The Lone Mountain Ranch has been in our family for over 50 years.
Acquired in 1965 by Marion and Glen Lloyd, the Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2005, Bob purchased his first two 100% Fullblood Wagyu Bulls, transitioning the entire herd from conventional cattle to 100% Fullblood Wagyu by 2008.
In 2010 the restaurant and consumer arm of the business was launched, bringing our 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike. Since then we have been growing both our herd and consumer offerings, launching our award-winning 100% Fullblood Sausages and Beef Jerky online and in gourmet retailers in 2014.
Located in Golden, New Mexico, between Santa Fe and Albuquerque on the historic Turquoise Trail, the Lone Mountain Ranch is a treasured and enchanting swath of land. Nestled between the San Pedro and Oritz Mountain ranges, this 27,000-acre plot is a vibrant ecosystem anchored by the lone mountain that guards the valley. We value this very special place as a piece of our heritage and take great care in nurturing it.
Robert (Bob) Estrin, President
Favorite Cut of Wagyu: NY Strip Originally from New Mexico, Bob built a career as an acclaimed Hollywood film editor for classic films including The Candidate, Badlands, and A River Runs Through It. Since inheriting the family business, Bob has immersed himself in learning everything he can about Wagyu—traveling to Japan, studying historical texts, and serving as the President of the American Wagyu Association in 2011. He is currently translating the definitive text (roughly translated as) The 100 Greatest Wagyu of Japan in efforts to educate the industry on the history of Wagyu and its future in America.
Griff Foxley, Chief Operating Officer
Favorite Cut of Wagyu: NY Strip Griff, Bob and Mary’s son-in-law, joined the family business in 2007. Born with a passion for food, as a toddler Griff was known to pull exotic delicacies like pate and haddock off his parents table. His career started out in the gourmet mecca of New York on the editorial team of the popular dining guide, Zagat Survey. Griff now resides in Los Angeles and holds an MBA in Sustainability Management. His passion for the land, and for exquisite, conscientious food experiences has driven the company’s values of excellence. He loves cooking for his wife and two young kids, running, writing, and family time.
Nellie Abel, Marketing Specialist
Favorite Cut of Wagyu: Ribeye Nellie was raised in the beautiful Pacific Northwest, beginning her journey as an epicurean (aka food snob) working in fine dining and wine sales. She parlayed her love for food into a career in Marketing, working with organic and natural food companies and sustainable industries for the past ten years while obtaining her MBA in Sustainability Management. Nellie loves working with small, value-based companies and has used her expertise in strategy and branding to bring Lone Mountain Wagyu’s products and mission to the masses. She loves traveling, running cooking, yoga, and Cabernet Franc.
Sindi Concebida, Operations & Sales Coordinator
Favorite Cut of Wagyu: Flat Iron Sindi grew up on a small family farm just north of Los Angeles, CA. Her family raised chickens, goats, and horses, giving Sindi a profound understanding of the importance of sustainability and ethically raising animals. She holds a degree in Psychology and previously worked as a Research Assistant at the Cognitive Development Lab at UC Riverside. As a native Angeleno, Sindi has had the opportunity to experience a world of culinary delight. Her favorite foods include Tonkotsu Ramen and Caccio e Pepe. Outside of the office and off the farm, Sindi can be found playing tennis or on the trail. She is currently training to climb Mt. Whitney and eventually the John Muir Trail.
“Wagyu is like the world’s great wines & cheeses. It reflects the people who raised it.” - Mark Schatzker, America’s Wagyu Trail