Wagyu & Premium Pork — Wholesale Inquiry
Wholesale — Premium Meat Program
Wagyu & Premium Pork
A5 Japanese Wagyu, US Wagyu, Kurobuta Berkshire, and premium pork. Four protein lines, one weekly order window. Available to approved wholesale accounts.
Certified A5 Japanese Wagyu — highest JMGA classification. For omakase nigiri, tasting menus, shabu shabu, and yakiniku programs. JMGA grading certificate available on request.
A5 Wagyu Ribeye Steak
Intense marbling, peak visual impact. Ideal for nigiri, tableside presentations, and tasting menu centerpieces.
A5 Wagyu Striploin Steak
Consistent fat distribution with clean yield. Versatile for grilled courses, raw applications, and premium chef features.
A5 Wagyu Tenderloin Steak
Exceptionally tender muscle with delicate marbling. The finest cut for plated fine dining courses and omakase programs.
A5 Wagyu Steak
Rich intramuscular fat, bold and complex flavor profile. A versatile cut suited for omakase beef courses and chef features.
A5 Wagyu Premium Yakiniku
Heavily marbled, thinly sliced for tabletop grill programs. High visual impact and exceptional fat melt on the grill.
A5 Wagyu Lean Yakiniku
Leaner A5 cut with intense beefy flavor. Balanced for guests who prefer less fat while maintaining A5 certification quality.
Shabu Shabu
Paper-thin sliced for hot pot programs. Consistent thickness throughout for precise tableside cooking.
Yakiniku
Bite-sized cuts for tabletop grill and omakase BBQ courses. Consistent sizing for uniform cook and presentation.
Kiriotoshi
Trim cuts from premium primal sections. Outstanding value for bulk and high-volume omakase beef programs.
Ground Wagyu
100% A5 ground for specialty burger programs and tsukune applications. Exceptionally high fat content and rich flavor.
Full-blood Wagyu genetics, raised in the US. Strong marbling at a lower price point than A5. Suited for high-volume omakase, burger programs, and casual fine dining.
Striploin Steak
Clean marbling, consistent portioning. Strong value for weekly rotation menus and high-volume programs.
Flatiron Steak
Tender, high-yield cut. Excellent cost-per-portion for high-volume omakase beef courses.
Beef Short Rib
Rich, braising-ready with full Wagyu fat content. Suited for braise, BBQ, and slow-cook programs.
Ground Beef
Wagyu ground for premium burger programs and bulk applications. High fat blend, rich flavor.
Beef Oxtail
Slow-cook and braise applications. Collagen-rich, deep flavor for specialty ramen and stew programs.
Chuck Roll Cube
Versatile cube cut for stew, braise, and hot pot. Competitive pricing for high-volume accounts.
Kurobuta (Berkshire) is the wagyu of pork — rich intramuscular fat, deep flavor, prized in Japanese butcher culture. Premium tier for ramen, tonkatsu, and omakase pork courses.
Pork Jowl BBQ
Rich, fatty jowl cut with exceptional marbling. Ideal for yakiniku, BBQ programs, and premium pork courses.
Shoulder Kiriotoshi
Trim cuts from the Berkshire shoulder. Versatile for bulk programs, hot pot, and shabu shabu applications.
Katarosu Slice
Shoulder-loin blend, thinly sliced. Suited for shabu shabu, yakiniku, and omakase pork courses.
Belly Slice
Premium Berkshire belly, thinly sliced. Ramen topping, BBQ, and hot pot programs. Deep umami richness.
Ground Pork
Berkshire ground for premium dumplings, tsukune, and specialty pork applications. Rich fat ratio.
Toumorokoshi corn-fed and TK standard pork. High-volume tier for ramen, tonkatsu, and bulk applications where cost-per-portion matters.
Corn-fed Belly Slice
Toumorokoshi corn-fed pork belly. Clean flavor, consistent fat layer. Restaurant-ready skin pack.
Corn-fed Katarosu Slice
Shoulder-loin, corn-fed. Value alternative to Kurobuta for high-volume shabu shabu programs.
Pork Jowl BBQ
Standard jowl BBQ cut. Volume-friendly price point for high-output BBQ and yakiniku programs.
Loin Tonkatsu
Pre-cut tonkatsu portions, restaurant-ready. Consistent thickness for reliable fry time and yield.
Ground Pork
Standard ground for bulk dumpling, gyoza, and high-volume applications. Consistent fat ratio.
Request wholesale pricing
Pricing, minimums, and availability discussed directly. We respond within one business day.