Beef so incredible, you have to taste it to comprehend
Delicate white lacing, the bright red meat. These are the distinctive qualities that make Lone Mountain Wagyu beef exquisite. Described as sensual, slightly sweet, and buttery, one bite of our 100% Fullblood Wagyu will change your perception of beef.
The white labyrinth that permeates our meat - known as marbling - imparts a creamy texture and rich flavor. Marbling is how the quality of steaks is measured. In the USA, Prime steaks are the cream of the crop. In Japan, a different scale is used to measure the marbling, however theirs ranges from 1 to 12.
Our 100% Fullblood Wagyu generally ranks akin to an 8 to 9 on the Japanese BMS scale. This tender beef can be grilled, seared, boiled, or roasted. Just make sure not to overcook it! Wagyu beef is best served Medium Rare.
Like the fat in salmon, the marbling in Wagyu beef consists of the essential fatty acids our bodies need.
100% Fullblood Wagyu isn’t only the most amazing beef you’ll eat, it’s the healthiest. The beautiful marbling does more than create a luxurious texture; it’s rich in Omega-3 and Omega-6 fatty acids. This fat is different from the layer that typically lines the outside of a steak – it’s actually heart healthy.
The monounsaturated to saturated fat ratio is higher in Wagyu than in any other beef, deemed by nutritionists to be beneficial in decreasing LDL (“bad cholesterol”) while increasing HDL (“good cholesterol”).
So good, so good for you.
Making the Most of your Wagyu
The rich marbling and flavor of Wagyu beef is best revealed when cooked Rare or Medium Rare. Overcooking will toughen the meat, reducing the melt-in-your mouth texture only a cut of Fullblood Wagyu beef can provide. We recommend simply seasoning with sea salt and fresh cracked pepper.