First off, do you even know what Wagyu beef is? I hate to admit it, but I didn’t.
I told my brother in law, who is a professional chef, that I got some meat to review from some company called Vermont Wagyu. He was like, “Wait, did you say Wagyu?!” Me: “Um, yeah I’m pretty sure that’s what it says on the package? Let me go grab it.”
I handed him the 1lb package of vacuumed sealed frozen ground beef and he said, “Do you have any idea what this is?!”
Me: “Um….. beef?!”
He made me Google, “What is Wagyu beef?”
“Wagyu is different from other types of beef. Wagyu beef is distinctive because it is highly marbled.
Marbling refers to the visible layers of intramuscular fat. This is fat that is found in the muscle. Due to the unique genetics of the cows, the meat contains a higher percentage of fatty acids than ordinary beef, giving it a higher marbling score.
The higher the marbling score, the more flavoursome, tender and juicy the meat is – 100% full-blood Wagyu cattle has the highest marble levels of any beef in the world.”
RibsAndBurgers.com
“You are holding what is probably the most delicious ground beef in the world.” he told me.
Well, needless to say, I made the Chef make the burgers for me since I didn’t want to ruin the most delicious beef in the world.
And it was, indeed, the most delicious burger I had ever had in my life. Hands-down, the juciest, most tender, scrumptious burger, ever. Pictures can’t do it justice. The beef is literally so tender and juicy that it just falls apart in your mouth. The taste is incomparable to anything else. If you want to truly treat yourself to a whole new flavor sensation, do yourself a favor and order some 100% full-blood Wagyu beef from Vermont Wagyu.
Vermont Wagyu
Spring-Rock farm is nestled in the hills of Vermont overlooking the Connecticut River, New Hampshire and beyond. Established in 2007, Vermont Wagyu produces some of the best beef in the world by pushing the boundaries of flavor with restorative agricultural management, low-stress handling practices and a data-focused way of breeding their Wagyu (Japanese Black Cattle). They make sure to raise their Wagyu naturally, with absolutely no added hormones, no steroids for growth enhancement, and no unnecessary antibiotics. Their cattle is primarily grass fed throughout with a GMO-free grain finished diet. Learn more here.
Why Choose Vermont Wagyu?
To put it simply, because it’s insanely delicious. Not only that, we love to support local farms and Vermont is just a hop, skip, and a jump away from where we live in New Hampshire. They are the premier New England purveyor of full-blood Wagyu beef, but even if you aren’t within driving distance of their gorgeous farm, they are now shipping nationally!
You just have to try it for yourself. It is unlike anything you will get at the grocery store. The incredible depth and fullness of flavor and tender texture is mind-blowing due to the impressive marbling of its fat. You will hardly believe it’s actually beef. Trust me. You just need to try it. Your kids will love it too!
Visit Spring-Rock Farm in Springfield, Vermont
or order online at vermontwagyu.com
*My delicious Vermont Wagyu burger included True Made Foods ketchup and mustard, locally grown carrots and onions, organic lettuce and tomatoes, and a sesame seed bun.
