Black Origin Wagyu
Black Origin combines Japanese Wagyu genetics, New Zealand pasture, and a controlled finishing program to produce rich, balanced beef for premium U.S. steak and foodservice menus.
Available to approved U.S. wholesale accounts.
What sets it apart
Black Origin combines Japanese Wagyu genetics, New Zealand pasture, and a controlled 420-day finishing program in Canterbury to produce rich, balanced beef for premium U.S. steak and foodservice menus.
“Farmer-owned beef, raised on land our family has worked for five generations.”
The Copland family
Black Origin farmers / Rakaia, Canterbury
Production proof
Black Origin cattle begin on Canterbury pasture, then move into a carefully managed finishing program designed for consistency, animal welfare, and marbling development.
Our Range
Black Origin grading helps buyers choose the right level of marbling, richness, and price point for their menu and customer.
Lower marbling / firmer beef character
Higher marbling / richer finish
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Balanced marbling
Balanced
Presenting a marbling grade above USDA Prime, with a clean beef profile. This is the most approachable tier in the range.
Best for
Steak frites, lunch service, high-volume premium menus
Menu signal
Premium Wagyu character without the richest end of the scale.
Signature richness
Signature
A fuller F1 Wagyu expression with stronger marbling, softer texture, and the buttery mouthfeel buyers expect.
Best for
Ribeye, NY strip, Zabuton Denver, chef features
Menu signal
The core Black Origin profile: rich, balanced, and easy to explain tableside.
Flagship marbling
Flagship
Dense marbling, delicate texture, and the most indulgent finish in the Black Origin range.
Best for
Fillet, tasting portions, premium steakhouse features
Menu signal
Use when the marbling itself is the reason to order.
Key Cuts
Start with the signature cuts most buyers use to evaluate the range: ribeye, striploin, tenderloin, and zabuton.
Hero cut
Broad eye, generous marbling, and the full, rounded eating quality expected from Wagyu ribeye.
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Steakhouse classic
A firmer steak cut with a tighter grain, steady marbling, and a clean beef finish.
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Refined service
Fine-textured and mild, with enough marbling to keep the cut soft without weighing it down.
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Chef-driven cut
A shoulder cut with expressive marbling, looser texture, and a richer bite than the classic steaks.
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For approved buyers
Black Origin pricing, pack details, and ordering are available to approved wholesale accounts only.
