until the meatloaf reaches an internal temperature of 160°F (71°C). Halfway through baking, spread the remaining glaze over the meatloaf. Continue baking until cooked through. Let the meatloaf rest for 10 minutes before slicing.  Slice the meatloaf and serve warm with your favorite side. Whether you're craving a slow-cooked stew, a flavorful Italian sausage soup, or a classic meatloaf, each of these dishes promises to bring comfort and joy to your dinner table. Stay warm during this chilly weather by cozying up with your family and savoring these delicious recipes together!

Christmas is just around the corner, and it’s time to try some new recipes! This season, we’ve put together a few classic holiday recipes that are perfect for any Christmas gathering. Whether you're feeding a crowd or just looking to spice up your dinner routine, these recipes are easy, tasty, and perfect for spreading some festive cheer! 1. Beef Wellington Ingredients: 1 Wilders Sirloin Tip Roast 2 tbsp Dijon mustard 1 lb mushrooms, finely chopped 2 shallots, minced 2 cloves garlic, minced 2 tbsp butter 1 sheet puff pastry 1 egg, beaten Salt and pepper to taste Fresh thyme (optional) Instructions: Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. In a hot skillet, sear the beef on all sides until browned. Remove from heat and let cool. Once cooled, brush with Dijon mustard. In the same skillet, add butter, shallots, and garlic. Sauté until fragrant. Add mushrooms and cook until all the moisture is gone. Season with salt, pepper, and thyme. Let the mixture cool. On a floured surface, roll out the puff pastry. Spread the mushroom mixture in the center. Place the beef on top of the mushrooms. Wrap the pastry around the beef, sealing all edges. Place the wrapped beef seam-side down on a baking sheet. Brush with beaten egg. Bake for 25-30 minutes or until the pastry is golden brown. Let rest before slicing and serving 2. Glazed Brown Sugar Ham Ingredients: 1 Wilders Smoked Boneless Ham 1 cup dark brown sugar 1/2 cup whole grain mustard 1/4 cup honey 1/4 cup apple cider vinegar 2 tablespoons orange juice 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Whole cloves (optional, for studding the ham) Instructions: Preheat your oven to 325°F (165°C). Score the surface of the ham in a diamond pattern about 1/4-inch deep. This helps the glaze penetrate into the meat. In a small saucepan, combine the brown sugar, mustard, honey, apple cider vinegar, orange juice, cinnamon, and ground cloves. Heat over medium until the mixture comes to a boil, stirring continuously to dissolve the sugar. Reduce the heat and simmer the glaze for 5-7 minutes, or until thickened slightly. Place the ham on a rack in a roasting pan. Brush about one-third of the glaze over the ham. Tent the ham with aluminum foil to prevent the glaze from burning and bake for about 1.5 hours, basting with the remaining glaze every 30 minutes. If the ham is larger, adjust the cooking time accordingly (about 15 minutes per pound). During the last 30 minutes of baking, remove the foil to allow the outside of the ham to caramelize and become crispy. Once done, remove the ham from the oven and let it rest for 10-15 minutes before slicing.  Serve the ham slices with extra glaze on the side or drizzle over the top. Accompany with classic sides like roasted vegetables, mashed potatoes, or a festive salad. 3. Christmas Beef Stroganoff Ingredients: 2 Wilders Sirloin Steaks, thinly sliced 1 onion, sliced 2 cups mushrooms, sliced 2 cloves garlic, minced 1 tbsp butter 1 cup beef broth 1 cup sour cream 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp flour Salt and pepper to taste Chopped parsley for garnish Cooked egg noodles for serving Instructions: In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until soft. Increase heat to high, add beef and brown quickly on all sides. Remove beef and set aside. In the same skillet, add mushrooms and cook until browned. Sprinkle flour over the mushrooms and stir to combine. Slowly pour in beef broth, stirring constantly. Add Worcestershire sauce and mustard. Bring to a simmer and reduce heat. Return the beef to the skillet. Cook over low heat for about 5 minutes, or until the beef is cooked through but still tender. Remove from heat and stir in sour cream. Season with salt and pepper. Serve over egg noodles and garnish with chopped parsley. Enjoy! These recipes offer traditional flavors and are sure to be crowd-pleasers during the holiday season! Remember to shop Wilders for all your Holiday needs this season!

