Our Story
We built Hermitage Farm after leaving our careers in New York City in search of a life inspired by the words of St. Anthony of the Desert: fuge, tace, quiesce - step away, be still, and find peace. We wanted a place where we could raise our family close to the land, surrounded by the quiet discipline of meaningful work.
Both of us are scientists by training, and we approach farming with the same mindset that guided our research: deep curiosity, careful experimentation, and an uncompromising respect for the integrity of the process. What began as a desire for a simpler, more grounded life quickly grew into a craft we fell in love with.
At the center of everything we do is a commitment to animal welfare, community, and the local food system. We partner with family farms, source ingredients from local mills, and prioritize practices that create a healthier, more transparent food chain. Hermitage Wagyu is the result of that philosophy - small batch, intentionally raised, and rooted in the belief that uncompromised stewardship produces good food.
This is the life we chose for our family, and the beef we share reflects that choice. We can’t wait to share our passion with you.
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Yusu
After years in finance, Yusu chose a different life, one centered on family, the land and the craft of raising world-class Wagyu. Her passion for gourmet food and animal welfare guides every decision we make on the farm.
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Jacob
A Michigan native, Jacob comes from a biotechnology background, but his roots run deep in animal husbandry. His family has long been involved in breeding race horses and raising dairy cows, a legacy that shaped his love for cultivating superior genetics.
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Teddy
The first baby born on the farm, Teddy is the big boss who supervises our animals and inspires our family to build a farm worthy of the life we want her to grow up in.
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