YOUR BEEF BUYING GUIDE

Our beef is raised on Vermont family farms by farmers who have generations of experience. Click here to meet our farm partners and custom growers who are responsible for raising the high-quality American Wagyu we share with you. We are a team of farmers, proud to steward the land and produce the highest quality food. 

Wagyu is a Japanese breed of cattle known for its unique marbling (quality and quantity) that elevates its taste, richness, cooking experience and health impact. American Wagyu is a crossbreed between Japanese Wagyu cattle and other high-quality breeds. This combination results in beef that features the intense marbling and rich flavor of traditional Wagyu, but with the robustness and size of American cattle. To qualify as American Wagyu, the beef must be at least 50% Wagyu.

Marbling refers to the small flecks of fat within the muscle tissue. This intramuscular fat is key to the flavor, juiciness, and tenderness of the beef. The high levels of marbling in our American Wagyu beef are associated with superior beef quality and a prime grade because they enhance the eating experience by providing a buttery texture, tender cuts, and rich flavor​.

We ship all orders in insulated boxes with dry ice to ensure the beef remains at a safe temperature during transit. All bundles are shipped frozen and packed for 72 hours of transit time.  It’s important that the beef arrives still frozen so you can either put it in the refrigerator to cook that night or in your freezer for a later date. Your beef will come in a Vermont Cattlemen-branded box containing every cut in your order, recyclable insulation, and dry ice. 

For the best results, thaw your beef in the refrigerator for at least 24 hours before cooking. This gradual thawing process helps maintain the meat's quality and texture. Avoid using a microwave or warm water, as these methods can negatively impact the beef's flavor and texture​.

Yes!  You can purchase one of our curated bundles and choose additional cuts from our inventory (this will impact the price and weight of your delivery). There is a drop down on each bundle page to add available cuts to your order.

We’ve got you covered.  You can check out our Cut Glossary. Here you’ll find a table with each cut, the size of the cut in ounces or pounds, cooking methods, and a short description. You can also reach out to us anytime with your questions at sales@vermontcattlemen.com. 

Of course!  You will find a subscription option during the check out process for our Beef of the Month Club. In addition, buying bulk beef has been a great option for families with chest freezers or those who live in rural settings where bulk beef is readily available.

Yes. We are committed to delivering high-quality beef and excellent service. If you are not satisfied with your order, please contact us within 30 days of receiving it. We want to know if your order does not meet its stated weight, quality standards, or does not arrive in ideal condition.

Wagyu is well suited to all types of cooking and is very forgiving thanks to it's abundant marbling. 

However you choose to cook your beef, be sure to season generously, let it let it rest for a few minutes before serving, and always slice against the muscle grain for maxiumum juciness and tenderness. 

Here's some reccommended cooking methods by cut:

• Ribeye, NY Strip, Filet Mignon- Pan Sear, Grill, or Broil
• Sirloin, Chuck Eye, Denver, Teres Major- Pan Sear, Grill, or Broil
• Flat Iron, Skirt, Flank, Hanger, Steak Tips- Grill
• Tri Tip, Picanha- Grill, Roast, Smoke
• Short Ribs, Chuck Roast- Braise, Smoke, Pressure Cook, Slow Cook
• Shanks- Braise, Pressure Cook, Slow Cook
• Ground Beef- Grill, Griddle, Pan Fry