Tuck into a steak fit for an emperor this month when CHOP Steakhouse unveils a limited-time menu of cuts from Nebraska’s Morgan Ranch, one of the first farms in the United States to raise a Wagyu herd.
According to Jason Morgan, his family bought a half-dozen cattle of the famous Japanese breed from an Oklahoma doctor who had received them as a gift from Japan’s imperial family in the early 1990s.
The family business now produces cuts that feature Wagyu’s highly prized, abundant marbling and a “deep, rich flavor that you only really get from Wagyu genetics.”
“The wine guys call it terroir and you notice that in the beef,” Morgan says.
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.”
CHOP’s “royal” lineup of Morgan Ranch beef features cuts of tenderloin, strip loin and rib eye (pictured), including a 1-kilo, bone-in tomahawk steak.
