Stone Ranch is committed to a standard of excellence in the production of our Montana-Style Wagyu beef that ensures the highest quality, taste and consistency.
As a ranch-to-plate operation, Stone Ranch aims not just to participate in the emerging Wagyu market, but to lead the charge in making Montana the source of sterling quality Wagyu in the region.
Stone Ranch Montana Wagyu can be proudly served in the finest restaurants, and to your most treasured guests at home.
“Stone Ranch Montana Wagyu can be proudly served in the finest restaurants, and to your most treasured guests at home.”
Wagyu is prized for its highly marbled meat, which imparts a gently sweet but savory flavor and makes it uniquely tender compared to even the highest end commodity beef.
The marbled fat in Wagyu shares qualities of olive oil. It melts at lower temperatures acting almost like a marinade while cooking, and creating consistently tender, juicy and flavorful steaks that connoisseurs crave.
A HEALTHIER ALTERNATIVE?
The American Wagyu Association also notes that Wagyu is healthier than other forms of beef as well. They cite health experts who have discovered that Wagyu contains a higher mono-unsaturated to saturated fat ratio than other beef. The combination of Wagyu genetics and longer feeding regimen results in a nutritional composition that is regarded as having a minimal impact in raising cholesterol levels.
Stone Ranch Montana Wagyu consistently delivers quality that meets or exceeds USDA Prime grades, and a tender and flavorful steak that will make your meal memorable and leaving you yearning for the next one.