08/01/2026
A really wonderful review we received this morning from a new customer and local chef that visited the farm. Thank you so much Josh Zweifler!
If you're looking for a taste of Japanese luxury, Foxglove WAGYU Farm has you covered! Don Delaplain takes his beef extremely seriously. I had the pleasure of visiting his heifers and a few steers yesterday afternoon and it was quite a pleasure getting to chat with him about his setup. I just wish I knew more about beef genetics so I could have nerded out with him about it because he is an absolute treasure trove of knowledge.
To the BEEF review! This was an incredible experience to say the least. I have had local beef that I have picked up directly from the farm before, and there is always a flavor difference between the flavor of local grass fed beef, but this takes that difference to a whole new level. I've had wagyu of this quality from Japan before and there is a distinct difference between the steak I had last night and previous ones I've had. After eating a few bites of a steak that has this much fat in it can get overwhelming and you need other things on your plate to cut the intense fattiness, but somehow these steaks avoided that issue and were surprisingly light in that respect. I'm finding it difficult to explain exactly what I mean, because of the flavor is not light, and there is still an amazing amount of fat, but somehow it gets so much more infused into the meat that it is a totally different experience than a normal wagyu. Both my mother and I finished our steaks with no issue, and they were 1.5 in thick. Not only is the flavor way better, but the juiciness as well was soooo amazing. Every fiber of the meat gets enveloped in the intramuscular rendered fat, and after a couple minutes over some chunky charcoal, and a 6 min rest, it came out perfectly. Believe it or not this is actually significantly more cooked than I usually like my steaks, but for wagyu of this quality you want the center to heat up enough to keep the intramuscular fat from being pasty, so generally medium rare is the way to go. I did however leave the cap of the ribeye more rare, because I just couldn't bring myself to go get any further 🤣 but also the meat fibers are much more loosely packed on the cap which allows more heat to get in between them and heat that fat up so you don't have the pasty issue. All I did to prepare the steak was salt it down with salt and msg and wrap it in sushi nori for about 5 hours. Before cooking I removed the nori and vigorously dried the outside of the steak. Continuous rotation over charcoal, I flipped the steak probably 20 times to get an even sear.
On the side we had a basic asian chopped salad, premade from Albertsons, local rainbow chard simply sauteed with garlic and a bit of honey to balance the bitterness, and local corn on the cob. Not pictured was the "Peach-imisu" we made for dessert made with local pick your own peaches. Veggies and peaches were provided by my mother and are from the medford area, so I'm not sure what farm exactly they're from. We paired the meal with my favorite Oregon red w**e, the 2018 Tempranillo Reserve from Stoneriver Vinyards in Southern Oregon.
Sorry for the terrible plating, I didn't want to slice my steak, it gets cold so fast when you do that.
