If you’ve been following The Meat Dudes, you know we’re obsessed with where great beef comes from—and why it eats the way it does. So when Reid Martin, COO at Lone Mountain Wagyu, joined us fresh off their win at the American Wagyu Association conference (Best Wagyu Steak in America), we dug in on everything: genetics, feed, husbandry, full-blood vs. F1, Japanese Black and Red, how chefs should use it, and where American Wagyu fits in the broader beef landscape.
Spoiler: there’s a place for all Wagyu. The magic is matching the right animal and cut to the right eater and use case.
Lone Mountain’s Story (and Why That Steak Stood Out)
Lone Mountain runs full-blood Wagyu on a historic, high-desert ranch—~27,000 acres at ~6,500 feet in the Ortiz Mountains of New Mexico. They’re “best-to-best” purists: pair elite Wagyu genetics with careful nutrition and low-stress husbandry. Reid calls those the three pillars:
- Genetics – decades of intentional selection;
- Feed/Nutrition – built to express marbling without compromising flavor;
- Environment/Husbandry – elevation, space, and calm cattle.
The steak that won? It came off a carcass with digitally measured marbling north of ~66% on a Japanese carcass camera—squarely in what most of us would call “A5 territory”—but with an American flavor profile. Do all their animals look like that? No. Their typical average is closer to mid-30s marbling percent, which, for most diners, is a sweet spot of richness and balance.
The win matters. But Reid was quick to point out the bigger story: the field was strong. The real headline is that American Wagyu producers across the country are raising consistently excellent beef.
What “American Wagyu” Means (and Why Definitions Matter)
“Wagyu” literally means “Japanese cow,” but it’s also a breed (like Angus), and genetics travel. In the U.S., American Wagyu is an umbrella: it includes full-blood (100% Wagyu genetics), purebred (?93.75% Wagyu), and crossbreds like F1 (50/50, often Wagyu × Angus or Holstein).
Key takeaway: there’s a place for all of it.
- Full-blood: maximum marbling potential and silkiest texture; ideal for small portions, tasting menus, and “luxury bites.”
- F1/purebred: broader-portion steaks with Wagyu tenderness and flavor, often more approachable for weeknight cooking and steakhouse formats.
- Japanese Black vs. Red (Akaushi): both are excellent, with different “feel” and fat/lean balance. Preference is personal and dish-driven—not a hierarchy.
Why Wagyu Eats Different: Texture, Fat Quality, and “American Flavor”
Beyond “how much” fat, Wagyu fat is different. It’s higher in monounsaturated fatty acids (MUFAs) and melts at a lower temperature, giving that buttery, “bathes-the-meat” sensation without a greasy finish. Reid describes Lone Mountain’s full-blood profile as “A5-adjacent texture with a more American, beef-forward flavor.” That’s a big reason chefs love using it in wine-paired menus—the finish is clean.
Think Wine, Not Trophies
Reid’s favorite frame: Wagyu is like wine.
- There isn’t a single “best.” There are styles.
- Pair cut + fat level + cooking method to the moment.
- A 66%–marbled ribeye is a celebration bite; a mid-30% Zabuton is a Tuesday-night revelation.
Our shared advice to first-timers:
- Start with “gateway” cuts like Zabuton (chuck flap), flat iron, teres major—they’re smaller, more forgiving, and wildly flavorful.
- Keep portions modest. Share the ribeye; don’t get “Wagyu wasted.”
- Try thin-sliced shabu or tataki, and pair it with rice—a classic combo that balances richness.
Chefs, Cuts, and Using the Whole Animal
A big theme from Reid: beyond ribeye/strip/filet, the round and shank are Wagyu superpowers when you cook them right.
- Eye of round ? mind-blowing roast beef when sliced thin.
- Shank “Thor’s hammer” ? low-and-slow or smoker showstopper.
- Flat iron & bavette ? crusty sear, slice across the grain, outrageous beefiness.
This is where the chef community matters—educating guests, building dishes that highlight Wagyu’s texture and finish, and helping the supply chain value every primal.
American Wagyu in the Beef Industry: Where It Fits
- Consumer demand is rising for traceable, premium eating experiences.
- American Wagyu fills the quality gap between commodity Prime and imported A5 with a range of styles (F1 ? full-blood) that restaurants and home cooks can actually use.
- The import ecosystem (Australia/Japan/NZ) will always be part of the mix. Rather than demonize it, Reid argues we should push quality up across the board and keep educating on source, genetics, and husbandry.
The big picture: American Wagyu isn’t replacing the beef industry—it’s elevating it, cut by cut, plate by plate.
Our Takeaways
- Quality = Genetics × Feed × Husbandry × Time.
- All Wagyu has a place. Match the style to the moment.
- Education beats hype. Teach cuts, portions, and cooking.
- Chefs are key. The best experiences happen when producers and kitchens collaborate.
- American Wagyu has arrived. That trophy is nice—but the broader truth is better: great Wagyu is being raised all over America, and more people are tasting the difference.
Big thanks to Reid Martin and the Lone Mountain team. If you’re Wagyu-curious (or already deep in), go listen to the full episode—this is the kind of nerdy, practical meat talk we live for.
