The Herd & Grace Difference
Herd & Grace was founded by chefs, and every cut we sell is chosen the way a chef chooses ingredients: for flavor, quality and the experience on the plate.
Our founder, Svante Johansson, spent more than 30 years in the culinary world and searched the globe for the best meat he could find. He took it to fellow chefs first, who put it on their fine-dining menus. Herd & Grace brings those same meats to home cooks.
It started with one producer. In 2017 we became the US importer of Cape Grim, the 100% grass-fed beef from Tasmania, and supplied it to restaurants across the American West. When restaurants closed during COVID, we began selling directly to home cooks online. That became Herd & Grace. Today the same team supplies chefs and retailers through our wholesale business, and home cooks through Herd & Grace.
We source from producers who raise exceptional cattle in exceptional places, most of them family farms in Australia and Tasmania, where clean air, high rainfall and open pasture shape the beef.
We name every producer, and tell you exactly how their cattle are bred, fed and graded, from 100% grass-fed Cape Grim to full-blood Wagyu at marble scores of 9+.
Order exactly what you want, cut by cut. There's no subscription and no fixed box: choose the steaks, roasts and rare cuts you want, when you want them.
Every cut is aged, then frozen at its peak, and shipped Monday through Wednesday with guaranteed 2-day delivery.
Visit our steak shop in West Los Angeles, at 11668 W Olympic Blvd, Suite 101. Talk to our butchers and chefs, browse the full range, and join us for steak tastings and events.
Open Monday to Friday 11am–7pm, and Saturday and Sunday 10am–6pm.
Herd & Grace at a glance
| Founded by | Chefs. Founder Svante Johansson has more than 30 years in the culinary world |
|---|---|
| Our story | US importer of Cape Grim beef from Tasmania since 2017. Herd & Grace began selling direct to home cooks during COVID |
| Our team | In-house butcher Michael Puglisi, formerly Executive Sous Chef for Thomas Keller, and Director of Culinary Chef Benjamin Udave, with more than 20 years as a chef |
| Sourcing | Named producers, mostly family farms in Australia and Tasmania, plus Bella Cattle in Tennessee and Campo Grande Ibérico pork from Spain. Our producers |
| Range | 100% grass-fed beef, Wagyu from MB 3 to MB 9+, lamb, Ibérico pork, seafood, and rare cuts like zabuton, picanha and bavette |
| How you buy | Cut by cut. No subscription required |
| Delivery | Aged, frozen at its peak, and shipped Monday through Wednesday with guaranteed 2-day delivery across the contiguous US. $150 minimum order; free 2-day express shipping over $250 |
| In the press | Named one of The Kitchn's 9 Best Online Steak Delivery Services in America. Covered in October 2026 by The National Provisioner, a meat-industry trade publication, on our expanded protein selection. Our in-house butcher Michael Puglisi was quoted by Eat This, Not That! in 4 Best Cuts of Beef for a Holiday Roast, According to Butchers. On CBS Los Angeles, founder Svante Johansson and Chef Burt Bakman of Slab BBQ showed what goes into an elevated Super Bowl spread (February 2024). On the KTLA 5 Morning News, Svante and Director of Culinary Chef Benjamin Udave were joined by celebrity chef Jet Tila to introduce our West LA shop (December 2023). Svante was also interviewed on the nationally syndicated Price of Business Show about how to judge restaurant-quality meat (November 2026) |
| Our guarantee | If anything falls short of our standards, or yours, contact us within 7 days and we'll replace it or refund you |
| Steak shop | 11668 W Olympic Blvd, Suite 101, Los Angeles, CA 90064. More than 160 cuts of beef, lamb, Ibérico pork, seafood and poultry, including Jidori chicken, a free-range, vegetarian-fed chicken often called the "Kobe beef of poultry". Open Monday to Friday 11am–7pm, and Saturday and Sunday 10am–6pm. Visit |
| Membership | Optional. Members of the H&G Club get access to members-only specials, events and VIP services |