Heppner Gazette-Times, Heppner, Oregon Wednesday, December 9, 2020 -- SEVEN
Local ranchers’ beef featured at Las Vegas restaurant
Lindsay Washugyu beef is on the menu at upscale Bazaar Meat
‘Bazaar Meat by José Andrés is a wild and wonderful celebration of the carnivorous, in all its forms,’ says the Las Vegas
restaurant web site.
By David Sykes
A sharp-eyed reader
has sent us a menu photo
from an upscale Las Ve-
gas restaurant, featuring a
familiar Morrow County
name next to its premium
Japanese beef dish.
Called Washugyu beef,
it is raised by the Corrine
and Larry Lindsay family
right here on their ranch
in Morrow County before
traveling to Japan Premi-
um Beef ’s headquarters
in New York and then on
for distribution to quali-
ty restaurants around the
country, including the Ba-
zaar Meat Restaurant in
Las Vegas, where it was
recently spotted by our
sharp-eyed reader.
According to the com-
pany’s web site Washugyu
beef is raised in the USA
at the Lindsay Ranch in a
partnership with Japanese
Wagyu experts. Washugyu
is produced by using a cus-
tom Japanese crossbreed-
ing program that carefully
selects superior genetic
traits (Tajima Wagyu sires)
and cross breeds them with
Black Angus females. They
are raised on a strict feed-
ing program originating
from Japan that promotes
marbling deposition using
the highest quality feed
available.
The company says it
achieves this by recruiting
“one of the most expe-
rienced Japanese Wagyu
Breeder/Feeder, a man with
decades of experience and
knowledge, who has come
over to the U.S. to develop
and monitor our Wagyu
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breeding and feeding pro-
grams.”
The company says its
superior feeding and breed-
ing techniques produce “a
beef with marbling and
flavor that surpasses any
other domestically-pro-
duced Wagyu beef currently
available in the United
States.” The company says
that “unlike other U.S. do-
mestic beef, 99.99 percent
of their Wagyu Beef is grad-
ed USDA Prime or higher.”
About raising the
beef, the company says
Washugyu has a harvest
period of approximately
27 to 35 months. “The
Washugyu cattle are on this
feeding program for about
30 months; far longer than
most domestic cattle in the
Two Lindsay Ranch dishes are featured on the menu at the
Bazaar Meat Restaurant in Las Vegas.
U.S. as greater maturity
translates to more flavor-
ful and better marbleized
beef,” they explain.
As for the Bazaar Meat
restaurant where it was
spotted, it is located in the
Sahara Las Vegas and billed
as “a wild and wonderful
celebration of the carniv-
orous, in all its forms. The
design, ambiance and menu
are adapted to resonate with
a Las Vegas audience where
bold choices, big flavor, and
stunning showmanship rule
the day. I will eat whatever
makes me feel like a lion!”,
says Chef José Andrés. In
this case, what makes José
feel that way was raised
right here in Morrow Coun-
ty.
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