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INGREDIENTS 1 pound Wilders ground beef 1 pound Wilders fresh ground pork 2 eggs 1 cup bread crumbs 1/4 cup onions (diced) 1 jar tomato chutney DIRECTIONS Preheat the oven to 375°F. Lightly grease a loaf pan or line with parchment paper.  Dice 1/4 cup fresh white onions and set aside. In a large mixing bowl combine 1 pound Wilders 100% Fullblood Wagyu beef and 1 pound Wilders pork. Mix thoroughly. Once your meat is mixed, add the diced onions and mix thoroughly again.  Add 1 cup of breadcrumbs and mix thoroughly.  One at a time add the eggs, mixing as you go. Once combined, add meatloaf into a bread loaf plan. Bake in preheated oven for 20 minutes. Remove from oven and cover top of meatloaf with tomato chutney. Return to oven and cook an additional 20 minutes, still at 375°F. Remove, serve, and enjoy! Follow us @wildersbrand on Instagram to stay tuned for more WILD recipes!

We may be all about our 100% Fullblood Wagyu Beef here at Wilders, but one thing is for sure: nothing beats our Berkshire Pork for breakfast. From ground sausage, to link sausage, to bacon, we have all you need to take your breakfast game to the next level! Check out this WILD family recipe for an incredible Sausage Scramble!  Ingredients 1 lb. Wilders Mild Pork Ground Sausage For an extra kick substitute with our Hot Pork Ground Sausage instead! 1/4 onion finely chopped 1/2 red bell pepper finely chopped 1/2 green bell pepper finely chopped 1/2 yellow bell pepper finely chopped 4-6 large eggs Salt and Pepper for taste   Directions   1. Add Wilders Mild (or Hot) Pork Ground Sausage to skillet.    2. Break up sausage and allow it to cook over medium heat.   3. Add peppers and onions to sausage and let them sauté.    4. In a separate bowl, scramble eggs. Once scrambled, pour eggs over sausage and mix.    5. Continue to mix scramble until eggs and sausage are fully cooked.   6. Add salt and pepper to taste.   7. Serve and enjoy!   Prefer to have your sausage on the side? Check out our Pork Sausage Links! They come in three flavors: Maple, Mild, and Hot! 

Want to switch up one of your date nights this summer? Stay in and try this incredible surf & turf recipe for two! *Recipe Credits to The Cookie Rookie & No. 2 Pencil Featured Meats: Wilders 100% Fullblood Wagyu Flank Steak & Mott's Channel Seafood Lobster Tails Ingredients 4 Tbsp. unsalted butter (room temperature) 2 tsp. minced shallot 1 garlic clove minced 2 tsp. minced fresh parsley 2 Mott's Channel Seafood lobster tails (5-6 ounces each) 2 Tbsp. fresh lemon juice 1 Wilders 100% Fullblood Wagyu Flank Steak 2 Tbsp. olive oil 2 tsp. kosher salt 1.5 tsp. black pepper Lemon wedges (for serving) Directions Make the compound butter. In a small bowl, use a fork to combine butter, minced shallot, minced garlic clove, and fresh parsley. Transfer the butter mixture to a sheet of wax paper/plastic wrap and form the mixture into a 1-2 inch thick log. Roll tightly and freeze for 10 minutes to solidify, then transfer to refrigerator.  Preheat the oven to 375°F and place rack in the center. Line baking sheet with aluminum foil and spray with non-stick spray. Prepare the lobster tails.  Using kitchen shears, split the tip shells of the lobster tails in half lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat and loosen the meat.  Place lobster tails on the prepared baking sheet. Drizzle with lemon juice and add one pat of compound butter for each tail. Set aside. Prepare the steak. Drizzle Wilders 100% Fullblood Wagyu Flank Steak with 1 Tbsp. olive oil and then season both sides with salt and pepper.  Add 1 Tbsp. of compound butter in a cast iron skillet over medium-high heat.  Cook Steak and Lobster. Place lobster tails in the oven and cook for 6-8 minutes until meat is firm and opaque. Add steak to the cast iron skillet and sear on both sides for approximately 3 minutes. Remove cast iron skillet from stovetop. Place cast iron skillet into oven and cook an additional 3-4 minutes or until steak reaches 125-130°F for a medium-rare cook. Remove steak from oven and allow it to rest while the lobster tails finish cooking. Serve and Enjoy! To serve, arrange sliced flank steak and lobster tails on individual plates, top with a pat of compound butter, and garnish with lemon wedges.  Like what you made? Share your creation and tag us @wildersbrand on Instagram and Facebook!

