ABOUT THE FARM
New England Wagyu, Hilltop Farm, and the team that makes it all happen!
ABOUT HILLTOP FARM
Concerned about animal welfare and food quality, Sam Rowse and Diana Templeton opened the Hilltop Farm store in 2018, while raising Horned-Dorset sheep and Berkshire pigs. Then, they added yet another heritage breed to the mix: two Wagyu steers for their own personal consumption. After trying the meat for the first time, they knew Wagyu was all they wanted to do. Since then, we've refocused the operation on cattle, launched New England Wagyu, and phased out the pork and lamb programs, but our retail location here in Mason still retains the name and legacy of Hilltop Farm.
ABOUT THE HERD
Our core goal has never changed: raising happy and healthy animals of top quality. Unlike most Wagyu operations, our herd is rotationally grazed on pasture all year long, raised sustainably and responsibly. We don’t use any feedlots or stall-raising techniques, and we don't use any hormones, steroids, or antibiotics. Our young cows get brushed, petted, and given lots of attention; and our herd's feed is monitored by a cattle nutritionist to optimize their health and marbling. Practicing good animal husbandry was what got us into this business, and it remains our core value, which led us to purchase our own USDA processing facility to ensure that even our cows' last day is a good one.
ABOUT WAGYU
Wagyu are Japanese breeds of cattle known for their marbling and incredible taste and tenderness. They call it the "world's best beef," and when you try it, it's hard to disagree! Our herd is DNA-verified 100% Wagyu, unlike many American operations that will cross Wagyu with a faster growing breed like Angus, resulting in “American Wagyu," that's often 40% or less Wagyu. While our original genetics were from Japan, we started our own breeding program here and only produce full blood animals. Wagyu is known for their endurance, resulting in more intramuscular fat, which can be seen in our highly marbled steaks. This fat is known for its richness in monounsaturated fatty acids and all of the essential amino acids like omega-3 and 6, which are believed to lower risk of cardiovascular disease, cancer, and other conditions. Plus, these acids contribute to Wagyu’s signature buttery, umami flavor.
Meet the Team
New England Wagyu is a farm to fork operation. These are the people putting the steak on your plate!
