Brazilian sourcing for the Maldives — the programmes introduced, the bulk order calendar open, and the stories behind the standard. Wholesale only.
Three breeds. One standard. Certified Cross Wagyu, Angus, and Hereford — 100% knuckle, single cut — available by the box from Malé stock.
In stock now · order any time
The whole animal. One rate. 200 kg sets — 110 kg premium, 90 kg secondary — every cut at a flat $23.50/kg.
Ongoing · view programme
The whole-animal set for the season of unforgettable tables — twelve cuts of certified Wagyu in one 200 kg set, at a blended $35.80/kg.
Reservations open · by 31 AugThe programmes above are what we already hold — they are not the limit of what we can land. Need something else at volume — ketchup, coffee, juices, any Brazilian line — and we source it direct from Brazil, as importer of record, and quote it as its own line.
And at scale — two tonnes of beef or more — let's talk a bulk container order, with further volume discounts on top of the programme rates.
What certified Wagyu actually means, how to read BMS marbling, and how whole-animal FullSets are reserved for the festive season — a practical guide to Wagyu supply in the Maldives.
Parents choose the destination, but children decide whether dinner goes smoothly — and the menu that wins is rarely the tasting menu. On kids' portions, quiet compromises, and why the standard shouldn't drop for the smallest guests in the house.
Most ground beef is a mystery — trim from here, offcuts from there, a fat percentage that changes box to box. Ours is the opposite: certified Angus, 100% knuckle, the same colour, texture and lean profile from the first box to the fiftieth.
Real certification, real marbling (BMS 2–3), at a working ground-beef price — the easiest way to put Wagyu on a burger menu without rewriting the food cost.
Cross Wagyu, Angus, and Hereford — produced under Brazilian federal inspection, batch-traceable, blast-frozen at −18 °C from the plant to your dock. The story of the programme, from the launch announcement.
Poolside sliders, buffet bolognese, meatballs the size of golf balls — chef recipes built for volume kitchens, from one grind. Joining the blog with the first posts.