Memorial Day is right around the corner and we all know what that means! It's time to fire up the grill and create some memorable moments with friends and family. There's no better way to kick off this grilling season than with these 5 WILD Memorial Day recipes.  Be sure to check out Wilders' Memorial Day Sale, for all the main essentials! CLASSICS WITH A TWIST   BACON BURGERS  Featured Meats: Pasture-Raised Wagyu Ground Beef & Pasture-Raised Uncured Bacon *Recipe Credits to The Spruce Eats  Ingredients  1 1/2 pounds Wilders Wagyu ground beef 1/2 cup finely chopped onion 2 Wilders pork bacon slices, diced 1 tablespoon Worcestershire sauce 1 1/4 cups fresh soft breadcrumbs 1 large egg 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons all-purpose flour Vegetable oil, for the grill Directions Combine together your ground beef, onion, bacon, Worcestershire sauce, breadcrumbs, egg, salt, and pepper. Make sure it’s all blended together! Make 6 equally shaped patties and sprinkle them lightly with flour on both sides. Fire up the grill! Heat one side to medium-high heat (400-470°F) and the other side to low heat (200-250°F).  Now you’re ready to get cooking! Put your burgers on the medium-high heat side until them become well-browned or about 2 minutes on each side. Move them over to the low heat side and let them cook to your desire, about 3-5 minutes (at least 165°F).  Now it’s time to complete your epic bacon burger! Toast your bun and get to adding toppings! GRILLED BEER BRATS Featured Meat: Pasture-Raised Pork Bratwurst *Recipe Credits to Plays Well With Butter Ingredients  24 ounces of beer (whatever kind you like) 1 pack of Wilders Pork Bratwurst 1 medium yellow onion, sliced Directions Marinate the brats in beer for 6-24 hours. The longer the better! Using a cast iron skillet, boil the the brats and sliced onions in beer for 10-15 minutes or until internal temperature is 145°F.  It's time to grill! Transfer the brats from the skillet to the grill gates, turning them every few minutes until they are charred to your desire and internal temperature it at least 165°F. (Optional) Cook the sliced onions to add as a topping to your brat! Or keep it classic and just add your favorite mustard! STEAK SENSATIONS COOKING NEW YORK STRIP   Featured Meat: Pasture-Raised Wagyu New York Strip Steak  *Recipe Credits to Hey Grill Hey   Ingredients  Wilders New York Strip Steak Kosher or course salt Butter mixture (optional) Directions Take your steak out of the fridge and grab your preferred salt! Rub it into the meat and allow it to come to temperature. Heat up your grill to high heat, roughly 900°F on the grates. Once the grill is hot and ready, place your steak diagonally on the grates. Let it rest there for 2-3 minutes. Flip it and let it cook for another 2-3 minutes! This achieves a medium rare style. Challenge! Try to turn your steak at a 45 degree angle before flipping it to the other side. Can you make those criss-cross lines? After you finish grilling it, place the NY Strip on top of your smeared butter mixture (optional) and let it sit for 8-10 minutes. Enjoy! CHUCK RANCH STEAK Featured Meat: Pasture-Raised Wagyu Chuck Ranch Steak   *Recipe Credits to Dinner at the Zoo & Kitchen Laughter   Ingredients  1 Wilders Chuck Ranch Steak 1/3 cup soy sauce 1/4 cup lemon juice 1/2 cup olive oil 1/4 cup Worcestershire sauce 2 teaspoons minced garlic 1 tablespoon Italian seasoning 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon onion powder Directions Place all ingredients except the steak into a bowl. Mix to combine. Add steaks to the marinade and let marinate for 1-24 hours. The longer, the more flavorful! Fire up the grill and preheat to a medium-high heat of 375-400°F. Grill each side of the chuck ranch steak for about 4 minutes for a medium rare (130°F-135°F) to medium (135°F-145°F) finish. Cooking it above this temperature may dry out the meat. Let the steak to rest for 5 minutes, allowing all the juices to settle within the steak. OUR TEAM'S WILDCARD SMOKED BOSTON BUTT   Featured Meat: Pasture-Raised Pork    *Recipe Credits to allrecipes   Ingredients  4 tablespoons packed brown sugar 2 tablespoons ground your favorite chili powder 7 pounds of Wilders Boston Butt 1 pack of hamburger buns Directions Preheat your outdoor smoker to 200-225°F. Mix together brown sugar and chili powder in a small bowl. Give the pork some love and rub it all over the Boston Butt! Place it in your smoker and let it cook 6-18 hours, checking on it occasionally. It should reach a temperature of 165°F. When it’s ready, let it 8-10 minutes before you get to shredding! Toast those buns and you’ve got yourself a Pulled Pork Sandwich! Add any sauces of your choosing!

