Nestled in the lush landscapes of New Hampshire, New England Wagyu offers you an exclusive farm-to-home experience with beef that sets the bar for superior flavor. Our 100% Wagyu cattle are pasture-raised with meticulous care, ensuring a life of quality that you can taste in every tender, marbled cut.
We promise a culinary journey like no other, with each slice of our locally processed, USDA-certified Wagyu beef. Prepare for an unforgettable dining experience that redefines excellence on your plate.
The Essence of Wagyu:
A Cut Above
New England Wagyu:
100% Japanese Breeding
The legacy of Wagyu is steeped in history, with its roots in the early 2nd century, where these cattle were first introduced in Japan for agriculture and were selectively bred over generations for their physical endurance. This breeding led to increased intramuscular fat cells – the marbling – which provided a readily available energy source. It is this genetic predisposition that gives Wagyu beef its luxurious quality. Every cow in our herd is meticulously bred from 100% Japanese heritage bloodlines, bringing you an indulgent culinary experience that is truly special.
In the Shadow of Heritage Mastery
American Wagyu refers often to crossbred cattle. This crossbreeding with domestic stock, such as Angus, aims to blend the marbling traits of Wagyu with the growth and size characteristics of American breeds. While this results in a meat that’s richer and more marbled than average American beef, it doesn't reach the pinnacle of marbling and the distinctive flavor profile found in the 100% Japanese Wagyu that we sell at New England Wagyu.
At New England Wagyu, we honor the true essence of Wagyu, offering an authentic experience that pays homage to its storied past and unmatched quality. Here, you’ll find a celebration of flavor that is a testament to the exceptional marbling and the meticulous care given to our herd, promising you an indulgent culinary experience that is truly special.
Roots of Quality
New England Wagyu's story began not with grand ambitions, but with a desire for meat that met the highest standards of quality and animal welfare. Founded by a family for their own table—Sam, Diana, and Huckins—their mission quickly transformed from personal consumption to a calling as the exceptional quality of their Wagyu beef became evident to friends and family. Their commitment to ethical husbandry and meat excellence led to the expansion of their farm and the strategic acquisition of a USDA Federally inspected processing plant, ensuring the humane treatment of the animals throughout their lives.
The New England Wagyu herd is a carefully selected lineage, embodying the most desirable traits of the Wagyu breed. The cattle's feed is a testament to the art of husbandry, with hay sourced from local farms and meticulously analyzed by leading agricultural experts. This data informs our customized feed plan, developed by our nutritionist, Dr. Jimmy Horner, to optimize the health and signature marbling of our cattle.
The Art of Aging
We take pride in our dry-aging process, a traditional method that concentrates the beef's natural flavors and tenderizes the meat over time. Unlike the prevalent wet-aging process that merely serves the needs of quick distribution, our dry-aged beef is a deliberate choice for excellence, offering a culinary experience that is richly flavored and sumptuously tender, setting us apart from the rest.
42 Valley Road
Mason, NH 03048