Vermont Wagyu is full-blood naturally-raised Wagyu. The Vermont Wagyu farm incorporates 350 acres, where founder Dr. Sheila Patinkin and her family raise Wagyu with no added hormones or steroids and no unnecessary antibiotics. Vermont Wagyu brings cutting edge expertise in genetic science and top quality animal care to Wagyu breeding and combines it with an old-fashioned commitment to the land and a healthy environment. Steers are primarily grass-fed throughout with a grain finished diet, producing a tender, intensely marbled beef rich in Omega-3 fatty acids that’s been named Number One for Taste by the American Wagyu Association. For more information, please visit www.vermontwagyu.com or follow Vermont Wagyu on social media at www.instagram.com/vtwagyu/ and www.facebook.com/vermontwagyu/.
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