Wagyu Beef Jerky (2 Bags)

This Wagyu Beef Jerky was seasoned with salt, garlic, and pure maple syrup, giving it a flavor profile that matches its pedigree. Every hand-sliced bite envelops your mouth in rich, mouth watering sensations that will leave you wanting more. This is the first and only steak jerky to be made from 100% Fullblood Wagyu, creating the perfect amount of chew balanced with an astonishing melt-in-your-mouth quality

Acquired in 1965 by Marion and Glen Lloyd, the Lone Mountain Ranch served as the stomping grounds for the extended family while they raised various breeds of commercial cattle. Mary Lloyd Estrin and her husband Robert (Bob) Estrin took the reins of the Ranch in the mid-90s, spending cherished time on the land while cultivating a new legacy for the Ranch. After experiencing Wagyu beef at a Santa Monica restaurant in 2004, Bob knew the future of the family Ranch lay on his plate. In 2010, the restaurant and consumer arm of the business was launched, bringing their 100% Fullblood Wagyu beef directly to the kitchens of professional and hobby gourmet chefs alike.

Wagyu is a breed of Japanese cattle that is renowned for its rich flavor and marbling. Its most famous expression is Kobe Beef, a luxurious delicacy named for the capital city (Kobe) of the Hyogo Prefecture, where Wagyu are raised and slaughtered under strict guidelines. So all Kobe is Wagyu, but not all Wagyu is Kobe. It’s that simple. Now, Wagyu cattle have been exported and raised all over the world, most successfully in the USA and Australia. Often times, it’s crossbreed with other breeds of cattle, like Angus. This creates a complicated and deceiving classification system. It also dilutes what makes Wagyu so special, because the less Wagyu genetics in an animal, the less rich and marbled it will be. At Lone Mountain Wagyu, their cattle are never crossbred. They are 100% Wagyu. Each animal is DNA-certified to show its direct lineage to its Japanese heritage.