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Morgan Ranch

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  • Craigar
    Founding Member
    • Jul 2014
    • 1101
    • Papillion, NE
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      * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
      * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
      * - Current butchers: Just Good Meats & Fareway Foods

    Morgan Ranch

    Last night, Sunday, the local abc affiiliate, KETV Channel 7, ran a nice little piece on Morgan Ranch. Dan Morgan gave a nice little history about how they started their herd of wagyu and talked about how their products are shipped around the world, especially to Japan. TheMeatGuyJapan your family has a nice little gem in the middle of Nebraska and I would like to say congratulations and thank you. Since watching this piece on the 10 o'clock news last night, my wife is now more intrigued about me ordering some meat from Morgan Ranch as she thought I was blowing smoke up her skirt. Thanks again Jason and have a great day (night in your neck of the woods)!

    http://www.ketv.com/news/burwell-fam...ients/38372202
  • CurlingDog
    Charter Member
    • Sep 2014
    • 550
    • Port Washington, WI
    • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
      gorilla gloves, bear paws

    #2
    Very nice! will be ordering some meat from them soon.

    Comment


    • TheMeatGuyJapan
      TheMeatGuyJapan commented
      Editing a comment
      This is a very good idea. WAGYU15 will get you $15 off.
  • Mosca
    Charter Member
    • Oct 2014
    • 3362
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    #3
    The way my brain works, the steaks always look really expensive,and the roasts always seem kind of reasonable! I wonder how their products compare to Snake River Farms. SRF might get them on economy of scale.

    Comment


    • Willy
      Willy commented
      Editing a comment
      I dunno. My prime briskets from Costco run less than $50.
  • Craigar
    Founding Member
    • Jul 2014
    • 1101
    • Papillion, NE
    • * - Weber 26.75" OTG
      * - Weber 22.5" Premium cloaked in Crimson
      * - Slow 'N Sear
      * - Smoke E-Z - 26.75" (The Grain Silo)
      * - Lodge Sportsman Grill
      * - Weber Rapid Fire Chimney Starter
      * - Thermoworks ThermoPop
      * - Thermoworks Dot
      * - iGrill2 - 4 probes
      * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
      * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
      * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
      * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
      * - Current butchers: Just Good Meats & Fareway Foods

    #4
    Originally posted by Mosca View Post
    The way my brain works, the steaks always look really expensive,and the roasts always seem kind of reasonable! I wonder how their products compare to Snake River Farms. SRF might get them on economy of scale.
    That may be the difference between the race to market and the race to quality Dan talked about in the article. Just a hunch.

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      No, I'm talking about the high end stuff. I've spent lots of money at SRF in the last year, but I get briskets, ribs, and pork butts. The steaks just look pricey. But a brisket for $200, what a deal!
  • TheMeatGuyJapan
    Former Member
    • Aug 2015
    • 48
    • Nagoya

    #5
    Thanks for posting! I wish they would have come in May instead of March, the Sandhills (and the cattle) look a lot nicer when the grass is green. I've also really got to send my mother some updated pictures of the kids, her refrigerator is looking bare.

    Comment


    • Craigar
      Craigar commented
      Editing a comment
      My pleasure! I am just trying to support the home team.
  • ribeyeguy
    Charter Member
    • Jun 2015
    • 1297
    • S. E. Wisconsin
    • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

    #6
    Something I've never understood. Snake River markets themselves as a cross of Wagyu and usually Angus. Lone Mountain promotes itself as 100% full blood Wagyu. Is one better than the other? What is Morgan Ranch?

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      I tried to figure that out from the website. The cows are definitely crossed with Hereford and Angus, but then rebred with Wagyu. They say that they don't get caught up in the genetics game, but rather concentrate on flavor. So, shrug; who knows?
  • Huskee
    Pit Boss
    • May 2014
    • 14994
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      Accessories
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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #7
    Originally posted by ribeyeguy View Post
    Something I've never understood. Snake River markets themselves as a cross of Wagyu and usually Angus. Lone Mountain promotes itself as 100% full blood Wagyu. Is one better than the other? What is Morgan Ranch?
    I believe it's twofold- to maintain some of the beef flavor we in the USA are used to, vs 100% Wagyu having a slightly dif flavor, as well as ensuring the cattle are healthier & better equipped to deal with the environment here as other more native breeds.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9736
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Maverick ET-732 White
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        Thermoworks Thermapen w/ Back light (gift)
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        B & B and Kingsford Charcoal
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      #8
      Genotype plus the environment equals phenotype.

      Comment

      • ribeyeguy
        Charter Member
        • Jun 2015
        • 1297
        • S. E. Wisconsin
        • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

        #9
        Originally posted by Jerod Broussard View Post
        Genotype plus the environment equals phenotype.
        That's a lot for a limited guy like me to swallow but if I understand you correctly, an Angus and a Waygu will have different genotypes, one has a high fat marbling gene that the other doesn't have. When the two are crossed the resulting cows phenotype, or, end product that we throw on the grill, should be a mix of the two? Do I have that right? How does the environment come into play?

