Wagyu Supreme

Buying meat in bulk needn’t feel like guessing. A focused packer narrows choices to what actually moves off shelves, whether it’s tomorrow’s specials or steady restaurant orders. The cut dictates cooking time, the grade steers flavor depth—here consistency brings the calm.

Directly inside the Hunt’s Point Food Distribution Center, site 355 Building E 15 Room 10474, is where Wagyu Supreme keeps its slicing tables. The address sits east of the Harlem River lift bridges, minutes from the Bruckner Expressway exit—easy enough to pull in for a quick load of ribeyes or brisket trims. By the time trucks idle at the loading docks, inventory has already been logged, boxed, and staged.

Weighing and portioning stay hands-off after the initial cut, leaving chefs free to refine rather than prep. Ribeye squaresticks, brisket flats trimmed to quarter-inch fat, chevon loin chops weighed down to the ounce—every item exits with a label confirming grade and yield.They break down primals into vacuum-sealed sleeves or cryo-vac bricks, so the drive home doesn’t double as a second shift.

Need the next pallet pulled? Try the map for straightforward directions or place an order then call (718) 328-1129—just mention the lot and aisle so the team can slide it to the bay before you finish the paperwork.