Vermont Wagyu produces some of the best beef in the world by pushing the boundary on taste through restorative agricultural management, low-stress handling practices, and data-focused breeding of Wagyu (Japanese Black Cattle).
No added hormones or steroids
No unnecessary antibiotic usage
Primarily grass-fed, pasture-raised beef
100% Wagyu verified by the American Wagyu Association
A Land First Sustainable Focus
Frequent testing allows us to monitor the pH balance of our soil, preventing chemically imbalanced water run-offs to occur and to keep our Connecticut River Basin clean. We rotate our cattle daily in the summer months across our intensive pasture field system to maximize the proteins from our grasses, a naturally rich commodity. These grasses are a precious nutrient, they appear in the spring, and then explode with a Vermont intensity, unlike most other worldwide grasses, as they have a brief six-month growth period to make their mark in nature, and on the intensity of the flavors in our beef.
Healthy cows = happy cows = better marbling
We do not massage our cows to decrease stress and increase marbling; instead, we supplement our animals’ grass diet in the winter with a local brewer’s mash full of nutrients to add protein and palatability to their fare.