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9709
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #10
          Dammit Jerod Broussard you are wearing me out looking for a dictionary every time you make a comment

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9736
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
              Maverick ET-732 Copper
              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #11
            Phenotype is just what you get at the end. The environment is what you provide to ensure you take advantage of the genetics.

            Comment

            • TheMeatGuyJapan
              Former Member
              • Aug 2015
              • 48
              • Nagoya

              #12
              There's been a few questions I'll try and answer:

              ribeyeguy
              Something I've never understood. Snake River markets themselves as a cross of Wagyu and usually Angus. Lone Mountain promotes itself as 100% full blood Wagyu. Is one better than the other? What is Morgan Ranch?
              ​
              First you have to understand what Wagyu is, or rather, what makes the meat different. I've got a long-winded explanation here:
              http://www.morganranchinc.com/app/en/products/view/1169

              The quick and dirty answer is that there are a handful of genes that control the way the animal will marble and the accumulation of fatty acids that give it a distinctive flavor. Wagyu are the only breed known to carry these genes.

              If you are breeding an F1 (50%) Wagyu, you might get all of these genes, you might get none of these genes, you will likely get somewhere around 50% of these genes. This is what SRF produces.

              If your genetics are 100% from Japan, what people call "Fullblood" Wagyu, you have a very high chance of getting all of those genes, but not a 100% chance. Even in Japan, not all Wagyu has the full package of desired genes having focussed a bit too much on marbling and not enough on flavor in some herds. This is what Imperial Wagyu produces.

              It should be noted that this idea that Wagyu from Japan are somehow "pure" is a falsehood. If you dig down a few generations in any Japanese Wagyu pedigree, you will hit some European blood.

              As Jerod Broussard pointed out
              Phenotype is just what you get at the end. The environment is what you provide to ensure you take advantage of the genetics.
              You can have the entire Wagyu genetic package, but if you don't properly feed them, you won't get highly marbled, tasty beef. Feeding is as important as genetics.

              We raise high percentage (Purebred) as well as some "Fullblood" Wagyu. We are pretty confident that, at this point, all of our cattle have the full genetic package that makes Wagyu unique, even though you might find European blood more quickly in our pedigrees than you would in an operation that is exclusively "Fullblood". Furthermore, we really know what we're doing when it comes to backgrounding and feeding so we've got a very consistent product.

              So to answer the biggest question:
              Is one better than the other?
              Yes, ours is way better than either SRF or Imperial. We've got better genetics than SRF, and better feeding than Imperial. Also SRF leads the way in attempting to mislead consumers by calling their product "Kobe Beef"

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                Great response. Thanks for the insight. Is there a way to order briskets from you guys? I was looking at your website and was unable to find them. I would love to try your products. TheMeatGuyJapan
            • ribeyeguy
              Charter Member
              • Jun 2015
              • 1297
              • S. E. Wisconsin
              • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

              #13
              Now that is one great answer, thank you! So in addition to genetics, the feeding and the treatment of the animal is just as important? I'm assuming that's what Jerod was referring to when he mentioned the environment? I apologize for all the questions but to me at least it's a fascinating subject. Until recently I've just always assumed that a cow is a cow regardless of where it came from.

              Comment

              • _John_
                Former Member
                • Jul 2014
                • 2447

                #14
                Originally posted by Jerod Broussard View Post
                Genotype plus the environment equals phenotype.
                Now where did I put my Punnet Squares??

                Comment


                • gcdmd
                  gcdmd commented
                  Editing a comment
                  In your tool bax with your speed square and you carpenter's square? ;-)
              • Jerod Broussard
                Moderator
                • Jun 2014
                • 9736
                • East Texas
                • Pit Barrel Cooker "Texas Brisket Edition"
                  Weber One Touch Premium Copper 22" Kettle (gift)
                  Slow 'n Sear for 22" Kettle
                  Weber One Touch Premium Black 26" Kettle (gift)
                  Slow 'n Sear XL for 26" Kettle (gift)
                  Weber Smokey Joe Gold
                  Weber Rapid Fire Chimney
                  Vortex
                  Maverick ET-732 White
                  Maverick ET-732 Copper
                  2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                  Thermoworks Thermapen w/ Back light (gift)
                  Thermoworks Timestick
                  Cambro Model 300MPC110 w/ Winco SS Pans
                  B & B and Kingsford Charcoal
                  B & B Pellets

                #15
                I don't see any breed as being pure as the driven snow as Meatguy pointed out.

                Why else would there be Red Angus?

                Comment


                • 7pigfeathers7
                  7pigfeathers7 commented
                  Editing a comment
                  Angus color is a single recessive gene, the same as in Yellow Labradors. The meat is 100% identical, whether the hide is red or black.

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