Tasty touchdowns will be achieved when you cook these four delicious Super Bowl recipes! Celebrate the big game with these easy recipes that will make any team go WILD! Be sure to purchase our Super Bowl Bundle, filled with the recipe's main essentials! #1. Mimi's Sausage Dip  Featured Meat: Pasture-Raised Pork Sausage A mouth-watering addition to any breakfast! Whether you prefer hot or mild, you can count on flavor in every bite with this ground pork sausage. Click here to purchase.  Recipe *Recipe credits to Player's Retreat Grab a chip and dig into this delicious, creamy sausage dip!  Ingredients  (1 Tbsp) vegetable oil (6 oz) Wilders mild ground sausage (1 can) diced tomatoes with green chiles (8 oz) package cream cheese, diced Salt Pepper Tortilla Chips Directions Heat oil in a pot on medium-high heat Add in Wilders sausage and cook. Break up into smaller pieces until well browned Cook sausage through. Drain off excess grease  Reduce the heat to medium and add in tomatoes Using a spoon, cut up tomatoes in the pot and let simmer (3-5 minutes) Add in the diced cream cheese. Stir until melted  Season the mixture with salt and pepper If the dip is too thick for your liking, add small increments of water. It should have a thick cream consistency  Serve warm with scoop tortilla chips, enjoy! *Tip: Make it spicy with our Hot Wilders Ground Sausage   #2. Brats and Peppers  Featured Meat: Pasture-Raised Pork Bratwurst This German-style pork sausage is hearty and filling! Coming in 6-inch links, these make a great option for lunch or dinner. Click here to purchase. Recipe *Recipe credits to Good Cheap Eats Hosting a big crowd? Gather around the grill and whip up some juicy brats and peppers! Ingredients  (1 pack) Wilders pork bratwurst  (1 Tbsp) olive oil (1) red bell pepper (1) green bell pepper (1) yellow onion Salt Pepper (1/2 tsp) oregano (1 Tbsp) red wine vinegar  (1 pack) hot dog buns  Directions Heat outdoor grill to medium low Place the bratwurst on the grill and cook through. The internal temp should be 160 degrees. Estimated time to cook is 15-20 minutes While the brats cook, heat oil in a skillet Place thinly sliced, seeded, and cored red and green peppers into pan Add in thinly sliced onion and let simmer until tender Sprinkle in salt and pepper to taste Add in oregano and red wine vinegar. Toss the mixture Serve the brats in toasted hot dog buns. Top with the pepper/onion mixture *Additional condiments include dijon mustard, horseradish, relish, slaw, cheese, and more!   #3. Wilders Wagyu Burgers Featured Meat: Pasture-Raised Wagyu Patties Made with Wagyu beef, you can expect all of the taste, richness, and marbling of a Wagyu steak packed into a burger form. Click here to purchase. Recipe Who doesn't love a mouth-watering Wagyu burger on game day? Check out our famous burgers perfect for your special party.  Ingredients  (1 pack) Wilders Wagyu patties (1 pack) cheese (1) tomato (1 head) lettuce (1 pack) hamburger buns  Salt Pepper Garlic powder Directions Click here for the full recipe.  #4. St. Louis-Style Ribs  Featured Meat: Pasture-Raised Ribs This squared cut comes from the spare ribs and perfect for soaking up juices!  Click here to purchase. Recipe Recipe credits to: Delish Bake and enjoy these saucy ribs. They are 100% finger-licking good!  Ingredients  (1 pack) Wilders St. Louis-Style ribs (2 Tbsp) brown sugar (2 tsp) salt (1 tsp) garlic powder (1 tsp) onion powder (1 tsp) oregano (1/2 tsp) ground black pepper (1/2 tsp) chili powder (1/2 tsp) mustard powder (1/4 tsp) cayenne powder (4 Tbsp) cubbed butter (1 cup) barbecue sauce Directions Preheat oven to 300 degrees and line a baking sheet with foil Trim membrane on the ribs if thick  Combine brown sugar and seasonings in a small mixing bowl Take the mixture and evenly coat ribs  Distribute butter over the ribs. Wrap ribs in foil and place on the baking sheet Bake until meat is tender The total bake time is around 2-2 1/2 hours  As a final touch, broil your unwrapped ribs and brush with barbecue sauce  Broil until the sauce is caramelized, around 5 minutes  Take out of oven to cool, enjoy!   Prepare for Game Day  Are you now ready to serve these tasty dishes on game day? We sure are! For more recipes click the here. To purchase all Wilders pasture-raised meats click here.  We wish you all a wonderful and safe Super Bowl! Go WILD!

Enjoy these 3 delicious and easy Wagyu ground beef recipes!

