Archive for the ‘Brant Lake Wagyu News’ Category
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Culinaire Magazine article by Gabriel Hall.
Alberta is no stranger to raising cattle, which makes it a natural place to develop local wagyu-cross beef. Michelle Ball of Southern Alberta’s Brant Lake Wagyu comments, “We produce a Wagyu/Angus cross. It consistently grades in the top AAA or Prime. Our beef is dry aged 21 days to enhance palatability. Read more click here, opens pdf document.
MARKETING A WAGYU EATING EXPERIENCE
The Balls introduce Brant Lake Wagyu beef
Jeff and Michelle Ball and their son Brandon launched their new Brant Lake Wagyu beef brand in April, fulfilling a family vision that has been in the works since Jeff’s dad Jack brought the first load of Wagyu genetics to their Brant, Alta., farm in 1993.
READ THE FULL ARTICLE HERE