Our Green Mountain Wagyu beef cattle enjoy a lush mix of grasses, clover and alfalfa during the pasture season and high quality feed all winter long.   We care about our cattle and their living conditions and respectfully handle all of our cattle throughout their whole life.  We let our cattle grow naturally over time.  We never incorporate hormones or antibiotic into their feed.  We believe deeply that the care of livestock effects the final product and your eating experience. 

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The Wagyu breed originated in Japan and we use Wagyu genetics to improve marbling, flavor and nutritional quality of our beef.  You'll notice the difference of the rich flavor and juicy texture.  Wagyu beef has 3 times the amount of unsaturated fats (healthier, more nutritious fats) versus saturated fats. 

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Professor Tim Crowe, chief dietitian with Deakin University’s School of Exercise and Nutrition Sciences said:

      

   “The profile of Wagyu marbled beef is very beneficial to human health. The mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef, but even the saturated fat contained in Wagyu is different.  40% of it is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is very beneficial to human health. It can be described as a healthier type of meat.”

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Try some today!  We know you'll taste the difference!