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.
John Mackey, the founder of Whole Foods, set precedent to a new way of running a company he called it, “conscious capitalism”: A mode of doing business that attempts to create value for all stakeholders—employees, customers, community, shareholders—rather than sublimating the needs of the first three to those of the last. (Fortune.com 2015*)
At A-Five Meat Company, we're building an organization around the conscious capitalism movement. We'll educate consumers about sustainable food consumption, responding to the appetite people have for their understanding of where their food actually comes from.
Meat consumption in the United States is a $100B industry that's experienced 5% y-o-y growth at in-store locations over the past several years. While this comes in part from lower production costs, it's also the result of the emergence in popularity of new protein-rich diets, such as paleo and keto. With growing consumer demand, it's necessary to forge a conscious new way to move forward.
Traditionally, Japanese and Asian cultures prefer offcuts for both the flavor and health benefits (higher in Vitamin B1 and Omega 3’s and 6’s).
Today, the U.S. is the largest consumer of Japanese Wagyu, and we import only primal cuts (15%: ribeye, new york, and tenderloins). This leaves consumers to absorb the costs as farmers figure distribution for the other 85% (offcuts). A-Five Meat Company will introduce full cow utilize, importing full sites Japanese Wagyu distribute to restaurants. Our focus on Japanese offcuts will present a premium grade of meat to the market and will be the quickest way to expand the consumer palate.
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.
