For those of us who need a juicy forkful of information before eating life to the fullest
Even if you put everything else off until the last minute, we recommend doing future you a favor and ordering your Wagyu beef now. Read more to see why. Read More
Because the Instant Pot’s strength lies in breaking down tough fibers, it’s ideal for Wagyu beef cuts like flank, shank, and chuck roast? Read on! Read More
When people think of foods high in healthy fats, they likely imagine salmon & avocados, but Wagyu beef high in monounsaturated fats can be a great source. Read More
No matter how you slice it, Wagyu beef is some of the best money can buy. But wait. There’s definitely a right way to slice it. Read More
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Oven vs. Grill vs. Skillet vs. Broiler vs. Smoker: Which Is Best for My Wagyu Beef?
Check out our detailed pro/con list to get through the life-altering decision of how to prepare your Wagyu beef. But if you’re still trapped in decision paralysis, check out our recipe page for endless inspiration. Read More
How Is Marbling Affected by a Low-Stress Grazing Environment?
If cattle are stressed, it can affect the marbling of your Wagyu beef. Here's how we work with nature, rather than taming it, to ensure great marbling. Read More
How We Pack and Ship to Ensure the Best Quality of Wagyu Beef
Learn how Lone Mountain Wagyu packs and ships Wagyu beef to ensure the best quality. Read More
A5 Rating: What Does It Mean?
Wagyu beef often exceeds USDA Prime, so it makes more sense to refer to the standards of the Japanese Meat Grading Association (JMGA) to accurately score it. Learn more about this rating system and what it takes to be graded A5. Read More
Intro to Wet-Aged vs. Dry-Aged Beef
Both dry-aged and wet-aged steaks are worth trying, but they each have their pros and cons, but both are worth a try. Read More