A cattle farm in Springfield, Vermont, recently became the first U.S. shipper of Certified Wagyu Beef.
The cattle are pasture-raised, grass-fed and grain-finished, and are also 100% Fullblood Authentic Wagyu Beef, according to Meatingplace. Vermont Wagyu plans to introduce the Certified Authentic Wagyu label on its products, yet still reminding consumers that their products will remain 100% Fullblood Wagyu.
Vermont Wagyu stated that the products with the new label are rated above the second category of Prime.
Story via Chris Scott with Meatingplace
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The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
“It’s been a very interesting year!”
