Lone Mountain walked away with two coveted National Grand Champion Wagyu Awards.

Click here for a full listing of results. The following three championships are a fantastic vote of confidence for Lone Mountain breeding and raising protocols, and we are grateful to everyone for their hard work and dedication.

Lone Mountain Grand Champion Cow-Calf 780T

Grand Champion Fullblood Cow-Calf

LMR Hoshiko 780T
Born 11-6-07
Sired by Michifuku

Heifer Calf: LMR Ms Yasufuku 1268Y
Born 7-15-11
Sired by Yasufuku Jr.

780T is bred to LMR Toshiro 723T
Due 5-21-12
***

Lone Mountain Grand Champion Percentage Heifer LMR MS F1 25

Grand Champion Percentage Heifer

LMR Ms F1 25
Born 4-5-11
Sired by LMR Shintaro 8142U

***

Reserve Champion Fullblood Bull GVW Yojimbo 3232-10

Lone Mountain also contributed to another win: Reserve Champion Fullblood Bull

GVW Yojimbo 3232-10
Born 3-23-10
Owned by Gypsum Valley Wagyu, Salina, KS

Sired by LMR Yojimbo 634S
Bred by Lone Mountain Cattle Company

Lone Mountain bred and sold Yojimbo (sale topper: $35,000) at our First Annual Lone Mountain Fullblood Wagyu Production Sale, 2008 – purchased and currently owned by Monarch Farms, LA.

LMR Yojimbo sired the National Reserve Grand Champion Fullblood Wagyu Bull.
***

And best of all: we now have a limited availability of Fullblood Wagyu Skirt Steak for sale online, shipping as always is on us: Click here.

Without further ado, a kickin’ little Skirt Steak recipe just for you.

Tequila Infused Fullblood Wagyu Skirt Steak Tacos

Lone Mountain Fullblood Wagyu Skirt Steak

Serves 6
Prep. time: up to 8 hrs
Cook time: 20 min.

• 2 Fullblood Wagyu Skirt Steaks
• olive oil, for coating the grill
• kosher salt & freshly ground black pepper
• 16 (7-inch) corn tortillas

toppings to serve on the side

• chopped white onion
• shredded romaine or iceberg lettuce
• shredded sharp cheddar cheese
• pico de gallo
• 4 limes, cut into wedges

steak marinade
Combine all ingredients and pour over steaks. Marinate meat 3-8 hrs.

• 1/2 cup tequila
• 1 head of garlic, minced
• 1 cup olive oil
• 2 tablespoons chipotle or chili powder
• 1 tablespoon cumin
• 1 jalapeno thinly sliced
• 1/2 bunch cilantro, chopped

pico de gallo
Combine all ingredients together in a mixing bowl.

• 4 vine-ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 1 Serrano chile, minced
• 1 handful fresh cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Preheat grill or a heavy skillet over medium-high flame. Brush the grill grates with a bit of oil to prevent meat from getting stuck. Season the steaks generously with salt and pepper. Grill the steak for 4 minutes per side. Transfer the steaks to a cutting board allowing them to rest for 5 minutes. Slice thin pieces across the grain and serve. Warm tortillas on the grill.

Lone Mountain Wagyu Strip Steaks, Raw

We at Lone Mountain favor simplicity. We feel you can’t go wrong using high quality ingredients prepared simply. In particular with our Fullblood Wagyu NY Strip Steaks, the flavor and mouth-feel of the steak itself should be given as much room to sing solo in your meal, with minimal embellishments. You could very well prepare this steak with a dash of salt and pepper, or even Lawry’s garlic salt, and leave it at that; foodgasm would await. But for those that want to add a little punch and zing, here’s a special recipe for you. Enjoy!

Lone Mountain Wagyu Strip Steak with Rosemary Butter

Serves 4-6
Prep. + Cook time: 30 minutes

• 4 boneless beef strip steaks
• Kosher salt to taste
• Ground black pepper to taste
• 4 Tbsp Rosemary Butter

Take the steaks out of the refrigerator and let them sit at room temperature for about 20-30 minutes.
Prepare your butter while Steaks come to room temperature.

Rosemary Butter

• 1 stick of room temp. unsalted butter
• ¼ cup finely chopped fresh rosemary
• 1 clove minced garlic (optional)
• ½ teaspoon sea salt
• cracked black pepper

Makes 1 cup

Mix herbs and spices into butter. Can squish with hands in a bowl or use a food processor. Spoon mixture onto wax paper and roll into the shape of a log. Twist the ends to make log compact. Place in freezer for 30 min to harden. Move to refrigerator after 30 min.

Preheat the grill or cast-iron skillet on high heat. Season the steaks generously with Kosher salt. Place the steaks on the grill or in a very hot skillet. Do not overcrowd meat in a heavy skillet, use two pans if necessary. Sear for 3-4 minutes per side for medium-rare.  Cook time will depend on thickness of the steaks and the temperature of the grill.* Remove steaks from heat and cover loosely. Allow steaks to rest for five to ten minutes.

Serve the steaks with a slice of rosemary butter on top and serve immediately.

* P.S. Wagyu steaks in particular are best when served no further than medium-rare. We do not recommend cooking to Medium or beyond, but if you must:  To cook meat further set steak to side of grill away from direct heat.

