Spring Rock Farm is first and foremost a family-run farm in the hills of Vermont. Originally founded in 1790, the Patinkin family has operated the farm since 2008 and has lovingly reconstructed the barns and fields to accommodate our Vermont Wagyu beef.
Where We Started
Spring Rock Farm is first and foremost a family-run farm in the hills of Vermont. Originally founded in 1790, the Patinkin family has operated, restored, and raised Wagyu there since 2008, and now has a herd of 500 prized cattle.
Vermont Wagyu’s success in harnessing this marbling potential can be measured in our national awards for taste and tenderness: American Royal Reserve Grand Champion, Triple Crown Steak Challenge-Winner of Taste and Tenderness, and the Taste of Vermont People’s Choice Award.
Where We Are Today
We are a small, family-owned sustainably operated farm committed to raising the highest quality 100 percent fullblood Wagyu in the United States.
Above all else, we approach every day as a learning experience and ask ourselves, how can we, as farmers, continue to bring you the best quality beef in the world.Transparency is important to us, and we want you to really know who we are. So come visit us at the farm to learn more.