DNA-Certified 100 percent Fullblood Wagyu

By Zach Brooks

If you’re serious about your beef then you know there’s nothing better than a steak from Wagyu cattle - the famed breed hailing from Japan that is renowned for its high marbling. And some of the best Wagyu beef you’ll find in the US comes from Lone Mountain Wagyu, a small, family-owned farm in Golden, New Mexico. Unlike most American Wagyu—which comes from cows that are a cross of Wagyu and American breeds—Lone Mountain’s beef is DNA-certified to be 100 percent Fullblood Wagyu. That means everything on their website, from their buttery filet mignon and tri tip, to their ground beef and insanely marbled ribeye, is not only naturally pasture-raised with no hormones or antibiotics, but is the highest quality Wagyu you'll find in America. Even better, BBE subscribers get everything from Lone Mountain for 30 percent off, and VIP members will get a complimentary four-pack of 100 percent Fullblood Wagyu beef sausage links with any purchase.

Word on the street

  • There’s no Angus in this beef. The lineage of this Wagyu is DNA-certified 100 percent Fullblood Wagyu, directly linked to its Japanese heritage.
  • Lone Mountain’s brand new beef sausages are not only the very first sausages made from 100 percent domestically raised, Fullblood Wagyu beef, but they’re also gluten free and preservative free.
  • Like the fat in salmon, Wagyu marbling is high in omega-3 and omega-6 fatty acids. That means it’s actually good for you!
  • Lone Mountain Wagyu is served at a few select restaurants around the country, including Post Ranch Inn in Big Sur and Alexander's Steakhouse in San Francisco.
  • In Japan, Wagyu steaks are rated on a scale of 1 to 12 based on their marbling. Lone Mountain Wagyu consistently rates in the 8 to 10 range—an impressive feat for American Wagyu.

Tips for Cooking a Lone Mountain Wagyu Ribeye

1. Don’t let these steaks come up to room temperature. Cook them right out of the fridge—while still cold—so the buttery fat won’t render as quickly.

2. Just before cooking, season the steaks generously with salt and pepper, but don’t marinate them. You don’t want anything to cover up the fatty flavor of the beef. 

3. Get your grill or sautée pan as hot as possible and only let the steaks cook a few minutes on each side. Err on the side of rare, with medium rare being optimal. And whatever you do, don’t poke it with a fork—you don’t want to lose any of those precious, fat-laced juices

4. When you’re done, transfer the meat to a cutting board and let it rest for at least five minutes.

5. If you do want a sauce heat ½ a teaspoon of butter in a skillet. Add shallots and cook over medium heat until slightly browned and tender. Add 1 cup of wine to deglaze, finish with another teaspoon of butter, and then allow the sauce to simmer for a few minutes.