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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Morgan Ranch

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  • Top | #1

    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)!


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


    • TheMeatGuyJapan
      TheMeatGuyJapan commented
      Editing a comment
      This is a very good idea. WAGYU15 will get you $15 off.

  • Top | #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.


    • Willy
      Willy commented
      Editing a comment
      I dunno. My prime briskets from Costco run less than $50.

  • Top | #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.


    • 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!

  • Top | #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.


    • Craigar
      Craigar commented
      Editing a comment
      My pleasure! I am just trying to support the home team.

  • Top | #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?


    • 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?

  • Top | #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.


    • Top | #8
      Genotype plus the environment equals phenotype.


      • Top | #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?


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


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


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

              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:

              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"


              • 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

            • Top | #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.


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


                • gcdmd
                  gcdmd commented
                  Editing a comment
                  In your tool bax with your speed square and you carpenter's square? ;-)

              • Top | #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?


                • 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.