Thanksgiving is all about gathering around the table to share delicious food and create lasting memories. Let these three recipes take the center stage of your celebrations this year! 1. Garlic Herb Butter Steak  Ingredients: 2+ Wilders Steaks of your choice (room temperature) 2 tbsp olive oil Salt and pepper, to taste 3 tbsp unsalted butter 2 cloves garlic, smashed 2 sprigs fresh rosemary 2 sprigs fresh thyme Instructions: Pat steaks dry and season generously with salt and pepper on both sides. Heat a cast-iron skillet over medium-high heat. Add olive oil. Sear steaks for 3-4 minutes per side, forming a golden crust. Reduce heat to medium, add butter, garlic, rosemary, and thyme. Spoon melted butter over steaks for 1-2 minutes. Remove steaks and rest 5-7 minutes. Drizzle garlic herb butter over before serving. Enjoy!  2. Honey Garlic Roasted Pork Tenderloin Ingredients: 1 Wilders Pork Tenderloin  2 tbsp olive oil 3 cloves garlic, minced 3 tbsp honey 2 tbsp soy sauce 1 tbsp Dijon mustard 1 tsp smoked paprika Salt and pepper, to taste 1 tbsp fresh parsley, chopped (optional, for garnish) Instructions: Preheat your oven to 400°F Pat the pork tenderloin dry and season with salt, pepper, and smoked paprika. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side. In a small bowl, mix honey, soy sauce, Dijon mustard, and minced garlic. Pour the honey garlic glaze over the seared tenderloin, coating it evenly. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F Remove the tenderloin from the oven and let it rest for 5 minutes. Slice into medallions and drizzle with the pan juices. Garnish with chopped parsley if desired. 3. Beef Roast with Herb Gravy Ingredients:For the Roast: 1 Wilders Wagyu Chuck Roast  2 tbsp olive oil 2 tsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp smoked paprika 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped For the Gravy: 2 tbsp unsalted butter 2 tbsp flour 2 cups beef broth 1 tsp Worcestershire sauce Salt and pepper, to taste Instructions: Preheat your oven to 325°F. Rub the roast with olive oil, salt, pepper, garlic powder, smoked paprika, rosemary, and thyme. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side Cover the skillet or Dutch oven with a lid or foil. Transfer to the oven and roast for 2.5-3 hours, or until the internal temperature reaches 145°F for medium-rare. Remove the beef from the pan and let it rest. Place the skillet on the stovetop over medium heat. Melt butter and whisk in flour to create a roux. Slowly add beef broth, whisking continuously until smooth. Stir in Worcestershire sauce and season with salt and pepper. Simmer until thickened. Slice the roast and serve with the herb gravy poured over the top. Enjoy! All three of these dishes are sure to be crowd-pleasers and go perfectly with your favorite sides like creamy mashed potatoes, homemade macaroni and cheese, and green bean casserole! Whether you’re embracing classic flavors or adding your own twist, these recipes will make your Thanksgiving meal unforgettable!

