OUR PRACTICES

At Vermont Wagyu, we produce some of the best Wagyu beef in the world by pushing the boundaries of taste with restorative agricultural management, low-stress handling practices, and data-focused breeding of Japanese Black Cattle. Our commitment to excellence ensures that every cut of beef is unparalleled in quality and flavor.

OUR PROMISE

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

Our sustainable farming practices include frequent testing to monitor the pH balance of our soil, preventing chemically imbalanced water runoff and keeping the Connecticut River Basin clean. We rotate our cattle daily during the summer months across our intensive pasture field system to maximize the nutrient content from our grasses. These grasses, unique to Vermont with their intense six-month growth period, contribute to the exceptional flavors in our beef.

Healthy Cows = Happy Cows = Better Marbling

Low stress, low stress, low stress — it is a well-researched fact that decreasing stress increases marbling in the Wagyu breed. Our cattle are born on our summer pastures and raised naturally without antibiotics and hormones, just an abundance of Vermont’s verdant grass; one to two acres of pasture per cow-calf pair. In the winter, we make sure to supplement our animals’ grass with a non-GMO local brewer’s mash full of nutrients to add protein and palatability to their fare.

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