Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 1 3 8 burgers to imported Japanese cuts. How- ever, this surge in offerings has come with some confusion. Due to generic use of the terms "Wagyu" and "Kobe," many meat lovers are finding themselves unsure of what Wagyu actually means. As the leading purveyor of Fullblood Wagyu in the coun- try, part of our mission at Lone Mountain Wagyu is to educate consumers and restau- rateurs on this special breed of cattle and the exceptional beef it produces. All Kobe is Wagyu; Not All Wagyu is Kobe Originally hailing from Japan, Wagyu is a breed of cattle genetically predisposed to have the most intense marbling of any cattle in the world. The most famous type of Wagyu beef is Kobe beef, the expensive Japanese delicacy. There are different strains of Wagyu, with Japanese Black being the most prominent. In Japan, raising Wagyu has been done with craft and care over generations of farmers. Wagyu is now bred in varying degrees of pu- rity around the world, including Australia and the United States. Kobe beef is beef from Fullblood Japanese Black Wagyu cattle that are bred, raised and slaughtered in Kobe city, the capital of the Hyogo Prefecture of Japan. Farmers must use specific practices and the beef must meet strict grading criteria. Only about 3,000 cat- tle achieve this status each year, and only 10 percent of the beef is exported out of Japan. Authentic Kobe beef in the U.S. is very rare, costing hundreds of dollars per pound. Wagyu in America The majority of Wagyu in the U.S. have been used for crossbreeding with conven- tional cattle like Angus. The most com- mon type of Wagyu is F1 – 50 percent Wagyu and 50 percent conventional cat- tle. The higher the percentage of Wagyu genetics, the more prominent the qualities such as intense marbling and rich flavor will be. Fullblood Wagyu, Wagyu cattle that have never been crossbred and are DNA-Certified back to their Japanese ancestry, are rare in the United States. There are estimated to be 30,000 Wagyu-influenced cattle being raised domestically, less than 5,000 being Full- blood. Regarded as some of the best beef in the world, the marbling found in Fullblood Wagyu beef is dense and delicate, creating a luscious, creamy texture unparalleled in other types of beef. Here in the U.S., beef that has a marbling content of 8.59 percent or higher is consid- ered Prime. The Fullblood Wagyu we pro- duce at Lone Mountain has an average of 33 percent, magnitudes beyond prime. Raising Wagyu Raising Wagyu requires care and patience. This special breed is born with a "marbling gene," a unique component of their DNA which lends itself to cultivating the extraor- dinary marbling Wagyu is famed for. In order for this gene to "turn on," Wagyu must be raised in an environment which eliminates stress as much as possible. Skilled Wagyu ranchers give their cattle individual care and implement practices that create a happy and easy lifestyle for the animals. At Lone Mountain Wagyu, we are proud to exclusively raise Fullblood Wagyu cattle that have never been crossbred, without hor- mones or subtherapeutic antibiotics. We in- dividually DNA-Certify each of our cattle to ensure direct lineage to its Japanese heritage. To learn more, go to www.lonemountain wagyu.com. Lone Mountain Wagyu (Cont'd. from p. 1) United States. After conducting extensive re- search about the spice category purchase habits and consumers' embrace of emerging flavors, The Spice Hunter found that creative cooks – particularly culture-hungry millen- nials – are eager to bring new global flavors to their own kitchens, but many lack the culi- nary expertise or spice inventory to easily whip up these unique recipes at home. That's where The Spice Hunter comes in. The Spice Hunter's global blends and rubs pack distinctive regional flavors into one jar, enabling cooks to add depth and exotic fla- vor to dishes in one simple step. With a dash of The Spice Hunter Curry Seasoning Blend, plain popcorn gets an Indian twist with hints of cumin, turmeric and mustard. A traditional pork tenderloin recipe is upgraded to a gour- met sesame and chile-infused dish with a few shakes of The Spice Hunter Thai Seasoning Blend. The Spice Hunter Cajun Creole Sea- soning Blend – which combines paprika, onion, garlic and lemon – is a necessity for stress-free preparation of classic New Or- leans dishes like gumbo, jambalaya and shrimp etouffée. These blends and simple recipes allow consumers to #HackTheRack. As sweet and spicy combinations, sour pickled vegetables and smoky flavors gain popularity across the country, The Spice Hunter introduces home cooks to distinctive regional spices from around the world and encourages the use of global flavors in home-cooked meals without discouraging busy or amateur cooks with complex prepa- ration. Most recently, The Spice Hunter added a line of seven Global Fusion Rubs in- spired by Indian, Mexican, Thai and North African traditions. Since The Spice Hunter sources its spices from all over the world, it continues to be a pioneer in the discovery of trending flavors. As unfamiliar new tastes debut in restaurants and on food blogs, "hacking the rack" with The Spice Hunter blends provides a simple, stress-free way for budding foodies to infuse their own home cooking with the global fla- vors they crave. Visit The Spice Hunter at booth #966. The Spice Hunter (Cont'd. from p. 1) sauces taste so good – it's these tomatoes! Our processor has an entire line for organic tomatoes, which means that each field is har- vested at peak ripeness instead of all at the