Red the Steakhouse
|All photos by Laine Doss|
|Red the Steakhouse executive chef Peter Vauthy presents a Kobe-style steak.|
chef/partner Peter Vauthy invited Short Order into his kitchen to watch the arrival of about 90 pounds of Wagyu beef. We asked him to explain Wagyu versus Kobe and why we should pay top dollar for the Wagyu experience.
Vauthy gets his meat from Lone Mountain Ranch in New Mexico
, which has 100 percent pure Japanese bloodlines. Vauthy says many ranches introduce Angus beef or something else into the bloodlines because it's easier. Lone Mountain imprints the nose of each animal to ensure correct identification -- sort of a bovine fingerprint.
The cattle are raised using the traditional Japanese method, which means no stress and free access to grazing. The animals are fed a vegetarian diet, unlike some other cattle, which are fed ground-up beef.
They're shipped from the ranch humanely, not in crowded cars, and are allowed to rest for a few weeks and chill out in Iowa before they're processed. "I want to be one of these cattle -- except I don't want to be killed," Chef Vauthy quips, large knife in hand. How did he learn about this boutique ranch in the Southwest?
"When Japanese Kobe beef was no longer available, a colleague in California said that this ranch was doing something very similar with their small-production cattle and that I should look into it," says Vauthy, who also clarifies the difference between Kobe, Kobe-style, and Wagyu.More »