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From the fertile lands south of Lake Maracaibo comes AA Purple Seal beef, a symbol of national excellence. Sourced from tropically adapted breeds such as Santa Gertrudis, Brangus, and Brahman, these cuts stand out for their juiciness, tenderness, and superior yield.

We select high-quality pork cuts raised in regions like Zulia and Guárico and take them to the next level with our artisanal smoking process (affumicato). The result: a juicy texture, intense notes, and a gourmet profile that transforms the ordinary into the extraordinary.

From the Junquito Mountains, we select free-range lambs raised by El Remanzo, a farm dedicated to sustainable practices and artisanal management. Their clean, delicate meat is transformed into our affumicato version: slow-smoked cuts that reveal deep notes, a tender texture, and a truly Venezuelan character.

From the coasts of Margarita and Sucre, where we select octopus caught using artisanal jigs during the regulated season. This traditional method guarantees freshness, traceability, and respect for the marine ecosystem. At Affumicato, we process it with slow-cooking and gentle smoking techniques, highlighting its firm texture and natural salty notes.
Ideal for cold dishes, carpaccio, or as a staple in signature tapas.

Comienza tus asados con unas alitas BBQ, abrirán más que el apetito.

Popularized in Japan, Kurobuta, or "Black Pig," has long been a well-kept culinary secret. This charming breed has genetic traits that truly set it apart from the rest.

Australian lamb's reputation is unrivaled, resulting in a mild, natural flavor thanks to the careful selection of younger, leaner animals.
It is food-grade through the MSA system to ensure consistent quality.

The Ebony range is produced from carefully selected premium Black Angus beef to deliver a juicy, tender, and flavorful experience. With high marbling in the Choice and Prime ranges, Ebony is an exceptional dining experience every time.

Stockyard's Kerwee Feedlot is home to one of Australia's leading feeding, grazing, and grain-growing operations. At Kerwee, we specialize in producing high-quality Wagyu and Angus beef to meet the demands of the world's most discerning consumers.

Create a Wagyu that reflects the famous Japanese lineage and is infused with the essence of Australia.

Founded on a full-blood Wagyu herd in Tasmania, and crafted from the tapestry of our pristine ancient lands, ICON XB Wagyu explores and expresses the best of our Australian environment.

Margaret River Wagyu beef has an unmistakably rich and buttery flavor, a result of its highly marbled meat, stress-free lifestyle, and high-quality grain diet harvested locally in the Margaret River region. It's no wonder why Wagyu beef is widely considered "the best beef in the world."

– WAGYU
FULLBLOOD – 100% AUSTRALIAN
– 100% JAPANESE GENETICS –
450+ DAYS GRAIN FED
– MARBLE SCORE LB 6 – 9+

The Stone Axe herd has been carefully bred to preserve its 100% Full Blood Wagyu genetics.

Stone Axe Wagyu is of the highest possible quality, free from artificial growth hormones and fed with quality produce grown by Australian farmers. Supplied in a variety of cuts ideal for thin slices (for Asian BBQ or Shabu Shabu) as well as for whole primals, our Wagyu is available across the Marble Scores range.

Hannari BEEF is a unique wagyu beef with silky smooth fat and delicious lean meat.

I'm sure you'll be quite surprised by this flavorful fat.

From Kyoto, the ancient capital of Japan.

"Multiparous Black Wagyu Beef"
The sweetness of the marbled, meat-like fat is subtle, but what you get instead is the rich flavor and mild aroma unique to red meat. Especially in steaks that are simply grilled with salt, its potential is fully realized.

Kobe beef must come from the Tajima lineage and be raised and processed in Hyogo Prefecture. To earn the Japanese Chrysanthemum, Kobe beef must be graded A4 or A5 by the Kobe Beef Association. Kobe beef can only be sold by certified members of the Kobe Beef Association. All breeding and feeding farms are registered. All wholesale companies, retail stores, and restaurants must be designated as registered stores.

The highest U.S. Department of Agriculture standard.
Raised in feedlots on a grain diet, this beef stands out for its rich marbling, firm texture, and deep flavor. Ideal for grilling, oven-cooking, or slow-cooking, USDA Prime is synonymous with consistency and performance.
Featured Cuts: Ribeye, Striploin, Porterhouse
Flavor Profile: Meaty, intense, with balanced juiciness

Angus Genetics with Guaranteed Traceability
This certification requires more than 10 quality criteria, including marbling, color, texture, and age of the animal. The result: tender, flavorful, and reliable meat, perfect for those seeking excellence without excess.
Featured Cuts: Tenderloin, Chuck Eye, Flat Iron
Flavor Profile: Deep, slightly sweet, with a uniform texture

Luxury and tenderness in every bite
A cross between Japanese Wagyu and American Angus, this beef combines the extreme marbling of Kobe with the robust character of American beef. Its buttery texture and umami flavor make it a gem for sous vide preparations, smoked dishes, or haute cuisine.
Featured cuts: Ribeye, Picanha, Denver Steak
Flavor profile: Buttery, complex, with sweet and lingering notes