Published on 17, Nov 2022

The Meatery and Wagyu: This Isn’t Your Average Beef

For years, the rich, buttery flavor of wagyu beef could only be dreamed of by most steak enthusiasts. Served in upscale restaurants, the delicacy from Japan was prized by meat lovers for its marbling and distinct taste. Like anything that outdoes its competition, Japanese A5 wagyu steak came with a cost too high for the average beef eater. With a little innovation, hard work, and persistence, however, Nicholas Fiorentino, CEO and Founder of The Meatery, has changed the wagyu beef scene, ultimately helping anyone who is curious, or even passionate, about wagyu burgers to try them without having to find the nearest four-star restaurant.

“I founded The Meatery back in 2020 during the shutdown to help out a lot of people who could no longer eat American wagyu and other premium meats in restaurants,” Nicholas explains. “While we all eventually adjusted to being at home for such a long time, we remained, at heart, people - despite the pandemic, we wanted to continue eating our favorite meats, such as wagyu burgers. As I listened to people talk about how much they were missing the restaurant experience and wagyu beef, I decided to step up and create The Meatery to be an online supplier of wagyu. It really resonated with the community, and The Meatery has taken off from there.”

Nicholas says that one of his first jobs was to help people understand what, exactly, wagyu is and why it is so different from other types of meat. Wagyu, he continues, can literally be translated into “Japanese cow” and can only be found in four types of cattle. 

“Wagyu, in essence, is prized because of its abundance of fat, which looks like marbling,” Nick explains. “While there are certain types of fatty meats that you probably want to avoid, that’s not the case with wagyu beef. The more fat there is, the more delicious it is going to be. It is what makes it so different from any other meat you have probably tried.”

The Meatery quickly became the center of wagyu on the Internet, with word spreading about the California company that was able to supply its customers with American wagyu, wagyu beef, wagyu steak, and other fine meats. The company has become so popular that it opened its second retail storefront in San Diego in May 2022 and plans to establish more in 2023 as it increases its American and Canadian customer base.

“Being the Founder of a company that has grown quickly has taught me a lot about entrepreneurship and the importance of customer loyalty,” he believes. “As you might expect, expanding from the Internet to brick-and-mortar storefronts has been very expensive, and the repeat business we see each month has been incredibly helpful with offsetting the acquisition costs. I will never stop being grateful for our customers.”

He reveals that in the midst of working with suppliers to obtain wagyu beef, wagyu steak, and American wagyu from farms that treat their stock humanely, he has met a lot of people from all walks of life and formed relationships with them.

“As you might expect, wagyu burgers are a new idea for a lot of backyard grillers,” Nicholas states. “I get a lot of questions about the best way to cook wagyu beef without losing its flavor or texture. I realized that a lot of people are curious about the ins and outs of wagyu, so along the way, The Meatery has become an information source for at-home chefs who want to know more about cooking this meat.”

One man, he says, wanted to know about the different parts of a cow and what they are used for, so Nicholas created a graphic that breaks down where the flank, chuck, etc. are located, the type of steak they make, and why. Another customer was uncertain about the differences between wagyu steak and angus steak, so Nicholas created a blog to explain those nuances and other topics.

The most popular question concerns how wagyu beef becomes so marbled. “It’s a combination of a very precise, grain-diet and a lifestyle that prevents the cattle from becoming stressed,” he answers. “Plus, they come from a cold climate and just naturally have more fat, which is spread intramuscularly instead of sitting on top of the muscles. It all contributes to the marbling that makes wagyu so famous.”

As The Meatery was recently accepted into the Kobe Beef Association, it is now one of the few providers in the United States that is authorized to see genuine Kobe beef. With the honor, Nick sees a strong future for The Meatery.

“We are about all things wagyu, of course,” he says. “However, we are also about community, one that is always willing to answer questions about a wonderfully delicious meat. Even if you just want to know the difference between American and Australian wagyu, don’t be afraid to ask. Be careful, though - once you enter the world of wagyu, it will be very difficult to leave!”

The Meatery was founded in 2020 by marketing executive Nicholas Fiorentino. It has quickly become one of the top suppliers of wagyu steak, wagyu beef, wagyu burgers, and American wagyu. For more information, please see www.themeatery.com.