Everything you need to know about Vermont Wagyu

Certified Authentic Wagyu is a USDA-backed program, developed by the American Wagyu Association, that sets a quality standard above the traditional USDA grading scale. While Japan uses its own A5 marbling system, the U.S. has historically only graded beef up to Prime, even though Wagyu can significantly exceed that standard. The Certified Authentic Wagyu label closes that gap, guaranteeing beef that's verified above the second category of Prime, sometimes called "super prime." Vermont Wagyu became the first farm in the U.S. to ship beef under this label in September 2025. Founder Dr. Sheila Patinkin, former president of the American Wagyu Association, spearheaded the committee that developed the certification.

Fullblood Wagyu makes up a small fraction of the Wagyu sold in the U.S., and most "Wagyu" on the market is crossbred with other cattle breeds. Vermont Wagyu maintains a 100% Fullblood, DNA-verified offering, bred specifically for quality and genetic integrity rather than volume, making it one of a limited number of farms in the country producing beef at this standard. Of the 89.9 million cattle in the U.S., only about .029 percent qualifies as either 100% percent Fullblood Wagyu or purebred (93.75% or higher).

Yes. Wagyu's intense marbling means the fat renders at a lower temperature than in conventional beef, so it cooks faster than leaner cuts and calls for a bit more attention. Vermont Wagyu recommends cooking it cold or close to refrigerator temperature, searing in short intervals over moderate heat and flipping frequently as this helps keep the fat from rendering out too early and gives you more control over doneness.

Rare to medium-rare is recommended. Doneness is a personal preference, but Wagyu's marbling is what gives it its flavor and buttery texture, and cooking Wagyu past medium causes much of that fat to melt away, leaving the steak drier and less flavorful than it would be at a lighter doneness.

A hot, dry pan (cast iron works well) with little to no added oil is ideal, since the steak's own fat will render as it cooks. Sear in short intervals, flipping frequently, rather than searing one long stretch per side. This helps control how quickly the fat renders and prevents flare-ups or overcooking the exterior before the inside is done.

No. A light hand is best. Wagyu's flavor comes through in the marbling itself, so simple seasoning (salt, and pepper if desired) right before cooking is usually enough. Heavy marinades or spice rubs can mask the flavor that makes Wagyu distinct.

No. Trimming away visible fat removes much of what makes Wagyu different from standard beef. Let the fat render naturally during cooking instead of removing it beforehand.