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.