One of the ways that helps us bring you the best Wagyu begins with our Carcass Camera. The camera and software was developed by renowned professor Keigo Kuchida at the Obihiro University in Hokkaido, Japan. This camera helps us create an objective and transparent grading system. Lone Mountain acquired the camera in 2010 and have been using it since to bring you some of the best meat state-side.| Meat Matters
The holiday season is a stressful time, what with all the chestnuts to roast, snowmen to reanimate, and ghosts of Christmas past to reckon with—but all is salvageable as long as you and yours don’t get hangry. Even if you put everything else off until the last minute, we recommend doing future you a favor and ordering the beef now.| Meat Matters
Busy modern folks love a tool that can do it all, so when the Instant Pot arrived on the scene in 2010, it became a near-instant craze. Over the past 10 years, each revamp of the cooking appliance has packed more uses into one compact pot. The Instant Pot released in 2014 serves as a pressure cooker, slow cooker, rice cooker, yogurt maker, sauté/searing pan, steamer, and warming pot, all in one small electric appliance that you can even control from your phone via Bluetooth. There are other ...| Meat Matters
For many years, Americans were taught to fear fat, with fatty foods getting the blame for our country’s obesity epidemic, among other health issues. But studies have since made it clear that there is a fatty spectrum, with trans fats on the unhealthy side, monounsaturated and polyunsaturated fats on the healthy side, and saturated fats falling somewhere in the middle (or even leaning to the healthy side, depending on whom you ask). Red meat often contains high levels of saturated fat, but i...| Meat Matters
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, and that’s against the grain. Although even improperly sliced Wagyu is likely to be wonderfully tender, it doesn’t hurt to take a moment and navigate the grain before slicing.| Meat Matters
Since the discovery of fire, humans have been thinking up new ways to cook a slab of meat. You can grill a steak over coals, fry it in oil, fry it in air, grill it upside down under a broiler, or smoke it—the opportunities are endless. But don’t let decision paralysis get you down. If you start with great steak like Wagyu beef, it’s basically impossible to make the wrong choice. There are pros and cons to every method of cooking steak—your choice will depend on what you desire.| Meat Matters
After all the effort of raising some of the world’s best cattle and preparing richly marbled cuts of beef, it would be a shame to blow it in the final chapter. That’s why we’ve figured out a way to deliver Wagyu beef to your doorstep without compromising any of the quality.| Meat Matters
When measured on a U.S. scale, Wagyu beef is literally off the charts. That’s why we need to refer to the standards of the Japanese Meat Grading Association (JMGA) to accurately score this outrageously fine beef.| Meat Matters