“Our journey with the Wagyu breed began with the purchase of two steers to provide beef for our own personal consumption and to share with friends and family. We were very concerned with the meat quality and wanted to ensure that our animals were raised and cared for with our highest demand of husbandry. Our friends and family enjoyed the meat so much that we decided to expand our farm and processing capabilities, with the care for the animal being of our utmost concern. Ultimately the care and handling of the animals led us to the purchase of a USDA Federally inspected processing plant to ensure the animals’ last day was as humane as possible.” – Owners Sam, Diana & Huckins

The New England Wagyu herd is built upon the most desirable Wagyu families in the breed.

Our hay is purchased locally and analyzed at Cornell or the University of New Hampshire. The data is then sent to our nutritionist Dr. Jimmy Horner who produces our proprietary feed plan with vitamins and mineral supplements to enhance the health and marbling of the Wagyu.

New England Wagyu cattle are raised on
rotational grazed pasture

Responsibly and

Dry-Aged Beef (The New England Wagyu technique)
Dry aging beef is a technique that has been around for centuries. It revolves around hanging beef or placing it on racks in extremely cold conditions (usually just above freezing) for a few weeks. Eventually, the meat loses its moisture, concentrating and intensifying its natural flavor. Furthermore, various enzymes reduce the connective and muscle tissue for a more tender result.

Wet-Aged Beef
Wet-aging beef is a faster, more cost-effective way to age beef, hence why it is the technique used by the vast majority of local producers who sell their beef to supermarkets. It involves placing beef in vacuum-sealed plastic packaging before shipping, where the beef has time to ‘age’ for 4 to 10 days while in transit and on sale. Unless you have actively sought out dry-aged steak or beef, you will probably have only ever sampled wet-aged beef.