Halloween is the perfect time to get creative in the kitchen! Whether you’re hosting a party or just looking to try something new, these three fun recipes using Wagyu beef and Berkshire pork will add a delicious twist to your celebration! 1. Monster Meatballs with Wagyu Beef Ingredients: 1lb Wilders Wagyu ground beef 1/2 cup breadcrumbs 1 egg 1/4 cup grated Parmesan cheese 2 garlic cloves (minced) Salt and pepper to taste Marinara sauce (for serving) Spaghetti (for serving) Instructions: Preheat your oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine Wagyu ground beef, breadcrumbs, egg, Parmesan, minced garlic, salt, and pepper. Mix until just combined. Shape the mixture into golf-ball-sized meatballs and place them on the baking sheet. Bake for 20-25 minutes or until golden brown and cooked through. To serve, place the meatballs atop a “nest” of spaghetti and pour marinara sauce over them. For a spooky twist, use mozzarella balls as "eyeballs" on top of the meatballs by adding small pieces of black olives for pupils. 2. Wagyu Snack Stick Mummies Ingredients: 1 Pack Wagyu Snack Sticks (choice of flavor!) 2 sheets puff pastry (thawed) 1 egg (beaten) Mustard (for eyes) Instructions: Preheat your oven to 375°F. Roll out the puff pastry and cut it into thin strips. Cut each Snack Stick in half Wrap each snack stick with puff pastry strips, leaving a small space at the top to create a face. Place the wrapped hot dogs on a parchment-lined baking sheet, brush with beaten egg, and bake for 15-20 minutes or until golden and crispy. Once cooled, dot mustard onto the top of each hot dog to create “eyes” and complete your mummy look. 3. Berkshire "Brain" Pulled Pork Sliders Ingredients: 1- Wilders Berkshire Boston Butt 1/2 cup BBQ sauce (your favorite kind) 1/4 cup apple cider vinegar Slider buns (preferably soft, for a “brain” effect) 1 small purple cabbage (for garnish) Instructions: Prepare the pork: In a slow cooker, combine the Berkshire pork shoulder with BBQ sauce and apple cider vinegar. Cook on low for 8 hours or until tender and shreddable. Once the pork is cooked, shred it using two forks, and mix it back into the sauce. Assemble the sliders: Fill each slider bun with a generous helping of the pulled pork. For the spooky "brain" look, top each slider with thinly sliced purple cabbage to resemble veins. Slightly press the top bun down to create "brain-like" wrinkles in the bread. With these fun and easy recipes, you’ll be able to impress your guests and elevate your Halloween party spread. Don’t forget to grab your Wagyu beef and Berkshire pork from Wilders to make this year’s celebration even more special!

As we welcome fall, it's the perfect time to bring warm, comforting, and hearty meals to the table. From slow-cooked stews to savory maple glazes, these dishes are sure to warm up your evenings and bring the fall feeling into your home! 1. Hearty Beef and Vegetable Stew Ingredients: Wilders Wagyu Chuck Roast, cut into cubes 4 carrots, chopped 3 potatoes, cubed 2 parsnips, chopped 1 onion, diced 3 garlic cloves, minced 4 cups beef broth 2 tbsp tomato paste 2 tbsp flour 1 tsp thyme 1 tsp rosemary Salt and pepper to taste Olive oil for browning Instructions: Heat olive oil in a large pot, then brown the beef cubes on all sides. Remove and set aside. In the same pot, sauté onion and garlic until softened. Stir in the flour and tomato paste, cooking for a minute. Add the beef back to the pot, along with the carrots, potatoes, parsnips, thyme, and rosemary. Pour in the beef broth and bring to a boil. Lower the heat, cover, and simmer for 2-3 hours until beef is tender. Season with salt and pepper to taste, and serve warm with crusty bread. 2. Maple Glazed Pork Chops with Roasted Brussels Sprouts Ingredients: 4 Wilders Berkshire bone-in pork chops 1/4 cup maple syrup 2 tbsp Dijon mustard 1 tbsp apple cider vinegar 1 tsp smoked paprika 1 lb Brussels sprouts, halved 2 tbsp olive oil Salt and pepper to taste Instructions: Preheat the oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 25-30 minutes, stirring halfway. While the sprouts roast, mix the maple syrup, Dijon mustard, apple cider vinegar, and smoked paprika. Heat a skillet over medium heat and cook the pork chops for 3-4 minutes per side until browned. Brush the maple glaze over the pork chops and finish them in the oven for 8-10 minutes. Serve the pork chops alongside the roasted Brussels sprouts. 3. Classic Beef Chili Ingredients: 1 lb Wilders Wagyu ground beef 1 can diced tomatoes (14.5 oz) 1 can kidney beans, drained and rinsed 1 can black beans, drained and rinsed 1 onion, diced 3 garlic cloves, minced 2 cups beef broth 2 tbsp chili powder 1 tsp ground cumin 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional for heat) Salt and pepper to taste Olive oil for cooking Instructions: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant. Add the ground beef and cook, breaking it apart as it browns. Drain any excess fat. Stir in chili powder, cumin, smoked paprika, and cayenne (if using) to coat the beef in the spices. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir well and bring the chili to a boil. Reduce the heat to low and simmer for 25-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Serve hot with your favorite toppings like shredded cheese, sour cream, and chopped green onions. Serve and enjoy!   These three recipes are the perfect way to kick off this fall season! Fall is a time to gather with friends and family, and enjoy cozy, cooler temperatures. We can't wait for you to try these recipes and enjoy!

