The Wagyu are a remarkable breed. They are beautiful animals with a gentle temperament and the most amazing meat you will ever taste -- richly marbled and so tender you can cut it with a fork. The Wagyu and the Kobe beef these cattle produce are so highly prized they are considered a national treasure in their home country of Japan, but we are just beginning to discover the Wagyu’s true potential here in the United States. Spring-Rock Farm brings cutting edge expertise in genetics, animal care, and bovine embryo transfer to Wagyu breeding, and combines it with an old-fashioned commitment to the land and a healthy environment. The result is a gentle, manageable animal that yields off-the-charts superior beef. The farm covers 100 acres in total, straddling the Vermont towns of Springfield and Rockingham (hence the name!), and is a perfect place for this project. It’s small, just five and ten acre pastures with natural features that protect the animals from harsh wind and snowdrifts. Spring-Rock Farm is listed on the National Register of Historical Places as part of the Parker Hill District historical site. The main buildings on the farm are original post and beam construction and date back to the late 1700’s, including the The Big Barn, a secondary barn and a tool shed. The farmhouse itself was built in 1790 by the Fletcher family.
