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)!
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Very nice! will be ordering some meat from them soon.
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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
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That may be the difference between the race to market and the race to quality Dan talked about in the article. Just a hunch.Originally posted by Mosca View PostComment
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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
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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
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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.Originally posted by ribeyeguy View PostComment
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Genotype plus the environment equals phenotype.Comment
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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?Originally posted by Jerod Broussard View PostComment
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Dammit Jerod Broussard you are wearing me out looking for a dictionary every time you make a comment
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Phenotype is just what you get at the end. The environment is what you provide to ensure you take advantage of the genetics.Comment
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There's been a few questions I'll try and answer:
ribeyeguyFirst you have to understand what Wagyu is, or rather, what makes the meat different. I've got a long-winded explanation here: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?
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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 outYou 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.Phenotype is just what you get at the end. The environment is what you provide to ensure you take advantage of the 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: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"Is one better than the other?Comment
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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
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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
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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
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