Wagyu Beef Farms in New Engalnd

Upstate farm producing pure wagyu beef

I had supremely sensational steak over the weekend at Yono'due south/DP: An American Brasserie in Albany, which is the first official eating house customer for Adirondack Cattle Co. The farm, located in the western Adirondacks, north of Utica, recently slaughtered its first two animals for commercial product. The farm's cattle are genetically certified as 100 percent pure wagyu beef — most so-called "American kobe" or "American wagyu" is crossbred with Angus — and it is the alone subcontract in New York state solely dedicated to producing pure wagyu, according to the possessor and to what I tin determine from the American Wagyu Association.

Considered a healthful beefiness for its high proportion of unsaturated fats — up to three times more than conventional beef — wagyu is characterized by dumbo intramuscular marbling of fat and a rich, buttery texture. A beef-addict friend who tried the rib-eye at Yono'due south judged it the all-time steak of his life so far (the fat tastes similar foie gras, he says), and a sample of bacteria skirt steak that I tried was intensely beefy and succulent.

Adirondack Cattle Co. was a longheld dream of Kenneth Seeber, a prominent equine veterinarian and trainer of harness trotters. He founded the farm four years agone with his son Ken Seeber, a Republic of malta banker, and the ii built the business together, learning about genetic strains, breeding and feeding strategies, and growing their herd, now 80 caput, to slaughter weight. (Many beef cattle can be harvested at 18 to 20 months, but wagyu typically take nearly 30 months; the second Adirondack Cattle animal slaughtered recently was 29 months and i,500 pounds.)

The elderberry Seeber was diagnosed with cancer over the summer and died a few weeks later, on Aug. 23. His son is now running the business and trying to sign up restaurant customers. (Retails sales, probably through farmers markets and online, are in the works but not even so available.) Ken Seeber tells me he plans to slaughter two animals per month for now every bit he scopes out market demand.

Yono Purnomo is gushingly enthusiastic almost Adirondack Cattle beef and is eager to get his kitchen working with a variety of cuts and offal; DP's celebrated kobe-way sliders volition soon be made with Adirondack Cattle'southward wagyu ground beefiness.

This calendar week the restaurant volition be serving rib-middle and strip steaks until the supply runs out. The toll is undeniably steep — $60 for an entrée with a 12-ounce cut — but Yono's toll for the rib-middle and strips is near $forty per pound. Siro's in Saratoga charged $96 for a 12-ounce Adirondack Cattle wagyu steak from the sample small amount it sold at the stop of the flavor, Seeber tells me, and 18-carat, flown-from-Japan kobe at Angelo's 677 Prime in Albany costs $204 for 12 ounces. (An outbreak of hoof-and-mouth illness prompted a May ban on importing kobe from Japan; 677 Prime'due south dwindling supply — information technology has perhaps 5 pounds left, I'thousand told — has been parceled out since a pre-ban bulk purchase.)

Seeber tells me knows he's in the middle of a lousy economic time to try to sell an ultra-luxury product, but he believes there's enough need to make a go of information technology, and he tin can be evangelical well-nigh his beefiness.

"In the end we believe that there is no steak that's better for you, healthier for you to eat or tastes better," he says. "Why get with a cross-breed — that just dilutes the product. These are 100 percent full-blooded (wagyu) animals. It'south the existent affair."

Restaurants interested in hearing more about Adirondack Catttle Co. wagyu may contact Ken Seeber at 505-7427 or kseeber1@aol.com

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Source: https://blog.timesunion.com/tablehopping/17774/upstate-farm-producing-pure-wagyu-beef/

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