Lombardi Brothers Meats is proud to team up with High Mountain Plains Wagyu to bring you the best of Colorado raised Wagyu Beef. From seed to plate these animals never step foot out of Colorado. The herds are pasture-raised in beautiful Southwest Colorado on The Lone Ranch, just North of Telluride, as well as The Carhart Ranch in Dove Creek, Colorado. Here the animals have 1000’s of acres to roam and forage on the natural Colorado High Plains Grasslands. These pristine ranches harvest only 12 animals per month, surpassing the expectations of a true boutique, local Colorado Wagyu Program. What’s your “local” Colorado Wagyu Beef story?
The genetics of High Mountain Plains Wagyu comes from a 100% Japanese black-hided Kuroge Wagyu bull, crossed with an elite line of hand selected Black Angus. American Wagyu take over three years to raise to perfection. In comparison, the traditional American Angus generally takes 1 ½ – 2 years. The final product takes countless hours of work from dedicated rancher Ron Nolde and his team. As a result, it is well worth the wait!
American Wagyu Beef are naturally richer in omega 3 fatty acids due to a different fat composition when compared to commercial beef, creating a healthier beef option. Copious amounts of marbling and retained juiciness creates an incredible mouthfeel, coupled with unsurpassed flavor. The result is an uncompromised, rich and luxurious beef eating experience.
Ask your sales representative what American Wagyu is currently available from this Lombardi Brothers Meats exclusive indulgence.
Japanese Wagyu Beef
Established in 2007, the “Universal Wagyu Mark” introduces the unrivaled quality of Wagyu to people throughout the world, in order to allow them to experience the authentic taste of Wagyu. This mark is the proof of authenticity.
Raised one by one and nurtured like a part of the family from birth until shipment, each animal receives an individual name. The fine taste of Wagyu comes from the tender, loving care that goes into their breeding.
Kobe Beef - The finest beef in the world
“Kobe Beef” is born from Tajima Cattle, purebred seeding cattle produced in the Hyogo Prefecture. The expert cattle farmers in the Hyogo Prefecture continue to breed these excellent cattle with the full use of their fatting skills and advanced technologies.
It is said that beef meat quality mainly depends on its breeding cattle. Since the middle of the 8th century, Tajima cattle have been brought up in comfortable, natural environments. These include pastures with clean air, limpid streams and rich grass fields surrounding the mountains of the Tajima District. The meat character of Tajima cattle is very tender and fine, becoming top quality marbled beef. This is “Kobe Beef”. If you taste it, a good feeling of melting fat spreads fully within your mouth, accompanied by a unique aroma.
“Kobe Beef” as well as Tajima Cattle, specialties which the Hyogo Prefecture boasts to the world, will continue to gain popularity in the global market.
For pricing and availability on Japanese Wagyu from Lombardi Brothers Meats please fill out the form below:
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