As summer comes to a close this week, it's time to give the season the send-off it deserves. What better way to say goodbye to the season than with a final, mouthwatering grilling feast? We've written three recipes to help you make the most of these few summer days. They're simple, delicious, and sure to be a hit with family and friends! 1. Grilled Wagyu Ribeye with Charred Pineapple Salsa Ingredients: 2- Wilders Wagyu Ribeye steaks Olive oil Salt and pepper 1 fresh pineapple, peeled and sliced 1 red onion, finely chopped 1 jalapeño, finely chopped (seeds removed for less heat) Fresh cilantro, chopped Juice of 1 lime Honey (optional for extra sweetness) Instructions: Brush the Wilders Ribeye steaks with olive oil and season with salt and pepper. Set aside. Preheat your grill to medium-high heat. Place the pineapple slices on the grill and cook until charred, about 2-3 minutes per side. Remove and let cool, then chop into small cubes. In a bowl, combine the charred pineapple, red onion, jalapeño, cilantro, and lime juice. Add a drizzle of honey if you prefer a sweeter salsa. Mix well and set aside. Grill the Wagyu steaks for 3-4 minutes per side or until they reach your desired level of doneness. Let the steaks rest for a few minutes before slicing. Top the sliced Wagyu steaks with the charred pineapple salsa and enjoy!! 2. Berkshire Pork and Veggie Skewers with Honey-Mustard Glaze Ingredients: 1- Wilders Berkshire Pork Tenderloin, cut into 1-inch cubes Salt and pepper Olive oil Bell Peppers, Zucchini, Onions, and Yellow Squash, cut into cubes (or your preferred vegetables) For the Glaze: 3 tbsp honey 2 tbsp Dijon mustard 1 tbsp soy sauce 1 garlic clove, minced Instructions: Season the pork cubes with salt and pepper. Thread the pork and veggies alternately onto skewers. In a small bowl, whisk together honey, Dijon mustard, soy sauce, and minced garlic. Preheat the grill to medium heat. Brush the skewers lightly with olive oil and place them on the grill. Cook for 8-10 minutes, turning occasionally, until the pork is cooked through. During the last 2 minutes of grilling, brush the skewers generously with the honey-mustard glaze. Drizzle any remaining glaze over the skewers and serve immediately for a savory summer treat! 3. Herb-Marinated Wagyu Tomahawk with Grilled Corn & Avocado Salad Ingredients: 1- Wilders Tomahawk Wagyu steak, your choice of size 1/4 cup olive oil 2 garlic cloves, minced Fresh herbs (thyme, rosemary, oregano), chopped Salt and pepper For the Salad: 2 ears of corn, husked 1 avocado, diced 1 cup cherry tomatoes, halved Juice of 1 lime Fresh cilantro, chopped Instructions: In a bowl, mix olive oil, minced garlic, and fresh herbs. Coat the Wagyu Tomahawk in the marinade, season with salt and pepper, and let sit for at least 30 minutes. Preheat the grill to medium-high heat. Grill the corn for 7-10 minutes, turning occasionally, until charred. Remove and let cool, then cut the kernels off the cob. Grill the marinated Tomahawk steak for 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Let rest for a few minutes before slicing. In a bowl, combine the grilled corn, avocado, cherry tomatoes, lime juice, and cilantro. Toss gently. Serve the sliced Wagyu Tomahawk Steak alongside the grilled corn and avocado salad, and enjoy!   With summer winding down, these recipes offer a fresh and flavorful way to enjoy the season’s final days. With a variety of flavors that everyone will love, these recipes are a great way to make the most of your last summer cookout!