ABOUT US

Our Farm

At Vermont Wagyu, we are a family-owned farm committed to raising the finest 100% Full-Blood Wagyu beef in the United States. Our sustainable farming practices ensure the highest quality beef while preserving the environment.

In 2008, the Patinkin family purchased Spring-Rock Farm, a historic 350-acre farm established in 1790, nestled in the scenic hills of Vermont. Overlooking the Connecticut River and New Hampshire, Spring-Rock Farm is the birthplace of Vermont Wagyu. What started with just twenty calves has now grown into a herd of over 500 cattle.

Every day, we approach every day as a learning experience and ask ourselves, how can we, as farmers, continue to bring you the best Wagyu beef. We prioritize transparency, and invite you to meet our team and learn about our sustainable farming methods. Discover why Vermont Wagyu is known for producing the best fullblood Wagyu beef in the country.

Dr. Sheila Patinkin 
Owner

Sheila is a University of Chicago-trained pediatrician who returned to her native Vermont fifteen years ago. She is now one of the country’s top breeders of DNA parent-certified 100 percent Full-Blood Wagyu. 

Our Practices

At Vermont Wagyu, we produce some of the best Wagyu beef in the world by pioneering restorative agricultural management, implementing low-stress handling techniques, and utilizing data-driven breeding practices for our Japanese Black Cattle (Wagyu). Our focus on sustainable, humane farming ensures that every cut of beef is of the highest quality, with unparalleled taste and tenderness.

The Forefront of Wagyu Genetics

We are leaders in the mapping of historic Wagyu lineages in the U.S. and in Australia to better understand the pedigrees of our dams and sires and their genetic influence on marbling. 

What Separates Us from Other Wagyu Breeders

Sustainable Land Stewardship: Benefiting Cattle and Community

At Vermont Wagyu, our commitment to a land-first approach benefits not only our Wagyu cattle but also the local community. We adhere to Vermont's Best Agricultural Practice Guidelines, which include maintaining proper cattle distancing from brook beds, filing annual Manure Management Plans and Forest Management Plans, and conducting regular soil testing to ensure a healthy ecosystem.

By prioritizing responsible land management, we ensure the long-term sustainability of our farm and the surrounding environment.

Expert Breeding

The Wagyu breed has evolved over generations to produce exceptionally marbled beef, known for its tender, juicy, and flavorful qualities. At Vermont Wagyu, we’ve mastered this marbling potential, earning numerous national accolades for taste and tenderness. Our awards include the American Royal Reserve Grand Champion, Triple Crown Steak Challenge - Winner of Taste and Tenderness, and the Taste of Vermont People’s Choice Award.

Data-Driven

At Vermont Wagyu, we go beyond standard practices by utilizing live ultrasound results, DNA data, and phenotypic growth data to make real-time decisions that prioritize the health of both the mother and calf. Unlike many breeders who only collect data post-harvest, our comprehensive program ensures optimal care throughout the entire lifecycle.

Our on-farm lab, established by founder Dr. Sheila Patinkin, tracks essential metrics such as steer frame size, hip height, rump fat thickness, birth weight, weaning weight, yearling weight, average daily weight gain, and marbling scores to refine our Fullblood Wagyu breeding program.

We proudly offer 100% Fullblood Wagyu DNA Parent Verification, certified by the American Wagyu Association, guaranteeing authenticity and quality with every purchase.

Our Team

ROGER OSINCHUK 

TOM SNOW

JACKIE FOX

GREG (SKIPPY) DOLLOPH

Supervisor and Farm Manager

Head Mechanic

Office Manager 

Herdsman, Fisher Farm

OUR HISTORY

- In 1790, Spring-Rock Farm was built on historic Parker Hill, overlapping Springfield and Rockingham, Vermont by Father Parker and his son David Fletcher.
- Today, Parker Hill District is a National Historic Site consisting of 25 buildings built in the late 1700s and early 1800s that supported this farming community.
- The Fletcher family resided at Spring-Rock Farm for 96 years, when Frank Fletcher’s widow (son of David), sold the house to George Tanner in 1885.
- The Patinkin family has operated the farm since 2006 and has lovingly reconstructed the barns and fields to accommodate Vermont Wagyu's beef operation on Parker Hill.

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