Newbie Introduction Morgan Ranch & Wagyu Beef Presented by Veleta

I am assisting Dan and Carrie Morgan to join the festivities on Berserker Day 12. They just joined WB’s the other day and are excited to participate both in providing a bit of Sizzle and a lot of Grill and Chill!!

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I know you all will have lots of questions for owners Dan (father) and Carrie (niece and RN), like me!! So I think they will be happy to answer any question you may have. I met Dan in the Madrid airport while having a cup of coffee, waiting for my return flight home. He was traveling on a trip with a winemaker friend from Argentina. We three had a nice conversation and exchanged business cards. Funny, a rancher, and 2 winery owners… Fast forward to this summer, in planning for Nolita’s 17th birthday during a pandemic, she told me she wanted Wagyu Steak for her birthday dinner. I immediately had a flash back of the chance encounter I had with Dan in Madrid, pulled out his card and ordered some of the most delicious beef I have ever eaten. I mentioned it to him back then how our group here on WB has a great appreciation for great food and wine. A few collaborative meetings and here we are. Stay tuned for Berserker Day 12 Specials!! Dan and Carrie recommend you visit their site and read more about them and their ranch as well as browse through the online store.

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Located in Burwell, Nebraska, the Morgan Ranch sits in the heart of the Sandhills. With its abundant grasses, perfect climate, and plentiful spring-fed streams, the region is widely recognized as among the best cattle producing areas in the world. Founded in 1934, Dan and his brother developed and progressed the ranch through decades to achieve stewardship to the land and meticulous care and nurturing of their stock. Morgan Ranch has clients all around the globe as well as throughout the US. Known for its supreme quality, hormone and steroid free beef. All Morgan Ranch cattle are fed a balanced ration according to a nutritionist’s guidelines for age, weight, size, breeding, and gestation. Typical feed rations include a variety of grasses, alfalfa, corn, distiller’s grains, as well as natural vitamin and mineral supplements. Dan has participated in events such as the Aspen Food and Wine Festival and California Cabernet Sauvignon Society and quite possibly, may have met some of you at these events.


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In 1992, at the urging of their many Japanese customers wanting ever finer quality meat, the Morgan Ranch introduced its first Wagyu herd to their operation.
Called the “Mercedes of the meat business,” the breed has retained its world-renown status for exceptional marbling, smooth texture, and rich taste – again, all inherited genetic traits. Given the Wagyu breed’s remarkable development and evolution, we at Morgan Ranch can thus ensure that the beef we invite our customers to enjoy has literally been centuries in the perfecting.

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Hello, we are so excited to be a part of WB’s and our very first Berserker Day! Wagyu beef is what we do. We can’t wait to share the beautiful and decadent steaks we produce. Let us show you the Sizzle with an impressive Tomahawk Steak, or help you chill out with Wagyu Burgers.
It’s great to be a part of this community and I’m looking forward to meeting you. Reach out to us with any questions, we are here to help!

Carrie

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Very excited to see this and try some. Hopefully Nola warned you that it might get crazy around here, in a good way.

Looking at the website, any photos of the raw beef uncooked? We’re into steak porn here and everything looks the same with a sear on it. Would like to see the marbling in the wagyu.

There are several photos on this site: Morgan Ranch Beef

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From what I understand, Morgan Ranch’s biggest market has been Japan and Germany…at least until Berserker’s get a bite!!

Is this like an A5 steak where one would only eat a small quantity at a time or something one can eat an entire steak of?

Based on the prices (very reasonable) I’d assume it’s the kind of steak you can eat an entire portion. Excited to try these.

I am not a steal expert, let me reach out the Dan and Carrie to answer these questions.

Looking at their website I don’t see any Wagyu at the quality you’re talking about. Thus I think this seems more like American Wagyu, which is more of the entire steak type of eating. I also don’t see a USDA Grade (But then again some people just don’t submit their products to be graded.)

Real Japanese Wagyu (Kobe) is not priced this low. According to the website Striploin are ~$50/lds. Costco sells A5 Japanese Wagyu Striploins for $150/lds. (That includes shipment from Japan so take that into account.)

Makes sense. Thank!

Thanks Bret, Horizon Farms sells our beef in Japan-nice sleuthing! Their photos are what we have here as well, although our offerings in the US are a little different than Japan (no organ meat in our ground beef!) I’ll get some photos of the frozen product up here as well to help you see the marbling.

Ah Ha! I can add photos for you now! Here are a couple:



Hey Jay and Vince,
You are correct, we don’t sell A5 Wagyu. We produce and sell American Wagyu. And, our beef is all USDA inspected and graded prime and choice. It’s the “eat the whole steak” Wagyu, unless you go for the Cowboy or Tomahawk steaks…those are huge!
Carrie

We are excited to have you try our steaks!

Thx for the Clarification. I don’t eat as much beef these days but I am intrigued by what you’ll have to offer.

Also am I correct to say that your cattle is pasture raised / grain finished? I think that’s the term these days.

Carrie, can these steaks be cooked Sous Vide? It almost sounds like, from your website, that all/most of the fat might render out.

Beef fat starts to render out at temps over 130 so maybe don’t SV a steak at that high of a temp?

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I use the SV a lot, but not with Wagyu. You don’t want to render the intermuscular fat.

Yes, regular beef but this info from their website got me thinking:

“As the fat has a very low melting point (about 1/3 under the melting point of regular beef)”

That’s what I was thinking with the info from their website. Thanks

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