When you think of Joe Thomas, you probably picture an NFL Hall of Famer, Cleveland Browns legend, and “Mr. Consecutive” — the man who played 10,363 snaps in a row without missing a beat. But today, Thomas is making a different kind of impact — not with shoulder pads and cleats, but with pastures, feed rations, and marbled cuts of beef that melt in your mouth, and we can’t be more excited to have Joe Thomas on the Wagyu Beef Team.
We sat down with Joe on The Meat Dudes Podcast to talk about his transition from protecting quarterbacks to raising world-class Wagyu at Six Springs Farm and launching his premium label, Hall of Fame Beef. Along the way, we also welcomed Dr. Sheila Patinkin of Vermont Wagyu — one of the most respected names in American Wagyu — to share how their partnership is helping bring some of the best beef genetics in the country to Wisconsin.
The Origin Story: From Baby Moon to Beef Business
Joe’s beef journey began in 2012 on a trip to Japan with his wife. Staying at the Park Hyatt, they tried Wagyu for the first time at the rooftop restaurant. At the time, Thomas didn’t know much about it — just that it was a steak unlike anything he’d ever tasted. Days later, a friend called about a farm for sale in the Driftless region of Wisconsin — a unique, glacier-free area with rolling bluffs, fertile soil, and abundant wildlife. Joe visited, fell in love instantly, and bought it.
But it wasn’t until 2017, after retiring from the NFL, that he started raising cattle. It began as a family project when his kids wanted cows — inspired by a story about their mom’s pet calf growing up. The first herd was Simmental-Angus cross, raised primarily for family and friends. The feedback was overwhelmingly positive, including from James Beard finalist Chef Dan Bonnano. That encouragement sparked Thomas’ obsession: to raise the best beef on the planet.
Why Wagyu? The Health and Flavor Factor
The turning point came after a series of standout Wagyu meals — from sizzling hot-rock Wagyu in Las Vegas to a Michelin-starred ribeye in Rome. The flavor, tenderness, and “buttery” texture were unforgettable. But it wasn’t just about taste.
After years of playing at 310 pounds and enduring constant knee pain, Thomas retired, dropped 50 pounds, and adopted a lower-carb, high-protein lifestyle. Researching Wagyu revealed unexpected health benefits — high levels of omega-3s, omega-6s, and oleic acid, making its fat profile healthier than salmon or olive oil. For Joe Thomas, Wagyu Beef checked every box: flavor, health, and a product worth being proud to serve.
Busting Wagyu Myths
In the U.S., Wagyu is still relatively new to many consumers. Thomas often hears two misconceptions:
- “If it’s not Kobe, it’s not Wagyu.”
Kobe is simply a regional designation in Japan, much like Champagne in France. Wagyu can be raised outside of Japan and still be full-blood, with genetics traced directly to Japanese cattle. - “It’s too expensive.”
While an A5 ribeye can cost $200+, there are many cuts — like F1 cross skirt steak — that are affordable and packed with flavor. Cuts like Denver steaks, Zabuton, and top sirloin offer incredible eating experiences for $20–$30 a pound.
Treating Cattle Like Pro Athletes
Thomas applies the same principles from his NFL career to cattle management: quality nutrition, low stress, and consistent care. That means probiotics for gut health, balanced feed rations, mineral supplements, and handling with “velvet gloves.” Just as training and diet optimize an athlete’s performance, they also optimize marbling, tenderness, and flavor in beef.
Vermont Wagyu Partnership
Enter Dr. Sheila Patinkin, owner of Vermont Wagyu and a pioneer in American Wagyu breeding. Her farm is known for producing some of the highest-marbling full-blood Wagyu in the country — including ribeyes scoring over 50% IMF (intramuscular fat). Thomas is now incorporating her genetics into Six Springs Farm’s program, bringing in full-blood breeding stock, embryos, and feeder steers to accelerate his goal of producing the finest beef possible.
For Patinkin, it’s about placing her cattle with someone who shares her commitment to animal welfare, land stewardship, and product excellence:
“We know Joe will take good care of them. It’s about building on years of breeding to create beef we can all be proud of.” – Dr. Sheila Patinkin
The Future of Wagyu and Small Farms
Both Thomas and Patinkin believe Wagyu can help save small family farms. Large feedlots can compete on price, but they can’t replicate the care, time, and patience full-blood Wagyu demands. By raising cattle longer and with more attention to detail, small farms can command a premium price and stay viable in a competitive beef market.
Cooking Tips from the Meat Dudes
Wagyu’s rich marbling calls for a gentler cooking approach:
- Chef Tyler’s method: Dry-brine overnight, cook in a cast iron skillet with Wagyu tallow, baste with herbs and garlic.
- Evan’s method: Grill over medium-high heat, keeping the meat elevated above the flame, lowering it briefly for sear, then raising again to finish.
Whatever the method, avoid high, direct flames that burn off fat and flavor.
Where to Get Hall of Fame Beef
Hall of Fame Beef will officially launch its full-blood and American Wagyu offerings in August, available direct-to-consumer via halloffamebeef.com and sixspringsfarms.com. Orders ship nationwide, or locals can pick up from their processing partner, Prem Meats in Spring Green, Wisconsin.
Final Word: Joe Thomas has traded in his helmet for a feed bucket, but his drive for excellence hasn’t changed. Whether on the field or in the pasture, he’s still chasing perfection — only now, he’s delivering it one steak at a time.
