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Consumer Articles
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"Naturally Grown: An alternative label to organic”
"Started by a group of organic farmers in New York’s mid-Hudson Valley as a backlash against federal takeover of the organic program in 2002, Certified Naturally Grown has expanded over the past decade to include more than 700 farms in 47 states, executive director Alice Varon said.”
By Santa Fe New Mexican, August 17, 2013

“Organic food - What is an “organic” label really worth?”
"Consumers are willing to pay a premium for organic products, but the realities can mean you get little more than a psychological boost for your buck”
By Ethical Corporation, July 12, 2013

“Consumers Want High-Quality, Branded Beef”
"The study, “Consumers’ perceptions and preferences of meat and the meat industry,” was the result of doctoral research conducted by Lindsay Chichester, Canyon, Texas. She looked at the whole range of popular opinion on meat."
By CattleNetwork, November 10, 2009

“Taster’s Choice”
“...the 10 best dishes from the past 10 years – in L.A.? The No. 1 position on this list is easy…. Japanese Wagyu Beef, Urasawa.”
By Brad A. Johnson, Angeleno Magazine, November 2009

“Better Beef Makes a Better Burger”
“Better beef makes a better burger, and consumers are willing to pay more for it, according to a new report from foodservice industry consultant Technomic.”
By Drovers.com News Source, September 16, 2009

“5A5 Steak Lounge: All About the Wagyu”
“I am a carnivore. Give me a good, juicy steak a tad on the bloody side and I am in heaven. So [San Francisco] newcomer 5A5 Steak Lounge, specializing in high-fat, high-quality A5 Japanese wagyu beef (the highest classification) was right up my alley.”
By Gloria Tai, SFStation.com, September 10, 2009

“Prime Time for Steak Lovers”
“High-end beef that was once available mostly at steak houses and fine-dining restaurants is increasingly showing up in retail butcher cases.”
By Katy McLaughlin, Wall Street Journal, July 16, 2009

“In Paris, Burgers Turn Chic”
By JANE SIGAL, NYTimes.com, July 16, 2008

“Marinade makes it special”
By Barbara M. Houle FOOD EDITOR, telegram.com, July 16, 2008

“Kobe beef: in its prime”
By Jolene Ketzenberger, indystar.com, June 11, 2008

“Red Wine and Steak for Father's Day”
By Laurie Woolever, Wine Spectator Online, June 11, 2008

“Burger King’s $167 Hamburger”
By Neal Ungerleider ,The Menu Pages, May 1, 2008

“Burger King Goes Black Tie”
By Mark Stein, Portfolio, April 30, 2008

“Kobe Beef: How Much Would You Pay?”
Guide 2 The Good Life, April 30, 2008

“What is the meaning of Organic?”
By Andrew Chung, The Star, April 27, 2008

"Beef is stunning at new MGM Grand spot -- so are the prices"
By Sylvia Rector, freep.com, March 6, 2008

"Kobe beef -- beyond prime"
By Jane Ammeson, The Times nwi.com, March 5, 2008

"Wal-Mart's Asda to Breed Wagyu Beef, Harvest Truffles in U.K."
By Amy Wilson, bloomberg.net, February 5, 2008

“Aston’s Wagyu Grade 9 Platinum Ribeye Steak!”
By Blogger of iEat-ishoot-ipost- Never Waste Your Calories on Yucky Food, January 18, 2007

"Beef encounter: Tom Parker Bowles"
By Tom Parker Bowles, Daily Mail, January 12, 2008

"Served Rare, With Passion" (pdf)
By Julia Reed, Newsweek Magazine, November 12, 2007

"Cattle Call"
By Oliver Schwaner-Albright, New York Times T Magazine, September 16, 2007

"Edibles & Elixirs: A Yen for Wagyu"
Executive Traveler Magazine

"Many food shoppers (70%) said they are willing to pay more for meat if they were from the U.S."
Zogby International, August 9, 2007

"High-end Steakhouses Serve Beef A Cut Above"
Arizona Republic, August 1, 2007

“How to unwrap the mysteries behind meat labeling”
By Mike Dunne, The Sacramento Bee, May 3, 2006

“Spring round-up” (World’s Most Expensive Sandwich)
By Giles Coren. Times Online, April 29, 2006

“The FORTUNE $500”
“Gorge on the best piece of meat in America: tender, succulent Wagyu beef”
Kate Bonamici, FORTUNE Magazine, April 13, 2006

“Why Some Chefs Are Having a Cow”
By Katy McLaughlin, Wall Street Journal, February 25, 2006
(subscription necessary)

“Japan's beef back on menus”
Libby Quaid, AP, January 3, 2006

“Wagyu Beef”
Robb Walsh, Houston Press, December 29, 2005

“It's comfort food with a twist”
By Kristen Cook, ARIZONA DAILY STAR, December 22, 2005

“Steakhouse Confidential”
Katy McLaughlin, WSJ, November 19, 2005

“Truly, madly moonstruck” (pdf)
Russ Parsons, LA Times, October 12, 2005

“NORM: Yen for fine steak? Dish out top dollar”
Las Vegas Review-Journal, September 30, 2005

“Kobe … or not Kobe” (pdf)
The Rosengarten Report, June 2005

“Hundred-Dollar Question”
Dara Moskowitz, Minneapolis/St. Paul City Pages, June 1, 2005

“King Kobe”
Pete Wells, Angeleno Magazine, May 2005

“Knockoff Kobe - What’s the provenance of prized super-fatty beef in New York restaurants?
Probably not Japan.”

Jay Cheshes, New York magazine, April 11, 2005

“Tales of the $100 steak
Ultrapremium Wagyu beef gets better — and pricier”
By Jon Bonné, MSNBC, Sept. 13, 2004

“Famed Wagyu Beef Fills Niche”
Mark Kawar, Omaha World Herald, September 11, 2004

“Figuring out the names and grades for beef products” (pdf)
MSNBC.com, September, 2004

“Wagyu Beef - Safe, Succulent and No Longer Rare”
Carole Kotkin, The Wine News, Feb/Mar, 2004

“Where’s the beef”
Chantal Tranchemontagne, Enroute Magazine, November 2003

“Tender, Love & Care”
Siu Ling Hui, Divine Food, Wine and Cigars, August 14, 2003

“Who put the Wagyu in Wales?
A former City trader has bred the first UK Kobe beef herd”

Andrew Spooner, The Observer, February 9, 2003

“Sacred cow”
Guardian Unlimited, February 8, 2003

“Would you pay $41 for a hamburger? Probably not.
But New York diners are paying big bucks for Idaho-raised Kobe beef.”

Ken Dey, The Idaho Statesman, February 4, 2003

“Why Japanese Wagyu cattle are thriving in central Texas”
Rebecca Chastenet Dé Gery, The Austin Chronicle, November 16, 2001

“Wagyu/Kobe Beef FAQ”
Tanith Tyrr, Bay Gourmet, 1998