AACo Company

Established in 1824, the Australian Agricultural Company (AACo) is Australia’s largest integrated cattle and beef producer and is the oldest continuously operating company in Australia. Today, AACo owns and operates a strategic balance of properties, open feeding areas and farms comprising around 7 million hectares of land in Queensland and the Northern Territory. This equates to roughly 1% of Australia’s landmass.

AACO Wagyu: The highest quality Wagyu beef

As the world’s leading producer of Wagyu beef, AACo has a proud history of Wagyu farming in Australia. AACo Wagyu cattle are born on pristine ranches with expansive pastures. Grazing on native grasses, the cattle are reared slowly and finished on a specialised grain blend to achieve rich marbling.

The AACo Wagyu herd originate from Japan and include the most highly credentialed Wagyu cattle ever to leave their birth country.

Japanese designed finishing diet

Cattle destined for AACo Wagyu have been born and raised on the lush pastureland of Australian cattle stations before being finished for a minimum of 330 days on a specialised Japanese designed ration of the finest cereal grains at the company’s specialised Wagyu open feeding area. AACo Wagyu delivers a strong and distinct flavour combined with the unmistakable tenderness that Wagyu beef has become synonymous with the world over.

World’s Best Steak

World Steak Challenge is the world’s first event to give steak producers and suppliers a much-needed platform to showcase product quality, breed credentials and processing standards on an international stage. Our Australia’s most luxurious beef products are the winners of WORLD STEAK CHALLENGE 2019 GOLD, 2016 GOLD, 2015 GOLD

Every cut of our meats is free from hormones, GMOs and Halal certified.

IBP (Tyson foods – United States of America)


IBP is an iconic name known by meat professionals worldwide as the leading and highly innovative beef brand from the USA. The instantly recognizable “Green Box” is renowned in the industry in terms of quality and excellence.

Unique Flavour

The unique flavour of US beef from IBP is the result of generations of experience in raising and perfecting beef cattle breeds and feeding them on the farms and ranches on the Great Plains of the USA. The young cattle graze on the natural grasses for 12-15 months before being fed on a balanced and nutritious blend of grains and corn, which adds to the unique flavour profile and marbling for which US beef is justly famous

Level of Marbling

The level of marbling (silky, tiny threads of soft fat woven through the muscle) is a crucial factor in determining the beef quality and eatability. This is why IBP only uses beef of the top 3 quality grades available in the U.S. The marbling dissolves during cooking as a natural internal baste, which produces juicy, tender, and tasty steaks.

IBP Premium Quality

IBP premium-quality beef from the world’s largest beef processor exceeds our customers’ expectations. The tradition of trusted excellence is reinforced by the commitment to quality, service, and leadership in the industry. The product portfolio offers you an alternative to traditional steak cuts such as Ribeye, Sirloin or Striploin steaks and is perfect for a variety of menu applications.

Jack’s Creek – Premium Australian Beef

Jack’s Creek is a family-owned and operated ranch in Australia run by the Warmoll family, who emigrated from Ireland in 1852. Today the family ranch is situated on the Great Dividing Range, known for its temperate climate and reliable rainfall. Jack’s Creek is a third-generation agricultural family business where quality is passed through all organizational structures and processes: from the purchase of grain to rearing the animals and the special cuts of meat at the end. While at all times considering EU and halal regulations, the entire process is also monitored by audits, and each piece of meat can be tracked throughout the entire production and transport cycle.

What more could you want from your steak today  other than sensational marbling, perfect texture, wonderful tenderness, and UMAMI flavour?

Black Angus steak is food culture at its finest. But a perfect steak can only come from quality beef produced under optimal conditions. Such is the case in the vast landscape of New South Wales, Australia, with its temperate climate, where experienced cattle breeders bring up their pure Black Angus cattle on his Jack’s Creek Farm by combining grazing and grain in their diet. The result is high-end meat featuring sensational marbling. Only the very best breeding lines from the region are used for breeding at Jack’s Creek Farm.

The animals are reared in two ways: at first, the young cattle graze idly on the green, hilly pastures among kangaroos, watched over by cowboys on horses. Later, in their second year, they are kept in vast enclosures called feedlots where they are fed at least 150 days’ worth of grain, bought from regional producers and guaranteed free of genetically treated organisms, growth-promoting additives or hormones. The grains consist of barley, oats and a bit of soy, but the animals are free to continue grazing. The way in which the animals are reared and kept create ideal conditions for a balanced life, thus producing high quality and healthy meet with the desired marbling. 

If you think of a steak today, you think of Angus. This enormous popularity has a simple reason: the tenderness of the meat and its intense marbling. Angus cattle have an extraordinary ability to use intramuscular fat as flavour carrier during the so-called finishing phase. With the combination of taste, tenderness, texture, colour of meat and an optimal amount of fat, the result is truly delicious.

World’s Best Steak Winners – Four Times!

Jack’s Creek is a leading Australian premium beef producer, holding the title of “World’s Best Steak Producer”, received in 2015 and 2016, as well as the “World’s Best Fillet Steak” winner in 2017 and “World’s Best Strip Loin Steak” in 2019.


