This is the future of food.  

Over the last 10 years, chefs have successfully shifted the consumer palate for full pig utilization across fine and casual dining. However, the cow remains largely untouched. As a result of our movement, we'll positively impact all stakeholders —from farmers, to chefs, and consumers alike.

Our number one goal is to create a movement while we build a business around the pillars of conscious capitalism: A passionate community, sustainability on the forefront of our minds, full animal utilization, and conscious consumerism.


We're focused on helping consumers become more comfortable with eating off cuts while enabling chefs to explore new culinary delights. Even more, we provide an opportunity for farmers to sustainably distribute their product and yield increased revenues through an increase in demand for new cuts of meat.

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