Award winning steak: The science behind the best beef on the planet

Award winning steak: The science behind the best beef on the planet

2025 Steak Challenge

UC Davis is revolutionizing beef evaluation by integrating state-of-art AI-driven testing and precise scientific methodologies to deliver objective, high-fidelity assessments of carcass quality. Led by Dr. Payam Vahmani, Professor of Animal Science, UC Davis’s innovative research enhances data collection to highlight a producer’s genetic achievements and program excellence.

This year marks the Triple Crown Steak Challenge’s most groundbreaking year for data-driven insights. Evaluated by an extraordinary panel of world-renowned experts, including Dr. Keigo Kuchida in Japan, the UC Davis research team, and the Vahmani Lab group, led by internationally recognized lipid expert Dr. Payam Varmani, the level of scientific rigor and precision applied to this competition makes these results especially meaningful.

2025 Challenge Results

The results from this challenge are a testament to our unwavering goal to produce the best beef on the planet! 

New England Wagyu is one of the few operations in the country with full-control over every step of the process — from birth to butchering. That means no middlemen, no shortcuts. 

Our herd is DNA-verified 100% Wagyu, pasture-raised on rotational grazing systems, and never confined to feedlots. Every animal is raised slowly and humanely, supported by a specialized diet and stress-free environment to deliver the quality you can taste. 

We don’t just aim for great beef — we aim to raise it better, every step of the way. 

2024 Triple Crown Steak Challenge

Our Previous Awards

Fineness of marbling

We ranked #1 in the marbling category; which is what Wagyu is renowned for.

Fatty Acid Profile

High monounsaturated fats, omega-3s and omega-6s means healthier beef!

MIJ Camera

The MIJ camera scientifically analyzes the ribeye for objective meat quality.

Fullblood Taste Panel

Each steak's flavor is tested by professionals in a controlled facility.
Person on horseback among black cows in a grassy field with trees in the background
Patrick HartHappy Customer

"A GREAT place to buy steak. I had a Wagyu NY Strip, and it was one of the best steaks I've ever had. Truly superior products..."

Johnathan G.Happy Customer

"I've been ordering beef from them online for the last year and everything I get is top notch. The quality and flavor is out of this world, and I received my orders in just a couple days. They even threw in a free steak for me on my last order. The price point is high but you have to remember that you are getting real wagyu beef. I will continue ordering from them every time my freezer stock gets low!"

Corey BashawHappy Customer

"Let me just say that this is some of the best meat I have literally ever tasted in my life. On top of that, I just want to say they have some of the best customer service I have ever experienced for a company such as this. I just now placed my second large order and realized I did not give them a review on here the first time around. There was no way I was going to forget to give them a five star review this time."

Vicky HawksHappy Customer

"The meats here are perfect for any occasion but are extra special to serve around the holidays. Every cut of Wagyu beef we have enjoyed has been prepared with loving care and strict attention to quality. Even the ground Wagyu is elegant. It all cooks beautifully. New England Wagyu is outstanding."

John SaundersHappy Customer

"Folks, If you love beef and love steak then this is where you need to go. The guys who run the place are super chill. The product is legit full blood Wagyu beef. Born raised and processed in beautiful New Hampshire. The flavor and quality is unmatched."

Deborah MonteHappy Customer

"I have had Wagyu beef multiple times on both coasts as I spend 6 weeks a year in CA. New England Wagyu is absolutely the best I have ever had. It is melt in your mouth tender and the flavor is fantastic."

Frequently Asked Question's

All of our Wagyu cattle are born, raised, and cared for on our farm in Peterborough, New Hampshire. We oversee every step—from birth to butchering.

You can enjoy New England Wagyu at a growing number of incredible restaurants and establishments across New England and beyond. Here are just a few places currently serving or sourcing our beef:

Brady's American Grill – Peterborough, NH

Coopershill – Peterborough, NH

Harlow’s Pub – Peterborough, NH

Waterhouse Restaurant – Peterborough, NH

The Range – Mason, NH

The Inn at Hancock – Hancock, NH

Over the Moon Farmstead – Pittsfield, NH

Brewer’s Tap and Table – Waltham, MA

Urban Hearth – Cambridge, MA

Crave Fishbar – Manhattan, NY

Bred in the Bone – Damariscotta, ME

Contented Sole – New Harbor, ME

Mine Oyster – Boothbay Harbor, ME

We’re proud to work with chefs and restaurants that care deeply about quality and sourcing. This list continues to grow, so be sure to follow us on Instagram or subscribe to our newsletter for updates.

Wagyu has a higher fat content than conventional beef, which means it cooks quicker and stays incredibly tender—but it also requires a little more care.

For most cuts, less is more when it comes to seasoning. Just salt and a hot pan or grill will let the natural flavor shine. We recommend cooking over medium-high heat and aiming for rare to medium-rare to enjoy the full texture and flavor.

Use a meat thermometer for precision—Wagyu is best pulled at 125–130°F internal temp and rested for 5–10 minutes before slicing.

Not all cuts belong on the grill.

While steaks like ribeye, NY strip, flat iron, skirt, and filet mignon shine over open flame, other cuts like brisket, chuck roast, or short ribs are best for slow cooking, braising, or sous vide.

Want a cheat sheet? We include basic cooking tips with every order—and you can always check our Instagram for real-time inspiration from the farm.

Every order is shipped frozen with eco-friendly insulation and dry ice to maintain optimal quality during transit. We currently ship within the U.S.

Yes! If you’re local or visiting the area, you’re welcome to stop by and shop directly from the farm.

We’re located at:

42 Valley Road, Mason, New Hampshire 03048

Just head to the on-site store and say hello to Hunter or Nate—they’ll be happy to help you pick out your cuts. And if you have time, ask about a tour of the Mason Farm. We love showing customers where and how their beef is raised.

Feel free to call ahead or send us a message on Instagram if you’d like to check availability or plan your visit.

Unlike most Wagyu labeled in the U.S., our beef is 99–100% DNA-verified Wagyu. It’s pasture-raised, stress-free, and fed a specialized diet to deliver unmatched marbling, flavor, and health benefits.

Absolutely. Our cattle are never treated with hormones or preventative antibiotics. We believe great beef starts with great care.

Due to small-batch production, some cuts sell out fast. We restock regularly and recommend joining our newsletter or rewards program to get notified first.