Featured Meat: Pasture-Raised Pork Sausage A mouth-watering addition to any breakfast! Whether you prefer hot or mild, you can count on flavor in every bite with this ground pork sausage. Click here to purchase.  Recipe Fill up the whole family and make busy mornings a breeze with these Wilders breakfast sausage crescent rolls! Ingredients:  1 pound of Wilders breakfast pork sausage (mild or hot) 8oz plain cream cheese 1 can of crescent rolls Instructions:  Brown one pound of Wilders mild or hot breakfast pork sausage in a pan. Melt one block of cream cheese in the pan with the sausage. Unroll crescent dough on a pan. Place cream cheese and sausage mixture into the middle of one crescent roll, and roll up. Repeat for remaining rolls. Follow baking directions on crescent roll can. Enjoy! Check out our shop for all of your Wagyu and Angus beef, Berkshire pork, and pasture-raised chicken!

Featured Meat: Pasture-Raised Pork Chops   Pork chops are the most tender cut, coming from the tenderloin. This perfectly portioned package comes with 2 bone-in pasture-raised pork chops ready to be seasoned and enjoyed. These cuts with the bone in produce an extra kick of flavor and nutrition! Click here to purchase.  Recipe You'll love Wilders hot pepper jelly glazed pork chops! Take them to the next level with Peggy Rose Jellies from the Midtown Farmers Market. Careful, this recipe is dangerously addictive. Ingredients:    One pack of Wilders bone-in Berkshire pork chops Salt Pepper 12 oz Pepper jelly (we recommend Peggy Rose, made in Raleigh, NC!) Olive oil   Instructions: Prepare lightly seasoned Wilders Pork Chops in skillet on stove with olive oil over medium-high heat. Cook each side approximately 6 minutes per side. Spread Hot Pepper Jelly over one side of the pork chop and continue cooking 2 minutes. Turn the pork chop over and spread more pepper jelly and continue cooking another 2 minutes. Allow glaze to thicken, coating each side of the pork chop.  Serve with your favorite sides, and enjoy!   Check out our shop for all of your 100% Fullblood Wagyu beef and Berkshire pork!

Featured Meat: Pasture-Raised Wagyu Filet Mignon Also known as "filet mignon," this cut is as tender as they come. These tenderloin filets will fall off of your fork, are packed with juicy flavor, and have that highly coveted 100% Fullblood Wagyu marbling throughout.  Click here to purchase. Recipe John, one of our favorite local chefs, teaches you everything you need to know about mastering the art of cooking steak! Check out the video above to follow along as he cooks the perfect filet mignon. Ingredients 100% Fullblood Wagyu Filet Mignon Slice of bacon Steak seasoning (salt, pepper, garlic powder) Compound butter (butter, Italian seasoning) Avocado oil Instructions Preheat oven to 450 degrees Warm pan on medium-high heat, add compound butter and avocado oil to pan While the pan is heating, wrap the filet in bacon and hold together with a toothpick Season both sides with your steak seasoning Sear in pan for about 1 minute per side, or until a crust forms on each side Finish in the oven for 6-8 minutes, or until the center reaches 135 degrees (medium-rare) Remove from the oven and let it rest for about 5 minutes Optional: top with compound butter Serve with potatoes and your favorite seasonal vegetable - enjoy! Check out our shop for all of your favorite 100% Fullblood Wagyu prime cuts and Berkshire pork!

Featured Meat: Pasture-Raised 100% Fullblood Wagyu Sirloin Steak   Enjoy a classic steak cut from the bottom sirloin. This piece is boneless and lean, making it a great stand-alone meat option. Click here to purchase.  Recipe Get your grill on with juicy Wilders 100% Fullblood Wagyu sirloin steak kebabs! This quick and easy recipe is perfect for a summer night.  Yield: Serves 6-8 Prep Time: 3 hrs Cook Time: 10 min  Ingredients:  1 Wilders 100% Fullblood sirloin steak - 1 ½ inch cubes  Steak marinade of your choice 1 green bell pepper 1 red bell pepper 1 yellow bell pepper   1 red onion  1 Tbsp. olive oil  ½ tsp garlic powder Wooden skewers Salt & pepper to taste Directions:  Cut steak into 1 ½ inch cubes and marinate in the gallon sized bag with marinade of choice for 3-6 hours. Heat grill to medium-high heat and soak skewers in water for 30 minutes. Cut veggies into 1 1/2 inch pieces and coat in olive oil, garlic powder, salt, and pepper. Assemble the skewers alternating between steak and veggies. Leave an inch or more at the bottom of the skewer. Grill skewers for about 9 minutes or internal temperature reaches 160°F Remove from grill and enjoy!   Check out our shop for all of your favorite Wagyu and Angus prime cuts, Berkshire pork, and pasture-raised chicken!