Question 1

What makes your beef Wagyu?

Accepted Answer

Wagyu is a breed group known for fine fat marbled through the muscle rather than sitting around the edge. Our herd includes both fullblood Wagyu and Wagyu-cross cattle — the fullbloods give us our deepest marbling, and the crosses carry that same fine fat through the rest of the lineup. We raise them all on pasture in Oxford County, grass-fed and corn-finished, and we carry the cattle 32 to 36 months. Commodity beef is finished at 18 to 22. That extra time is what lets the marbling develop.

Question 2

How is the beef raised?

Accepted Answer

Every animal is born, raised, and finished on our own farm in Norwich. Grass-fed and corn-finished, antibiotic and hormone free, and handled calmly the whole way through. No feedlot in the middle and no broker between our pasture and your table.

Question 3

Where is it butchered?

Accepted Answer

At Norwich Packers, a provincially inspected facility a few minutes from the farm. It is cut, vacuum-sealed, and packed there, then comes straight back to us.

Question 4

Is the beef fresh or frozen?

Accepted Answer

Frozen. Everything is portioned, vacuum-sealed, and frozen after butchering, which holds it at peak quality until you cook it. Thaw in the fridge overnight rather than on the counter.

Question 5

How are your prices set?

Accepted Answer

Prices are per cut unless a weight is stated on the product.

Question 6

Do you offer pickup and delivery?

Accepted Answer

Both. Farm pickup and in-person shopping are by appointment only — message us to arrange a time from our place on Mapledell Road in Norwich, so someone is here when you arrive. Local delivery is available in and around Norwich only.

Question 7

Can I buy in bulk?

Accepted Answer

Yes. We sell whole packer briskets, and standing orders for families who fill a chest freezer. Tell us what you want and how often and we will set it up.

Question 8

Do you sell to restaurants?

Accepted Answer

We do. Whole primals, cases of steaks, and ground by the case for kitchens and butchers across Oxford County. See the wholesale page for how it ships, or get in touch for a wholesale sheet.

Question 9

How should I cook Wagyu?

Accepted Answer

Simply. Salt, high heat, and a rest. Wagyu fat renders low, so it bastes itself and does not need marinade or sauce. There is a full guide on the Why Wagyu page, and every product page has cooking notes for that specific cut.

Question 10

How do I place an order?

Accepted Answer

Add cuts to your cart from the shop, or reach out directly by phone or email for bulk and wholesale. For anything you are not sure about, message the farm and we will sort it out with you.

Honest answers.

Still have a question?