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Gary Leiser

Corporate Chef & Co-Owner
Steiner's "A Nevada Style Pub"

 

MONTANA WAGYU CAMPFIRE
BEEF & BEAN STEW

1 qt small red beans (soaked overnight)
1 gal Montana Wagyu Beef stock, or broth
1 lb Roasted Montana Wagyu round (diced, ½")
2 ea poblano chiles (roasted, peeled, seeded & diced)
1 ea jumbo yellow onions (finely diced)
1 tbs garlic (minced)

¼ c. olive oil
1 qt barbecue sauce
6 oz tomato paste
½ tsp cumin
2 tsp chile powder
¼ tsp oregano
to taste salt & pepper
Sauté the onion and garlic in the olive oil until caramelized, stir in the poblanos and diced Montana Wagyu round. Add the soaked beans and beef stock, followed by the barbecue sauce, herbs and spices. Simmer 2 hours or until the beans are tender and the sauce has thickened. Add more water to thin the mix if neccesary. Adjust the seasoning with salt and pepper.

About
Montana Wagyu


When a person sits down to enjoy a fine steak at a local establishment, they usually don't consider the process that it went through to get to the plate. However, chefs and restaurant owners know the importance of this process.

With so many distributors and food vendors in Las Vegas, it is easy for a chef to feel as though every person that comes through the door is a pitch man trying to peddle the newest and latest craze in food. The recent explosion in popularity of Kobe beef, or more accurately, "American Style Kobe Beef" is no different. With the arrival of The Montana Wagyu Cattle Company in Las Vegas, it is no longer "Beef As Usual." Now it is beef as it should be: grade A, dry-aged, USDA Prime.

The ranch, owned and operated by Rick Woienski, is located outside of Belgrade, Montana in the pristine Gallatin Valley located north of Yellowstone Park. The Montana Wagyu Cattle Company is a business model based on being exclusively made in Montana with all aspects of the production, raising, finishing, processing and packing, being done under the cattle company's direct supervision. Additionally, all elements of the production are done by family owned and operated businesses within Montana. This beef is truly a "Made in Montana" product.

This difference can be seen in their approach to raising and finishing the cattle. Each animal is raised on grasses and alfalfa for two years and then finished on whole grains and grasses for six months with no added antibiotics or hormones. This attention to detail results in raising cattle that consistently rate USDA prime when graded at the time of processing.

It is this attention to detail throughout the process that makes Montana Wagyu's "American-Style Kobe Beef" truly different. Starting with the USDA Inspection, the rancher will oversee each component of the cutting and packaging. Where other producers will process and ship as many cows in the shortest amount of time, The Montana Wagyu Cattle Company will dry-age every whole carcass for 28 to 30 days. This enhances the flavor and gives a rich buttery taste to the beef that is distinctive and bold. Where other producers just ship the cows to distant facilities, the rancher will travel to the processing facility weekly and monitor, inspect, and taste test (the best part of the job) every unit in production.

When it comes to getting the finished product to their clients, The Montana Wagyu Cattle Company's business model continues to maintain the integrity of the product and process. "Since we are a family owned business, we treat our clients like family," says Woienski. Once the product leaves the processing plant, it is either shipped directly to the client, or it is sent through NKB Distributors, the local distributor in Las Vegas. If there is ever any question about a product, both the rancher and distributor are simply a phone call away. How many restaurants are only one step away from the ranch?

 

For more information, contact:
James Gannett
(702) 232-2972
James@Vegaswagyubeef.com

www.vegaswagyubeef.com

 

More July 2011 features

Coverage of the 2011 World Tea Expo

Get Your Tickets for the 32nd Annual Jerry Berry Picnic!

SushiPalooza Rolls into Dragon Noodle Co. & Sushi Bar at Monte Carlo Resort and Casino

Bellagio Launches Epicurean Epicenter Series with Williams Selyem Wine Dinner

Bacio has a New Star!

La Scala Ristorante Italiano - Still A Well Kept Secret

Double Helix Wine and Whiskey Lounge Sets the New Standard at Town Square in Las Vegas

Montana Wagyu Featured Recipe for July

HR Insights: Easing the Challenges Faced by Relocating Employees

Latenight with Ryan

 

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2011 The Food & Beverage Professional