Our private farm tour and tasting at Spring Rock Farm soon gave way to understanding and respect – Vermont Wagyu adheres to classifications and hierarchies as their way of defining excellence. In a large 18th-century Vermont working kitchen we were served two extraordinary cuts of Wagyu beef – both ribeye steaks, one full-blood, the other a crossbreed.
Seasoned modestly with salt & pepper, and grilled to perfection we all slowly savored steaks so delicious that each could easily exceed $150 at a New York City restaurant. We sliced through each piece of Wagyu with less effort than it takes to cut a wedge of soft Camembert. Without getting into the chemistry of beef flavor, it’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each steak had consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that most certainly contributed to the overall unique flavor composition. Thank you, Sheila for an incredible experience that we’ll never forget!
A few days later we had another Wagyu steak tasting… the photo above is a full-blood Wagyu Flatiron Steak served bleu or “extra rare” – Also Indescribably Delicious!