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Fat of the Land by Garbriel Hall, Culinary Magazine

Fat of the Land by Garbriel Hall, Culinary Magazine

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.

The classification of wagyu encompasses four breeds of cattle, all of which have a genetic predisposit ion to producing intense marbling: The Japanese Black (Kurgeo Washu), Japanese Brown (Akage Washu), Japanese Polled (Mukaku Washu) and the Japanese Short Horn (Nihon Tanka ku Washu). Meat from these breeds often rate on the higher half othe twelve point Beef Marbling Sca l(BMS).

Read more click here, opens pdf document.

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Box 127 Brant, Alberta, Canada
T0L 0L0

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