Wagyu Beef

Japanese Wagyu is graded on two axes: yield from A to C, and meat quality from 1 to 5. A5 is the top of both, and within A5 the marbling standard still runs from 8 to 12. We work from the actual lot rather than the label, and we will tell you where a given consignment sits on that scale.

How we buy

Through sales companies and wholesalers that already hold export approval, rather than buying carcasses at market and arranging slaughter ourselves. That matters because beef for export has to come from an approved establishment, and the approval sits with the facility, not with the trader. Buying through partners who hold it is what makes a shipment possible at all.

Destination rules decide what we can send

• Europe. Only establishments specifically approved for the EU may supply it, and the list is short. This limits which lots can go, and sometimes it limits the cut. We check availability before quoting rather than after you order.
• Middle East. Halal slaughter is generally required. We can supply halal Wagyu, but the supply is limited and it moves with the season, so tell us early and we will confirm what is actually obtainable for your window.

Chilled or frozen

Chilled ships by air, keeps roughly 40 days and earns a higher price. Frozen ships by sea, costs far less per kilo and suits volume buyers. For a first shipment into a new market, frozen usually makes more commercial sense while the buyer builds the demand.

Who does what

We handle the sourcing, the grade verification, the cutting specification and the quality side. Customs clearance and freight are run with forwarders and licensed brokers we work with regularly. You deal with us throughout, but the declarations are prepared by people who do only that.

Tell us the destination market, the cuts and the monthly volume you are aiming for, and we will come back with what is genuinely available, a landed cost estimate and a realistic timeline.