BMS 4–5
Approachable premium
A clear step above USDA Prime for full steak portions, lunch service, and higher-volume premium menus.
Black Origin Wagyu for restaurant groups.
Build a consistent premium Wagyu program across locations with clear grades, core steak cuts, and approved wholesale support.
Available to approved U.S. wholesale accounts.
One Wagyu program. A fit for every menu.
Use the Black Origin BMS range to align richness, portion format, and menu position across concepts and locations.
BMS 6–7
Signature richness
The core Black Origin expression for ribeye, striploin, chef features, and signature steak service.
BMS 8–9
Flagship marbling
Dense marbling and a delicate finish for tasting portions, premium features, and high-value menu moments.
Built for multi-location execution.
A clear grade structure, core cuts, and approved wholesale support make Black Origin easier to specify across a restaurant group.
- 01Consistent grade language
- 02Core steak cuts
- 03Allocation planning
- 04Cold-chain support
Cuts your chefs already know how to sell.
Lead with recognizable steak cuts, then use grade and portion format to shape the right menu position.
Ribeye
Broad eye, expressive marbling, and a rounded Wagyu finish.
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New York Strip
Tighter grain, clear marbling, and a familiar steakhouse format.
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Tenderloin
Fine texture and a refined format for premium service.
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Zabuton
A chef-driven shoulder cut with generous marbling and depth.
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From Canterbury to your receiving door.
Black Origin cattle begin on Canterbury pasture, then move through a controlled finishing program designed for visible marbling, balance, and consistency.
- 01Canterbury-raised
- 02420-day finishing program
- 03100% farmer-owned
- 04Approved U.S. wholesale accounts
Plan your restaurant group allocation.
Tell us about your locations, menu format, preferred cuts, and expected volume. TriOrigin will review fit and availability before pricing opens.