At Hall of Fame Beef our mission is rooted in quality, sustainability, and the well-being of our animals. We believe that our cattle are our star athletes and treat them accordingly. From birth, each animal is nurtured with premium nutrition and raised in an environment designed to support both health and comfort. They graze on lush Driftless pastures, enjoying a proprietary blend of forage grasses and alfalfa hay developed by Byron Seed in collaboration with a cattle nutritionist. Our herd is carefully curated using elite genetics, including those developed by renowned Wagyu cattle breeder Dr. Sheila Patinikin, and we avoid the use of steroids and medically unnecessary antibiotics. With our partners at Prem Meats, we harvest our cattle directly on the farm, eliminating the stress of transport and preserving the integrity of the meat, which results in beef that’s tender, juicy, and rich in flavor.
We're proud to offer three distinct product lines: 100% Full Blood Wagyu, F1 American Wagyu and Premium Angus.
Our 100% Full Blood Wagyu cattle are fully traceable to their Japanese Wagyu lineage with no crossbreeding. These cattle are direct descendants of purebred Japanese Wagyu herds, meaning both the bull and cow have forebears originating in Japan, ensuring the highest quality and authenticity in their marbling, tenderness, and flavor. We're proud to be one of only a handful of 100% Full Blood Wagyu farms in the U.S.
Our F1 American Wagyu is a cross between a 100% Full-Blood Wagyu parent and a premium Angus parent. This unique genetic combination results in beef that marries the famous, delicate marbling and buttery texture of Wagyu with the classic, robust beefy flavor of American Angus.
Angus cattle are known for their robust flavor, satisfying texture, and fine marbling and offer a delicious steak experience that will be familiar to most American tastebuds.
Whichever choice you make, you can rest assured that you'll receive a beef experience that is truly exceptional and reflects our commitment to natural, ethical farming practices which are respectful to these animals and the land they're raised on.
I grew up in the Milwaukee suburbs but always felt like a farm boy at heart. While at UW Madison, a friend and I took a drive west into Wisconsin’s Driftless Area. Surrounded by open fields and rolling hills, I was amazed by a beauty I hadn’t known existed so close to home. I promised myself that if I ever owned land, it would be there.
After starting my NFL career, that dream stayed with me. In 2012, I found the perfect farm — a beautiful property cared for by the Studnicka family for over 100 years. Today, my family and I are honored to carry on their legacy in Southwest Wisconsin.
Once we got settled and the kids got a little older, we realized it might be time for some animals. Our kids, like many kids their age, had their hearts set on horses. After picturing myself trying to get on a horse, I proposed that we get some cows. Everyone was on board.
At first, we planned to have just a few cows, making sure they were well-raised, stress-free, and safe around kids. We started with five heifers and a bull, and they quickly became part of the family at Six Springs Farm. The kids could safely feed them by hand, and we soon realized how much we loved it — and that we wanted to grow even more.
After setting up the farm, we started raising a few steers just for family and friends, making sure they were raised humanely, ethically, and stress-free. Everyone was impressed by the quality and taste, especially once we started sharing steaks with friends and feeding our kids.
I realized the beef we were raising was too good to keep to ourselves. I reached out to my friend Daniel Bonanno, a James Beard-nominated chef, and asked him to give it a try.
After tasting it, he told me, “Joe, you’ve got something special — I’ll take as much as you can give me.”
That’s when I knew we needed to grow the herd.
I wanted people across the country to experience what our friends, family, and local chefs called the best beef they’d ever had.
As we grew the herd, we introduced hand-selected Black and Red Angus, Simmental, and soon Wagyu genetics, aiming for premium marbling, tenderness, and docile animals — because calm cattle make better beef.
Finding the right processor was just as important. The Prem Brothers, who share our care and respect for the animals, harvest right at the farm, ensuring a humane process.
Six Springs Farm got its name from the six natural springs on the property.
We named our beef "Hall of Fame Beef" because just like the Hall of Fame, it represents the best of the best — and we believe every bite lives up to that standard.
Six Springs Farm got it's name because of the six beautiful bubbly springs on this property. We wanted to make our beef brand just as unique and personal. We decided to name it “Hall of Fame Beef” because The Hall of Fame is the pinnacle of any sporting or entertainment career - It's the best of the best. Our hope is when you get an opportunity to eat this beef, you'll realize it lives up to the name.
Our goal for Hall of Fame Beef is to raise our own breed, not a certified breed of beef, but something that's specific to southwest Wisconsin, something everybody from this area can be proud of. We hope to be able to continue increasing the size of the herd and to be able to allow as many people as possible to experience Hall of Fame quality beef, but never to shortchange or shortcut the methods and the process with which we raised the first original five animals on this farm.
