All Wagyu. All natural.
Sustainable ranch. Happy cattle.
Intensely marbled. Incredible flavor.
Brand new Wagyu fashion! Flank Steak! We’ve never done this one before, but we think you are going to like it. This lean, rich cut is best grilled or seared over high heat. The trick: slice it thin at a bias across the grain. And, of course, enjoy!
You may not know about Chuck Steak. Lucky you! We wish we could be reintroduced to this marvelous cut. But you can only have one first, and this is yours. This sumptuous and deeply marbled cut can be prepared in many ways — high-temp sear on a grill or cast-iron skillet, thin-sliced shabu-shabu — and not lose any of its rich flavor. But to appreciate it in its full glory, we recommend marinating and braising the Chuck for a long time, breaking down all the delicious connective tissue and enjoying it bite by tender bite.
Wagyu Beef Shanks are an investment in time… they take a while to cook right. But… my god… are they ever worth it. Melt-off-the-bone tender, each forkful is the taste equivalent of a heady burgundy sipped on a deep-button-holed Chesterfield sofa in a Mahogany-panelled room in the dead of winter next to a roaring fire during a blizzard. Order these. Trust us. You’ll be saying Shanks for the memories.
Lone Mountain produces the best Wagyu I have ever tasted. Having had the opportunity to tour the Ranch and speak with the family, I know how passionate they are about the beef they raise. I don’t know of any other Ranch that has gone through such great lengths to research and develop a heard of this pedigree and quality. The steaks are not only well marbled, they also have a refined flavor and unparalleled tenderness.
Chef John Cox, formerly of Post Ranch Inn, Big Sur, CA
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