Certified Wagyu · BMS 3–6
Striploin
Sirloin · New York
In set33 kg
Pieces7–9 pcs
Best forGrill · gala carvery
Frozen −18 °C
A whole-animal Wagyu programme for the festive season — twelve cuts of certified Brazilian Wagyu, cut to order and delivered as one structured set of about 200 kg. The quality sits in the cattle, not a handful of prestige cuts, so every outlet in your resort pours from the same standard at a single blended rate.
The set is built to work across your whole operation at once — gala nights, buffet, all-day and staff — with one certification and one blended rate.
The set is built to work across your whole operation in one delivery. Striploin, cuberoll and tenderloin carry the gala nights and the à la carte grill. Brisket, chuck, topside and ossobuco become the buffet's signature dishes — slow-cooked, carved, and priced to hold your margin. The 45 kg of minced Wagyu covers kids' menus, burger service and high-volume à la carte without ever leaving the same quality tier.
That is the point of the FullSet: the quality sits in the cattle, not in a handful of prestige cuts. Japanese genetics, raised on Brazilian pasture, certified by the Brazilian Wagyu Association — so the mince on the children's menu carries the same certification as the fillet on the gala plate. One standard, twelve cuts, one blended rate.
Exact cuts and weights are confirmed on order and subject to change.
The cuts that carry your gala nights and à la carte grill — certified Wagyu, marbling BMS 3–6, portioned and vacuum-packed, labelled in English.
The workhorses of the buffet, the smoker and the all-day menu — the same Wagyu certification and marbling as the grill cuts, priced to hold your margin at volume.
Certification is carried out by technicians accredited to the Associação Brasileira Wagyu. Lineage is proven by DNA before the animal is registered, and the same technician follows it through slaughter and deboning — which is what makes the meat traceable to its batch.
Every FullSet is mixed by nature. Marbling is graded against the ABCBRW standard before packing; your cartons arrive across scores 3 to 6. Higher scores can be reserved separately.
Striploin, cuberoll and tenderloin carve roughly 360–450 festive covers.
Flank, brisket and ossobuco for the smoker, the grill and the slow braise; topside and chuck for roasts and curries.
45 kg of Wagyu mince: burgers, bolognese and the kids' menu — same certification, every plate.
Tenderloin is priced the same per kilo as the mince. No premium-cut surcharges — plan the festive menu freely.
A four-set order — 800 kg — typically carries a resort through the festive fortnight and the whole of January, depending on property size and outlet count. Half sets and larger multi-set volumes are quoted on request.
Sets are cut to order in Brazil and allocated first-come. Reserve before 31 August 2026 for late-November delivery, in time for the festive fortnight and January.
Reservations close 31 August 2026 — sets are cut to order and allocated first-come.
50% confirms the allocation; balance five days before cargo arrival.
Late November, frozen −18 °C, to your jetty or a Malé cold store.
Whole or half sets; multi-set pricing on request. Add-ons cut before deboning.
Message us to hold your allocation for the 2026 festive season — we respond within one business day, and faster on WhatsApp.
tolga@unantrading.com
+960 941 1900 · WhatsApp
unantrading.com
Ma. Rose Burn, Apartment 7A, Chaandhanee Magu, Malé, Maldives
Reg. C-0503/2010 · GST TIN 1159108GST501
São Paulo/SP, Brazil · CNPJ 53.840.594/0001-05
Tolga Unan · certified Brazilian Wagyu · resort supply, Maldives-wide.
