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IMPORTED BEEF. CONSIDERED FOR YOUR TABLE IN CHINA.IMPORTED BEEF · CHINA
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WHOLE CUTS / YOUR STEAK, YOUR THICKNESS

Buy the whole cut.
Make it your own.

That thick ribeye you wish the supermarket stocked. A fillet for Wellington. A roast worth inviting friends over for. Choose Wagyu or Angus, your cut, grade and preparation—we will help match your plan to an actual whole piece.

Help me choose my first cut ↘Build my whole-cut enquiry ↘What would you love to cook? Explore the world table ↗
YOUR MEAL / YOUR CUT

Start with the meal, not the jargon.

Pick a starting point. The cut and preparation carry into the customiser; everything stays editable.

What do you enjoy?
A proper steak night

A proper steak night

A golden crust, a juicy centre, and no restaurant reservation. Start with ribeye.

Ribeye · 30 mm starting point

Start with this meal
Friends round for a roast

Friends round for a roast

Bring one beautifully browned piece to the table and carve as you eat. Check the size against your oven.

Picanha / rump cap · whole

Start with this meal
Something worth cooking slowly

Something worth cooking slowly

Short ribs, a deep sauce and time to spare. Choose the piece for the recipe, then agree the trimming.

Boneless short ribs · 40 mm pieces

Start with this meal
Already know your cut? Go straight to customisation

A WHOLE CUT, MADE PERSONAL

One whole cut. A plan for more than one meal.

Before you commit, make sure the piece suits your budget, kitchen and freezer.

  1. See the actual piece

    Compare current photos, the original label, actual weight and the total quote—not just a price per steak.

  2. Plan how you will use it

    Discuss thickness, mixed preparations, trimming and end pieces. Portion estimates follow the actual cut.

  3. Make room before it arrives

    Agree pack sizes, storage instructions, delivery and any fees before payment. Tell us about limited freezer space.

01 / What do you enjoy in a steak?
02 / Choose the cut you want to cook

Start with steakhouse favourites. Looking for picanha, short ribs or a roast? Open the full selection.

03 / Origin, grade & the marbling you enjoy

A full steak with a beefy bite, or a few richly marbled tasting pieces? Start with what you want to eat.

Illustrative ribeye marbling, not a graded specimen · Abundant fine marblingExplore the detail ↗
AI ribeye illustration · a visual direction, not an official grade specimen or current stock. Shared imagery does not mean grades are equivalent.
MARBLING MOOD

Abundant fine marbling

Fine, abundant marbling makes this a tasting-led choice. Consider sharing across smaller portions.

Choose your beefSynced with step 01

AUS-MEAT · 0–9

Tap a grade to explore its marbling direction. Images are illustrative; labels define the actual grade.

M8–9

Use the illustration to describe your preference. We will compare actual pieces before you decide.

Understand this grading system

Wagyu and Angus share the AUS-MEAT marbling scale (0–9). We show M for Wagyu and MB for Angus as buying-label conventions, not separate grading systems. Ranges are enquiry bands; MB5+ is a minimum, and 9+ is a brand specification. Neither breed nor grain feeding guarantees a score.

MLA / AUS-MEAT ↗

Grain-fed preference, not a stock list. Origin, breed, feeding record, import eligibility and availability are confirmed for each batch before an order.

View the selected cut’s actual photograph · supporting reference
SANCHOKU PURE WAGYU · Ribeye / cube-roll cut facesREAL CUT PHOTOGRAPH ↗
SANCHOKU PURE WAGYU · Cut reference; your selected grade is an enquiry preference, not this photo’s specification.

Ribeye

Rich, rounded and generous. A classic choice when you enjoy fat as part of the steak.

What matters when buying this whole cut?

Ask for an end-face photo and your preferred fat trim before dividing a whole roll.

Find the central eye, the outer cap and the fat seams between them. Their proportions change along the roll.

See a recipe & cooking video ↗
3D CUTTING PREVIEW12 cuts
30 mm
See how your whole cut portions

The interactive model loads when you ask for it. Your cut and thickness choices are already saved.

Drag to rotate, or use the view buttons. Cutting follows your selected preparation.

The entire model is portioned: thinner cuts give more pieces, thicker cuts fewer. An uneven end piece may remain.

Illustrative marbling and thickness, not actual dimensions or yield. Confirm the real piece, trimming and packing before ordering.

04 / Your cut. Your way.
Synced with step 02 & 3D

Rich, juicy steak nights

30 mm · 3 cm

Steak thickness preference: 5–60 mm (0.5–6 cm). For slices under 5 mm, ask us separately.

A practical pan-steak starting point. Match the cut to your pan and appetite.

WHOLE-CUT REFERENCE

Every whole cut is a little different.

Choose how you would like it cut. Dimensions and weight belong to the actual piece, not to a slider.

Length & width
Varies with the cut and trim. We send measured dimensions with your shortlisted pieces.
Whole-piece weight reference
2240 (5 ribs): 1.4–2.6 kg; 2244 (8 ribs): 2.2–4.2 kg
Historical handbook examples, not the current stock range or a Wagyu size limit.

Final portion counts depend on the real piece, your thickness and trimming. Equal thickness does not mean equal weight.

Australian & US cuts: size and weight references
AUS-MEAT
Cube roll · 2240 / 2244
US / IMPS
Ribeye roll · 112 / 112A

Rib count and lip-on/off change the whole piece.

Breed and marbling alone do not determine dimensions. Match the cut specification, rib count, trim and actual label weight.

HAM7 · historical weight guide
2240 (5 ribs): 1.4–2.6 kg; 2244 (8 ribs): 2.2–4.2 kg
For the handbook’s 160–300 kg carcass examples only; not a size limit for today’s Wagyu or Angus.

AUS-MEAT · HAM7 ↗ · USDA · IMPS ↗
YOUR WHOLE CUT

Wagyu · Ribeye

Australia · M8–9
Cut into steaks · 30 mm

Next, see 2–3 actual pieces, their weights and the full price. Decide with the real cut in front of you.

Whole-cut enquiry, not checkout. Cutting, packing, delivery and any fees are confirmed before payment.
Already have a favourite brand? Explore labelled products.

The records below are useful for checking brand and label details. Your buying journey can start with the cut above, without choosing a factory first.

14 selections · source samples, current availability on enquiry

WHAT WILL YOU COOK FIRST?

Picture the first meal.

BEFORE YOU DECIDE

A few things worth asking.

Why buy directly from your import business?

We import premium beef in container-scale orders and have long supplied China’s wholesale markets. Our direct retail service reduces layers of resale. Compare the same brand, cut, grade and actual weight, with cutting, packaging and delivery included in the quote.

Do I buy a whole cut or individual steaks?

We sell by the whole cut. Choose your preferred slicing thickness, then confirm the actual piece, weight, trimming, packing and total quote with us. The 3D preview is a cutting guide, not a promise of slice weight or yield.

Where are you based, and how do I check delivery?

We have warehouse locations in Guangzhou and Shanghai. Tell us the destination city and preferred date; we will check stock location and the delivery arrangement, then confirm the beef, packing and delivery costs together before payment.

Are the photographs of the batch I will receive?

Product images are real archive samples. Some records include different batches. We keep these distinctions visible and recommend requesting the current-batch photos and labels for your actual order.

IMAGE DETAILS

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