Full blood Japanese Black Wagyu (Kuroge Washu), raised in the Kagoshima Prefecture, is the winner of the 2017 “Wagyu Olympics”. Kagoshima Prefecture is located on Japan’s southern island, Kyushu. Like fine wines, the flavours and legendary intramuscular fat structures of Japanese Wagyu vary noticeably, based on genetics, feeding protocols, and husbandry.

Wagyu Japanese beef is sourced from Nozaki Farm coop, where decades of breeding have produced a herd that delivers 70% A5 grade Wagyu, an unparalleled level of quality and consistency, which has made Kagoshima the largest producing prefecture in Japan.

Japanese Kagoshima Black cattle are blessed with the sun and natural surroundings of a warm tropical island. Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima Prefecture are the most numerous in Japan and are marketed under the brand name “Kagoshima (Black) Beef”.

What is Japanese Wagyu?

Each and every head of Wagyu cattle are raised to be healthy animals, given time and attention, and raised lovingly by feeding specialist in the vast open spaces of Japan. In addition to a well-managed environment, they are fed with a mixture of hay and highly nutritious, safe compound feeds – a carefully designed diet including rice, hay, wheat, and bran to raise cattle that are both healthy and produce great tasting beef, and cattle sheds kept in immaculate condition so as not to stress the delicate cattle.

Human compassion and attention

Wagyu cattle are bred with human compassion and attention.  Farmers who breed Wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition. Outstanding production technologies and the pride of the master in pursuit of perfect Wagyu gives way to a superior quality found nowhere else in the world.

  San Alberto Angus (Frigorífico Las Piedras – Uruguay)

The animals processed for the San Alberto Angus brand come from a known source, thanks to the loyalty programme among Las Piedras producers. The plant boasts an avant-garde electronic traceability system to track all livestock. The production process complies with strict sustainability and animal welfare standards.

The beef cuts of San Alberto are produced from young steers and heifers which meet the strict requirements of the special programme for high-quality import beef for the European Union.

The most remarkable aspect of this special programme for high-quality import beef for the EU is the care that is given to the specific feed for the animals. The steers and heifers first graze on lush and green pastures. They then stay in open feeding areas for a minimum of 100 days where they are given special feed that includes a mixture of maize, cereals, hay and alfalfa grass. This special feed gives the meat its distinctive taste and character that makes it much-loved by chefs throughout Europe.

Frigorífico Las Piedras

Frigorífico Las Piedras S.A. is a family-owned meatpacking business that was founded in 1978. It carried out its first export shipment two years later.

As the only entirely nationally funded meatpacking plant of its stature, Las Piedras has become one of the top meatpackers in the industry.

Harmony with its surroundings

Conveniently located 20 minutes from the Port of Montevideo, Las Piedras’ 24,000-square-metre plant is built on a 110-hectare property. Production is carried out in harmony with its surrounding natural environment, seamlessly combining technology and good practices to achieve it.

Star Ranch Angus

The IBP brand continues to form the foundation of its presence in Europe and is now reinforced with the Black Angus beef brand Star Ranch.

The cattle are raised and fed according to the same principles as the IBP brand. The difference is the breed: Star Ranch brand is selected and verified 100% Black Angus beef.

100% US Black Angus beef

Star Ranch Angus delivers the consistent quality and taste that your customers demand. Star Ranch Black Angus beef brings a high-quality dining experience time after time. It is selected due to its tenderness and rich flavor.

Star Ranch is 100% US Black Angus beef, Grade “A” Maturity (the most recent USDA recognized category for beef cattle), it’s hand-selected and hand-trimmed. Available in USDA Prime and Choice.

100% commitment

Star Ranch Angus is committed to consumers to deliver quality Black Angus beef that is consistently tender and rich in flavor, which you can confidently and proudly serve to your customers.

“We have one goal with this brand, and that is to provide consumers with delicious, affordable 100% Black Angus beef,” says Rick Janke, brand manager for Tyson Fresh Meats. “We’re completely confident in our products and want our consumers to be confident that they will always have a great meal when they pick up a package of Star Ranch Angus beef.” The “100% Satisfaction Guaranteed”

No quality questions

Star Ranch Black Angus beef has the consistent quality and taste for the consumer’s demand.

  • 100% Black Angus beef for flavorful product
  • USDA Choice quality grade for consistently juicy beef
  • Grade “A” maturity to ensure premium color, texture and tenderness
  • Hand-selected and hand-trimmed for

optimum uniformity and consistency

  • Proud product of the USA

ANZCO Foods Beef


Formerly known as Canterbury Beef and Riverlands, ANZCO has retired these names and replaced them with their very own product brand – ANZCO Foods Beef, producing and delivering the same tender, succulent and nutritious beef, the way nature intended.

Created by nature.

World-famous for its fertile soils, temperate climate and unspoilt landscape, New Zealand is the perfect natural environment to raise premium beef.

ANZCO considers its farmers to be the best in the world, ensuring that their animals have been cared for the way that nature intended. This results in meat that is full of flavour, natural and nutritious

Bringing nutrition and good health from New Zealand’s finest grass-fed beef.

