Black Opal F1 Wagyu cattle are expertly raised with care and are fed a grain diet for 380 days. This extended feeding period results in a slice of highly marbled meat that is incredibly tender, juicy, and brimming with rich flavors.
Whether it's burgers, meatloaf, lasagna, or a hearty bolognese sauce, this beef will enrich your dishes, providing depth and delicious meaty flavor.
Black Opal’s cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.
Known for its beautiful marbling, unrivaled tenderness, and succulent flavor, our F1 Australian Wagyu Tomahawk is a cut above the rest.
F1 Wagyu combines Angus cattle with Full Blood Wagyu to create a marbled cut with beefy flavor.
With its significant size and French-trimmed bone, this impressive cut ensures a grand dining experience, both visually and in flavor.
Black Opal’s cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.
Known for its beautiful marbling, unrivaled tenderness, and succulent flavor, our F1 Australian Wagyu Tomahawk is a cut above the rest.
F1 Wagyu combines Angus cattle with Full Blood Wagyu to create a marbled cut with beefy flavor.
With its significant size and French-trimmed bone, this impressive cut ensures a grand dining experience, both visually and in flavor.
This famed Central California delicacy packs a buttery, beefy taste that's incredibly tender to chew
This triangular cut from the sirloin is famous for its performance on the grill.
Thanks to its combination of tenderness and marbling it has become a Classic go to for the BBQ
Tri Tip is an excellent candidate for marinade and rubs.
Black Opal's F1 Wagyu cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.
Experience the luxurious taste of Iberico Pork. Raised in Spain's Mediterranean oak forests, these acorn-fed pigs provide the highest quality pork in the world.
The Iberico Pork Spare Ribs are the quintessential American cut. Hand trimmed pork ribs ready to hit the grill.
Slow-cooked, smoked or grilled, these ribs will be tender and juicy pork will impress even the most discerning palate.
Supernaturally tender with a mild, nutty, porky flavor. Thanks to its generous intramuscular fat these ribs are juicy and rich.
The quintessential cut for creating Bacon. But Pork Belly can be more than just Bacon. Slice it thin and cook it until crisp from raw or marinated and it is guaranteed to be juicy & tender.
Don't miss out of this succulent and flavorful cut of Spanish Pork.
Coppa is coveted by chefs around the globe because it offers numerous cooking possibilities and ways of incorporating flavors.
Also referred to as the “mogote” in Spain, the Coppa comes from the upper collar of the Iberico pig.
Coppa Iberico pork boasts a marbling of intramuscular fat, which imparts a buttery texture and enhances its succulence.
No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid.
With its succulent fat content, Iberico pork delivers an intense umami flavor that lingers on the palate. Its tender yet firm texture ensures a delightful chewiness that adds complexity to every bite.
Experience the luxurious taste of Iberico Pork. Raised in Spain's Mediterranean oak forests, these acorn-fed pigs provide the highest quality pork in the world.
The Iberico Pork St. Louis Ribs are the quintessential American cut. Hand-trimmed pork ribs ready to hit the grill.
Slow-cooked, smoked, or grilled, these ribs will be tender and juicy pork will impress even the most discerning palate.
No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid
Flavorful, Luxurious Steaks with a Potent, Beefy Taste
Cut from deeply marbled striploins for the ultimate steak experience.
You haven't tasted a New York steak until you've had one from Tasmania, where the grass-fed cattle lives up to the highest standards of taste and tenderness
Perfect to share or as an individual steak.
Features a fantastic balance of marbling, taste, and tenderness.
There's no better, more impressive steak to serve — a cut to share with someone
This massive 12 Inch Long-Bone Ribeye steak is thick cut and over two pounds on average, making for an incredible centerpiece for your next gathering
This award-winning Tasmanian offering is naturally marbled for maximum juiciness, flavor and graded five-star MSA for tenderness.
This cut is made up of two muscles outside of the steer’s rib cage that run along both sides of the spine. These muscles are relatively unused, leaving them buttery tender and soft.
This giant 28-32 ounce cut is rated an extraordinary MB4 score