The main entree was the highlight of the evening though.  Lone Mountain Wagyu beef.  It is worth the price tag.  Perfect medium rare with vibrant flavors exploding on your palate.  The wagyu is soft, silky, and had a superior texture that is unmatched.  I’ve had wagyu beef before but never as good as this.  The flavors are so tantalizing that as soon as you swallow, your palate is immediately begging for more.  It’s just a wonderland of superb meat cooked to perfection in a fabulous setting.

Lone Mountain Wagyu: The date asked, “What’s with the $200 price tag?”

“I dunno”, I said.

[Server] H.W.G. goes into telling us the history of Wagyu meat and my date looks mesmerized. “Predisposed to intense marbling and fattiness?  Finest beef in the world?  Let’s go for it”, my date says.

The Wagyu arrived and we were literally blown away.  It was fatty and marbley, yes- but there was something else. It was rich, and full of intense flavor.  No salt or dipping sauce needed.  In fact, you’d be frowned upon needing a condiment with this steak.

Wagyu Producer of the Year 2011

The American Wagyu Association met in Reno, NV, for its annual conference at the end of October. AWA past-president Robert Estrin was unable to attend this time, but Stanley Hartman (our ranch manager) was on hand to represent Lone Mountain. And it was quite a welcome surprise to find out the news that…

… the American Wagyu Association had awarded Lone Mountain Cattle Company with the esteemed “Producer of the Year” Award!

In a personal note, Michael Goodell wrote, “The award Lone Mountain and the Estrin family received was well deserved and long overdue.  I wish you could have been there to receive it in person.”

We are all so grateful for the recognition. It means the world.

Lone Mountain's Decadent Braised Brisket

Brisket is a solid, slow-cooking option however you prepare it. But picture this: the lacy marbling that permeates our Fullblood Wagyu Brisket bastes and coats the meat from the inside out as it cooks, regardless of your cooking method of choice. What you get is perfectly flavorful, impossibly tender and delicate Brisket.

We’ve blinked and autumn has arrived (with snow for some), so we figured it was a great time to set you up with some tips for preparing a fantastic fall feast. Thanks to Sarah Bergman for developing this recipe specifically for Lone Mountain Brisket.

Lone Mountain Decadent Braised Brisket

Makes 4-6 (as a main course) with leftovers
Prep + Cook time: 4.5 hours

• 3 tablespoons olive oil
• 1 2-4 pound piece beef brisket
• 3 large white onions, chopped
• 4 medium carrots, cut into 1-inch pieces
• 4 celery ribs, cut into 1-inch pieces
• 6 garlic cloves
• 1/4 cup cider vinegar
• 1 cup chicken stock
• 1 (28-ounce) can crushed tomatoes
• 2 bay leaves

Preheat oven to 350°F. Season the brisket with salt and pepper. Heat the oil in a large roasting pan, heavy casserole or a dutch oven over medium-high heat. Brown the brisket, turning once, about 8 minutes. Remove and set aside.

Lower heat to medium. Put in the onions and saute’ until golden-brown, about 15 minutes. Add carrots, celery, garlic and bay leaves, stirring occasionally, until golden, about 10 minutes. Pour in the vinegar and scrape up brown bits. Pour in the stock, add tomatoes and bring to a simmer. Put the brisket back into the pot. Cover tightly with aluminum foil or with a tight-fitting lid. Braise the brisket in the oven for 3 – 4 hours or until it’s fork-tender, turning the meat once or twice.

We suggest making your Brisket at least 1 day ahead (up to 3 days). Let it cool, then cover tightly and refrigerate. Remove congealed fat before re-heating in a warm oven and then serving. Can also add fresh vegetables while reheating.

And it’s completely gratifying to hear reviews like this one, from Amanda B. who ate our beef at Alexander’s Steakhouse in Cupertino, CA, via Yelp.

Lone Mountain special cut and raised just for Alexander’s Steakhouse – hard to describe because my words can’t express how I feel when I got the first bite each and every time I come here. #FOODGASM would do it for now! Please forgive me, English is my 3rd language!

• Tomorrow’s “digital cooking”: a 3D printer can create food, even cook it, via edible inks and blueprint recipes.
• Fascinating article! “The Psychology Behind Yogurt”, or how the probiotics in yogurt reduce stress and anxiety.
• “The End of the Career Food Critic”: On the changing role of the food critic, an interesting read.
• 200 lbs per person per year of food is thrown away and wasted. The Solution: A War Against Food Waste.
• File this one under “Never knew, Hardly Cared, Glad I Know”: “The History of Meatloaf”.
• Two Big Thumbs up to Slow Money: “Life After Fast Money and Fast Food”.

• Restaurants trend report indicates almost half (45%) of respondents consider themselves “meat lovers” and that the average US diner eats 250 restaurant meals per year.
• TIME Magazine article about a fascinating culinary search for the best steak that leads the author to Spain. (Naturally, yours truly wonders if she ever made it to New Mexico to find the best steak.)
• Bill Niman discusses confusion in the marketplace due to array of often misleading labels, like “organic” and “humane” and “natural”.
• The Atlantic explores how the locavore movement has pushed for deregulation of animal slaughter. The trend might bring more local, small scale production of food (at residences even) but will surely lead to inhumane treatment.
• Cooking Up A Story showcases women who are changing the way we eat.
• New documentary American Meat could be the much-needed balanced dialogue about food issues. (We got on our soap box and gave a little skewering, no pun intended, to the decidedly imbalanced Food, Inc.)
• Fast Company highlights a project called Freshlist, a text message–based marketplace that connects sellers and buyers of local produce to insure that none of the supply goes to waste.