Naturally nutritious, delicious and succulent, ANZCO prides itself on producing premium grass-fed beef. New Zealand’s extensive pastures and temperate climate set them apart on the world stage providing a healthy, lean and tender eating experience from a product you can trust.

Taste of Pure Nature

ANZCO’s Taste Pure Nature origin brand is used as a global brand platform to underpin exporters’ marketing programmes and enhance the positioning of New Zealand’s red meat.

Want excellent quality and good experiences from your food? If you are interested in the provenance of your food, where it comes from, how the animals you are eating were raised from an animal welfare and environmental perspective, and experience the real quality and nutritious qualities, this could be the option to choose.


Maimoa – High-quality New Zealand lamb

Maimoa is a hidden gem in New Zealand’s beautiful South Island. The melting snow of the nearby Southern Alps supplies water to the sparkling lakes, which early indigenous people used to fish and after whom they were named. Maimoa lamb reflects the qualities of purity, free-range and pure nature. Lambs graze freely on the lush green pastures and are raised in a natural manner. Working with nature, the perfect environment of luscious green pastures, fresh clean water, and a temperate climate – generations of New Zealand farmers have perfected the raising of quality, healthy, lean and nutritious lamb that ensures that the lamb you enjoy has a distinctive flavour and delicate texture.

In New Zealand’s Maori language ‘maimoa’ translates to cherish and take care of.

Grown with care

Sun, rain, grass and integrity. Prime conditions for growing succulent, delicious New Zealand lamb. Our additive-free ethos combines the best of our small country’s land with farmers who feed grass and raise their lambs in a natural environment.

Tenderness locked in

Producing mouthwatering New Zealand lamb doesn’t stop at the farm. Maimoa lamb is curated from only the finest cuts and then aged, guaranteeing a deliciously tender, succulent result in every pack.

Handpicked by experts

Maimoa lamb is grown and then handpicked with care by experienced professionals who know what it takes to select only the best New Zealand lamb on a plate. They spend their days meeting with New Zealand’s finest farmers. Grown with integrity and care, it’s their responsibility to carefully select the very best lamb for the Maimoa brand, every time, guaranteeing a deliciously tender, mouthwatering result in every pack.

New Zealand is a young nation that has focused on sustainable, high-performance agriculture for over 120 years. Because of this, the reliability, consistency, and safety of New Zealand food have made it world-famous.

High quality all year around

Due to its availability all year round and its consistently high quality and taste, the Maimoa lamb is preferred by many star chefs and amateur cooks with high standards.

Maimoa lamb highest quality is guaranteed and the nutritional content and taste are preserved. This product undoubtedly leads to a superior experience for the consumer – it is easy to process and ready to use.

Our Luxury Food EU company focuses on the supply of high-quality top products with world fame, of incomparable value, and with exemplary service for our valued customers.


Spanish legend – Iberico black pig:

Descending from the Mediterranean, the Iberico pig spread throughout the southwest of the Iberian Peninsula, where it lived in the Spanish “dehesas”, a land which was full of cork and holm oaks, thus full of acorns.

The Iberian pig is a very old animal that pre-existed animal domestication. Their origin can be traced back to the Neolithic Period around 12,000 years ago. You will find Iberian pigs living in the mountains, usually in a wild environment, or in the forest close to its favorite diet of acorns, oak, and nuts. Iberian pigs have a red to grey skin color and have very little or no hair.

Why Ibérico is so special?

The high quality of Ibérico meat lies in being well-matured because of the fact that the pigs have lived no less than 10 months from birth. When raw, Ibérico meat almost looks like beef. The cooked meat is red to bright red compared to regular pig meat which is white. The game-changer for the Ibérico pork meat is the fat. Because of its mostly acorns diet and its genetics, Iberian pigs are able to infiltrate a lot of fat into their muscles, resulting in more flavorful pork. On top of being high in fat, a large amount of it is unsaturated oleic fat, the same fat found in olive oil, which is said to reduce cholesterol and is an important part of the Mediterranean diet. When you eat Ibérico pork, the marbling of fat in it makes it super tasty and delicious. The meat is more flavorful, juicier, and very distinctive.

Ibérico genetics

A genetic characteristic allows these Ibérico pigs to store up large deposits of lipids, which seep into the muscular mass and provide the marbling effect which makes this pork so juicy. Although this marbling is invisible to the eye in some pieces, texture, juiciness and high quality are always guaranteed.

Furthermore, the predominantly acorn diet of the pigs give a very particular flavor to the pork You can taste a unique nutty flavor in Ibérico pork which makes the meat very special. Ibérico pork meat is the richest pork you can find. You won’t be able to find its flavor and succulence anywhere else.

Breeding process of Ibérico pigs

To make the pork taste so special, the Ibérico pigs need a different approach on the breeding process. First of all, the pigs need to live in open areas in a very natural environment and be free to run over hills and through woods, always close to the dehesas. By doing this, their muscles will develop and grow, and be able to infiltrate the fat from the acorns.

During the spring and summer months, the pigs will eat grass, mushrooms, bugs, and herbs. Then, from October to March, during the acorn season, they will munch on acorns falling from the dehesas.

Company details

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