ROAMING ALBERTA MEATS

WAGYU BEEF

OUR FARMER

Brant Lake Cattle is part of Ballco Group of Companies which is family-owned and operated. The original Wagyu herd was established in 1993. It started with 19 wagyu cows and full blood Wagyu bulls. Since 1993, the herd has expanded to a Wagyu/Angus cross herd using predominately Black and Red Angus cows and Full blood Wagyu Bulls.

Wagyu (pronounced ‘wag-you’) is a breed of cattle native to Japan. The Japanese word Wagyu can be translated to mean Japanese cow – as “wa” means Japanese and “gyu” means cow.

Some people may be familiar with ‘Kobe beef’, which is world famous for its quality. Kobe beef is simply Wagyu that comes from the Kobe region in Japan.
Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its ultimate taste and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its fine palatability and flavour.

This breed is the foundation for the premium quality of Brant Lake Wagyu beef.

COMMITMENT TO QUALITY

Brant Lake Cattle Company understands the importance of proper animal care and nutrition. For us as cattle producers, animal care, nutrition and humane handling simply make sense because healthy animals that are properly cared for result in a premium product of beef. We also recognize that animal care, food safety and environmental issues are important to consumers and to society in general.

That’s why we are partners in the Verified Beef Production program that established and endorses production standards in these important areas:

Grain Fed using locally grown barley;
Raised without use of hormones;
Cared for by passionate owners;

COOKING TIPS

Wagyu Beef
For grilling the perfect steak, guaranteed to impress family and friends, follow these simple steps for tender, juicy meat that is full of flavour and cooked to perfection.

For more even cooking, bring steaks to room temperature half hour before grilling.

Preheat grill on low heat. To prevent oil from burning or meat from sticking, brush both sides of the steak with olive oil rather than brushing the grill directly. Excess oil can create smoke and cause flare-ups on the barbecue.

Since salt draws out the flavoursome juices from the meat, wait to season your steak just before grilling. Season one side with salt and pepper and cook steak seasoned-side down first to seal in the flavour. Season the other side just before turning over.

While cooking, use long-handled tongs to turn the steak only once. Continuous turning tends to overcook the inside, allowing precious moisture to escape. Cooking times vary depending on the thickness.

After cooking, transfer the steak to a plate, cover with foil, and set aside 5 minutes to rest. This step allows the heat to push the juices to the centre of the steak. Resting after cooking allows the meat to relax, distributing the juices evenly throughout the steak, making it succulent and tender.

DISCOVER MORE OF OUR PRODUCTS

BISON

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WAGYU BEEF

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ELK

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TURKEY

CHICKEN

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