100% Fullblood Wagyu Beef Shipped Direct to Your Kitchen

Fall Edition: What’s been happening at Lone Mountain Wagyu

While summer has come to an end and things are quieting down for most folks around the country, Lone Mountain Wagyu has been busy with all sorts of activities ranging from appearing at this year’s Calabasas-Malibu Food & Wine Festival, to breeding at the ranch and even having invited guests coming to the ranch to get a first hand look at what we do on a daily basis to bring you the best beef in the country. October was sure a busy month for us!

This year, we partnered up with our great friend Sharone Hakman from Hak’s BBQ Sauce at the Calabasas-Malibu Food & Wine festival held at The Village in Woodland Hills, Ca. The event was exciting and delicious. We featured our beautifully marbled Flat Iron steaks delicately paired with Hak’s Chipotle Bourbon BBQ sauce, green onions, mushrooms and toasted nori.

Lone Mountain Wagyu Flat Iron paired with Hak's Chipotle Bourbon BBQ Sauce  - Image courtesy of Barcelone

Our very own, Sindi Concebida was handing out the mouthwatering samples to hungry guests. The sweet smell of BBQ and Wagyu created an exciting buzz that we had very long lines the entire night for those eager to try 100% Fullblood Wagyu paired with Hak’s Chipotle Bourbon BBQ sauce. If you’d like to purchase our Flat Iron steaks, please check out the product page HERE.

Fall also marks the beginning of life at the Ranch as well. During this time, we are busy getting our females ready for pregnancy. The breeding plan is actually quite involved and takes a few weeks for our females to become pregnant. The breeding process involves everything from natural and artificial insemination, flushing and making sure our moms-to-be are healthy and stress-free through the entire process.

Mom and Calf at Lone Mountain Ranch

 The gestation period lasts roughly around 9 months. The calves are born in June and July. We will be having our live cattle auction on May 20th 2017 in Albuquerque, New Mexico at the state fairgrounds. This is a great learning opportunity for those interested in what goes on behind the scenes at the ranch. For more information on breeding, sales, genetics and overall operations at the ranch, please check out our ranch website by visiting Lone Mountain Cattle Company. 

 October was also a fun time at the ranch. We had our lovely restaurant partner; Marcello’s Chophouse in Albuquerque come out and take a tour of the ranch. Bob, President/Founder of Lone Mountain Ranch gave the grand tour to Executive Chef Nick Wakefield and Manager Ken Kuiken.

Chef Nick Wakefield & Manager Ken Kuiken with our Lone Mountain in the background

Tours like this are essential to maintaining close working relationships with our restaurant partners. It also gives the opportunity for our restaurant partners to get an intimate experience about the daily operations on a ranch. These intimate experiences allow the chef to return back to the restaurant with a more profound understanding of the importance of supporting local and/or small ranches. If in Albuquerque and in the mood for Lone Mountain Wagyu Strip steak, please be sure to visit Marcello’s Chophouse.

 

 

 

Posted In Flat Iron, Lone Mountain Wagyu, News, Fall

Jan 9, 2018 9:47:50 AM

Search

Our Reviews

Your Cart

Your shopping cart is empty.

Subtotal

Subscribe to Email Updates

Recent Tweets