About a farm in VT that raises 100% Wagyu Beef...the right way Posted by Pavlov on The Daily Meal, 3/4/12
The following is a revised edition of my original posting with a bit added to the front about "Certified Angus Beef"... I wanted to keep the original story strictly on Wagyu and what Dr. Patinkin was doing at her farm, but I wanted to shed light on the differences between truly high grade beef, and a bunch of high grade bull!
On an early January morning in Springfield, the snow-covered pastures of Spring-Rock Farm sparkle in the sun and a small herd of cattle dot the fields like black velvet buttons. From a distance, it’s hard to tell that these animals are anything out of the ordinary.