We are absolutely thrilled to be partnering with Lone Mountain Wagyu. If you have never heard of Wagyu, hold onto your socks, we will get back to that in a moment.
If you know anything about me, you probably are aware of my frugal nature. I am always looking for the best deal. I watch sale prices so I get the most BANG for my buck on groceries and even clip the sale coupons before shopping at my favorite department store.
Although, my mother always said "you get what you pay for" and she was so right. As of late I have spent a lot of time talking about beef. Chad and I have been discussing buying natural grass fed beef, for so many reasons.
Then one day I received an email from Lone Mountain Wagyu. I was so interested to learn all about Wagyu cattle. You may be more familiar with Kobe beef (the most expensive beef in the world). I found out Kobe is actually a area in Japan and the cattle are called Wagyu: to make a long story short. You can read the fascinating history here.
Legend has it that Lone Mountain Wagyu was born after a retired film editor, Robert Estrin, got his first taste of Wagyu steak at a Japanese restaurant. Talk about passion in your work. Today Lone Mountain Wagyu cattle are naturally raised and grass fed, they are 100% Fullblood Wagyu raised with specialized, sustainable practices.
The thing that really struck me was the intense marbling in the meat. Chad loves ribeye steaks because of the marbling and to be honest I never 'got it'. Until now. The first time I cooked with the Lone Mountain Wagyu ground beef I was skeptical that I would notice a difference.
I whipped up a batch of our family favorite meatballs. I used fresh herbs, fresh Parmesan cheese, a few other ingredients and waited for them to bake with great anticipation. I prepared some pasta and sauce to go with the meatballs and a mere minutes later Chad and I were popping these meatballs like candy.
Seriously! No pasta. No sauce. Just the best daggum meatballs that I have ever had. The richness of the Wagyu beef shines through and they are perfectly moist and flavorful. These are going on the Christmas menu for sure. RECIPE at the bottom of the page.
After the meatballs I can not even tell you how excited we were to get our hands on those ribeye steaks. I unwrapped the steak from the vacuum packaging and let it come to temperature a bit. I cranked up the grill and drizzled the steak with a little olive oil. Generous amount of salt and pepper. Grilled both sides about 4-5 minutes each. The perfectly cooked medium rare. I let the steak rest and then....
OH.MY.WORD! Chad and I devoured an entire steak ourselves. The ribeye steak is spectacularly marbled, tender, full-bodied and melt in your mouth delicious. Once I had my first taste I knew it was love. Even my meat and potatoes lovin' Iowan was ooohing and aaaahing during dinner. Shortly after dinner I heard Chad on the phone. He called his mom to share our dinner experience (this NEVER happens). I overheard "So, mom... You know I never call you about food. But I have to tell you, I just had the best steak of my life..." Well, needless to say the call went on and on. Mom immediately asked for the link.
Chad and I love giving delicious food gifts during the holidays and this year we will be looking up Lone Mountain Wagyu for our Christmas gifts. Luckily you do not need to wait for the holidays or a special occasion to try these fabulous Lone Mountain Wagyu products.
Lone Mountain Wagyu is giving away 3 fabulous packages valued at $200. Each giveaway package contains: 3 pounds Lone Mountain Wagyu Ground Beef and 2 (1 pound) Lone Mountain Wagyu Ribeye Steaks shipped direct to your door!
Giveaway starts 3:00AM PST 9/30/13 and ends 11:59PM PST 10/6/13. Winners will be notified by email and have 48 hours to respond or a new winner will be chosen. Valid in the USA only.
One mandatory entry and many additional entries. Use the Rafflecopter Widget to enter, at the bottom of the page.
GIVEAWAY CLOSED - WINNERS ARE:
Lari Rogers Pollastrini
Italian Herb Baked Meatballs
makes 15 (2 tablespoon) meatballs
1 pound ground beef
½ cup Italian breadcrumbs
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
½ small onion, grated (or minced)
2 tablespoons marinara
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 large egg, lightly beaten
Preheat oven to 375°. Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
Bake for 20-22 minutes.
Remove and transfer to sauce or serve immediately.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
GIVEAWAY CLOSEDa Rafflecopter giveaway
Disclosure: We are working in partnership with the Lone Mountain Wagyu brand and we are receiving compensation for our participation in this campaign. All thoughts/opinions are 100% our own.