beginning of the season like other processors do. You can practically taste the sunshine when you bite into one of our Roma toma- toes. GN: Why did you decide to visit the tomato fields? SO: Tomatoes were the foundation for our original three products and have continued to be our main ingredient for most of our products. Without a strong base, the quality and flavor of the spices and other ingredients we put so much time into sourcing would be lost. We just had to go visit the place where it all begins! We also place a very high pri- ority on the people we work with, and wanted the chance to meet the team and learn more of their stories face to face. Turns out everyone, from the farmers and truck drivers up to the administrative staff and the Chief Executive Officer, are pretty awesome peo- ple! GN: What was surprising about your visit? SO: The entire process is fascinating. Our tomatoes go from field to finished puree in just four hours, locking in all that fresh ripe flavor. We also got to meet some of the farm- ers who grow our tomatoes, and they're the most down to earth, wonderful people. Our tomatoes aren't grown in some giant corpo- rate farming operation; they're grown by real people who care about the land and what they're growing. We had the chance to learn about organic farming practices, water usage, rotation crops and soil fertility, just to name a few topics. GN: Was there anything particularly impres- sive about the visit? SO: The company we work with, Morning Star, is an amazing partner. It is so in- volved with the entire process and con- stantly looking for ways to be more sustainable. From helping farmers convert their conventional land to meet certified organic standards to finding beneficial uses for organic by-products (ever wonder what happens to all those tomato seeds and skins?), it is truly leading the way to- ward even healthier, more sustainable food systems. GN: Any other parting thoughts? SO: Our whole visit to those farms really so- lidified our company's core mission, which is to make truly great organic condiments that are clean, honest and take food lovers to new places by bringing flavor and dimension to their foods. In tasting our sauces, we want people to feel like they were also the ones experiencing a walk through the fields with these farmers. What could be more honest and clean than that? Visit Red Duck Foods at booth #272. Red Duck (Cont'd. from p. 1) are made in Wisconsin, with organic, Fair Trade Certified™ cocoa from small-scale, family farmers in South America. Artisan Kettle blends its selectively sourced cacao with only a few, simple ingredients to create the best tasting organic chocolate there is to offer. The brand's unique recipes and con- nection to the far off places the cocoa comes from make this product truly special, and es- pecially delicious. Available in Bittersweet, Semisweet, Milk Chocolate and White Chocolate, each variety is sold in stand-up, reclosable bags. All varieties are QAI Organic Certified, made with Fair Trade USA Certified ingre- dients, naturally gluten free, made with only non-GMO ingredients, Orthodox Union – Kosher Pareve and Kosher Dairy, and Semi- sweet and Bittersweet varieties are allergen free. With all of these benefits, and a suggested retail price of under $5.00, Artisan Kettle Chocolate Chips are an excellent value com- pared to organic chocolate chips available in stores today. The company invites you to visit booth #4301 to taste its delicious new chocolate and learn how Artisan Kettle brand chocolate chips can help grow your baking category sales. The company also recently introduced a brand of nonorganic baking chocolate called Kitchen Hearth™. Available in chocolate and chocolate-flavored varieties, this brand offers outstanding value to bakers on a budget. Both brands are available at select retailers, and available for new distribution nationwide now. The company takes great pride in its excel- lent customer service and welcomes the op- portunity to partner with retailers of all sizes. For more information, visit booth #4301 in South Hall, go to www.clasen.us and www.artisankettleorganic.com or call 608.467.3728. Clasen Quality Chocolate (Cont'd. from p. 1) breast. The pre-sliced offerings are a nice way to transition the line as the brand works to eliminate GMOs in all of its products. Both the beef and ham have received Non-GMO Project Verified certification. The American Angus roast beef is a choice top-round seasoned with salt, pepper and spices. The brand's line in the deli case includes 18 all-natural meat and cheese offerings. The line includes turkey breast, uncured ham, cheese, chicken and roast beef. All items are crafted with natural ingredients, like whole muscle meat, raw milk and pure Vermont maple syrup. When you choose McKenzie's Natural Ar- tisan deli meat, that's just what you're get- ting. All-natural deli meat. Not meat plus hormones, meat plus antibiotics or meat plus anything but all natural, locally sourced in- gredients like pure Vermont maple syrup and premium spices bathed in a signature blend of hardwood smoke. It's not just the tastiest way to do business; it's the only way McKenzie knows how. It believes when you make it right, it simply, honestly tastes better. You shouldn't have to sacrifice quality to eat healthier. Sample all of the items, including the non- GMO roast beef, at McKenzie's booth. Visit McKenzie at booth #234. For more in- formation, go to www.mckenziemeats.com or call 888.685.2686. McKenzie (Cont'd. from p. 1)

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