Grass-fed Angus and Hereford cattle raised across the open pampas, dry-aged and hand-cut by DEVESA’s master butchers.
Trusted by 60+ award-winning kitchens across Texas & Arizona
Houston · Dallas · Austin · San Antonio · Phoenix
Brennan’s of HoustonHouston
Georgia JamesHouston
The Post Oak HotelHouston
Doris MetropolitanHouston
Brenner’s on the BayouHouston
Guard and GraceHouston
MusaaferHouston
Le ColonialHouston
The HoustonianHouston
Bourbon SteakScottsdale
Café MonarchScottsdale
JW Marriott Camelback InnScottsdale
Christopher’s at Wrigley MansionPhoenix
Noble 33Scottsdale
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The catalog
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Argentine Beef
Grass-fed Angus & Hereford, DEVESA
3 products
Japanese A5 Wagyu
Miyazaki, by way of Miyachiku
1 product
Ibérico Pork & Jamón
FERMÍN, Salamanca
20 products
Patagonian Lamb
Pasture-raised, Chilean Patagonia
1 product
Caviar
Siberian & Oscietra, Río Negro
1 product
Culinary Atelier
Caviaroli pearls · Selo de Mar garum
46 productsShips Monday–Wednesday
Order by noon Central and it ships the same day.
Cold chain, door to door
Packed with dry ice in an insulated box. FedEx 2-Day, nationwide.
Free local delivery
Next-day in Houston, Dallas, Austin, San Antonio & Phoenix.
Restaurant grade, no exceptions
The identical product we deliver to award-winning kitchens six days a week.
We built WorldClass for chefs who refuse to compromise. The only thing that changes at your table is the address.
Field to table
Seven countries. One standard.
Every region we work with has its own producers, terrain and craft. We visit, we taste, we import direct — no middlemen.
Japan
Miyazaki Prefecture
Kuroge Washu cattle raised 30+ months in Miyazaki, graded A5 for marbling, color and texture. Miyachiku’s wagyu has won Japan’s national “Wagyu Olympics” more than once.
ProducersMiyachiku
Shop Japan
Spain
Salamanca & the Dehesa
100% Ibérico pigs roaming free on acorn pasture, cured for up to 48 months by FERMÍN’s fifth generation. Plus the modernist pantry of Caviaroli, born in Albert Adrià’s kitchens.
ProducersFERMÍN · Caviaroli
Shop Spain
Chile
Patagonian grasslands
Lamb raised on wind-swept Magallanes pasture and processed by Frigorífico Simunovic — lean, clean and sweet.
ProducersFrigorífico Simunovic
Uruguay
Río Negro
Siberian and Oscietra sturgeon raised in the clean, cold Río Negro by Polanco — the caviar on Houston’s finest tasting menus.
ProducersPolanco Caviar
Shop Uruguay
Portugal
The Atlantic coast
Selo de Mar’s garum — the ancient Roman fish sauce, revived and fermented from Atlantic wreckfish, mackerel and bluefin.
ProducersSelo de Mar
Shop Portugal
Australia
Southern Ranges
Grain-fed beef from the cool high country of Victoria — consistent marbling for bone-in short loin and ribeye.
ProducersSouthern Ranges
Shop AustraliaOur producers
The makers behind the catalog
Spain
FERMÍN
Salamanca, since 1956
Fifth-generation producers in La Alberca, raising 100% Ibérico pigs free-range on acorn pasture for the deepest, nuttiest cure in the world.
First Ibérico ever approved for import to the U.S.
Shop FERMÍN
Argentina
DEVESA
Award-winning Argentine beef
Grass-fed Angus and Hereford raised on open pampas, aged and hand-cut by master butchers. The beef Houston’s steakhouses ask for by name.
Grass-fed · hormone-free · antibiotic-free
Shop DEVESA
Japan
Miyachiku
Miyazaki A5 Wagyu
Kuroge Washu raised over 30 months in Miyazaki Prefecture. Snowflake marbling, clean sweetness, and a pedigree that has won the national Wagyu Olympics.
A5 · BMS 8–12 · Miyazaki Prefecture
Shop MiyachikuCulinary Atelier
Finishing touches from Spain & Portugal
Caviaroli pearls and drops from Catalonia, Selo de Mar garum from the Portuguese coast — the finishing touches Michelin kitchens use, sized for your table.
The Journal
Cook like the kitchens we supply
Why is Argentine Beef the Best?
A nation's beef export can be a source of national pride. Argentine beef is one example; their beef has gained an excellent...
What Is Bavette Steak? The Sirloin Flap, Explained.
Bavette — also called sirloin flap — is a long, flat cut from the bottom sirloin, prized for its rich, beefy flavor...
Argentine Red Shrimp - A Pirate’s Bounty
Savor the sweet, lobster-like richness of true Argentine red shrimp, wild-caught from Argentina’s waters. No brining, no butter—just pure flavor.
For the trade
Sourcing for your restaurant?
The same direct-import catalog, delivered to your kitchen six days a week with no minimums and no hidden fees. Tell us about your program and a rep will be in touch within one business day.
60+
Restaurant partners
7
Countries of origin
6 days
Delivery, Mon–Sat
$0
Minimums or hidden fees