Canterbury Origin
Raised in the Rakaia Plains of New Zealand’s South Island, with clean air, glacial water, and nutrient-rich pasture.
Black Origin Wagyu
Canterbury-raised Wagyu, selected for the American table.
Black Origin combines Japanese Wagyu genetics, New Zealand pasture, and a controlled finishing program to produce rich, balanced beef for premium U.S. steak and foodservice menus.
Available to approved U.S. wholesale accounts.
What sets it apart
Built on origin, finishing, and balance.
Black Origin is designed to deliver visible marbling, depth of flavor, and a more balanced eating experience than ultra-rich tasting-format Wagyu.
Controlled finishing
A 420-day finishing program developed to deepen marbling while preserving beef character.
Balanced expression
Rich enough for premium menus, but structured for full steak portions and repeat ordering.
“Farmer-owned beef, raised on land our family has worked for five generations.”
The Copland family
Black Origin farmers / Rakaia, Canterbury
Production proof
Raised with time, space, and control.
Black Origin cattle begin on Canterbury pasture, then move into a carefully managed finishing program designed for consistency, animal welfare, and marbling development.
- 100% farmer-owned program.
- Raised in Canterbury, New Zealand.
- Pasture-led start with controlled finishing.
- Built for premium steak service.
Our Range
A Wagyu program with clear menu fit.
Black Origin grading helps buyers choose the right level of marbling, richness, and price point for their menu and customer.
Lower marbling / firmer beef character
Higher marbling / richer finish
1
2
3
4
5
6
7
8
9
Balanced marbling
4-5
Balanced
Presenting a marbling grade above USDA Prime, with a clean beef profile. This is the most approachable tier in the range.
Best for
Steak frites, lunch service, high-volume premium menus
Menu signal
Premium Wagyu character without the richest end of the scale.
Signature richness
6-7
Signature
A fuller F1 Wagyu expression with stronger marbling, softer texture, and the buttery mouthfeel buyers expect.
Best for
Ribeye, NY strip, Zabuton Denver, chef features
Menu signal
The core Black Origin profile: rich, balanced, and easy to explain tableside.
Flagship marbling
8-9
Flagship
Dense marbling, delicate texture, and the most indulgent finish in the Black Origin range.
Best for
Fillet, tasting portions, premium steakhouse features
Menu signal
Use when the marbling itself is the reason to order.
Key Cuts
Core steak cuts for premium service.
Start with the signature cuts most buyers use to evaluate the range: ribeye, striploin, tenderloin, and zabuton.
Hero cut
Ribeye
Broad eye, generous marbling, and the full, rounded eating quality expected from Wagyu ribeye.
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Steakhouse classic
NY Strip
A firmer steak cut with a tighter grain, steady marbling, and a clean beef finish.
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Refined service
Fillet
Fine-textured and mild, with enough marbling to keep the cut soft without weighing it down.
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Chef-driven cut
Zabuton Denver Steak
A shoulder cut with expressive marbling, looser texture, and a richer bite than the classic steaks.
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For approved buyers
Account access for pricing and ordering.
Black Origin pricing, pack details, and ordering are available to approved wholesale accounts only.
- 01Submit buyer enquiry
- 02Share business and volume details
- 03Review cuts, grades, and fit
- 04Receive approved pricing access