Inclusion in Publication

"America's Wagyu Trail, A Definitive Guide to the Breed", published by J. Robert Britton

Vermont Wagyu on!
View the video from an interview we did on
Here's The Beef

Vermont Farm Raising Japanese Wagyu Cattle
by Nicole S. Colson
Published 2/4/12 in The Keene Sentinel

SPRINGFIELD, Vt. — In Japan, a rare breed of cattle is considered a national treasure. Here, among the rolling hills of Vermont, a local farm owner is hoping to elevate her herd to the same status.

100% Wagyu - NO Bull

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!

The Wow of Wagyu

by Susan Z. Ritz
Published Spring 2012 in Vermont's Local Banquet

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.

Raising the Steaks

Where's the Wagyu Beef? Closer than you think
by Alice Levitt ~ Published 7/6/10 on Seven Days

To most of us, a steak is just a steak. To Dr. Sheila Patinkin, it’s a genetic experiment, a sociological study and, most importantly, a tasty commodity.