"Vermont Wagyu was the first farm in the United States to receive this certification for raising 100% wagyu beef. The cattle are DNA certified to be full-blooded wagyu, with lineages tracing back to Japan and no crossbreeding, so it's as authentic as it gets. Vermont Wagyu's beef is often rated above Prime by USDA standards. As a result, the USDA added a new upper Prime tier in 2024 to categorize high-quality wagyu."
"As you might expect since all wagyu is expensive, the first certified wagyu beef in America isn't coming cheap. A single certified flat iron wagyu steak between ¾ and 1¼ pounds will cost you $60. A pair of 8-ounce burger patties costs $14. If you want to go way over the top with a three-pound tomahawk steak, you're looking at $199."
Kobe beef denotes a specific wagyu type from Japan, while wagyu names a Japanese cattle breed that can be raised elsewhere. Wagyu exhibits exceptional marbling and flavor resulting from careful raising methods and strict standards. Availability in the United States is growing as more farms produce wagyu, but the beef remains expensive and relatively scarce. Vermont Wagyu achieved the first U.S. certification for raising 100% DNA-certified full-blooded wagyu with lineages tracing to Japan and no crossbreeding. Vermont Wagyu frequently rates above USDA Prime, and the USDA added an upper Prime tier in 2024 to reflect higher-quality wagyu.
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