Introducing Vermont Wagyu, a brand dedicated to producing the highest quality Wagyu beef. Our farm, nestled in the picturesque hills of Vermont, is home to a thriving herd of DNA parent-certified 100 percent fullblood Wagyu. Led by owner Dr.

Sheila Patinkin, a renowned breeder, we have cultivated a reputation for excellence in taste and tenderness. What sets us apart from other Wagyu breeders is our commitment to restorative agricultural management and low-stress handling practices. Our cattle are raised naturally on spacious pastures, without antibiotics or hormones.

By prioritizing their well-being, we enhance the marbling in their meat, resulting in unparalleled flavor and juiciness. At Vermont Wagyu, we are pioneers in Wagyu genetics, mapping historic lineages to further understand the influence of genetics on marbling. Our dedication to data-driven breeding ensures that each generation surpasses the last in terms of quality.

We adhere to Vermont's Best Agricultural Practice Guidelines, fostering a sustainable and community-focused approach to farming. Our accolades, including the American Royal Reserve Grand Champion and the Triple Crown Steak Challenge Winner, speak to the success of our breeding program. When you choose Vermont Wagyu, you can trust that you're getting 100% Fullblood Wagyu beef, DNA parent-verified by the American Wagyu Association.

Experience the difference of grass-fed, pasture-raised beef, free from added hormones or antibiotics. Join us in our mission to provide you with the finest Wagyu beef available