ThinkCulinary

🇦🇺 🐂 Black Opal F-1 Wagyu is the kind of product that gives chefs a reason to rethink their beef program.
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Produced by Harmony Agriculture & Food Company, Black Opal is an F1 Wagyu-Angus cross designed to deliver the balance chefs are trying to find for their menus: rich marbling, silky texture, buttery flavor, and a deep, recognizable beef character. The cattle are raised in southern Australia and finished on grain for a minimum of 380 days, part of a carefully managed process built around quality, consistency, and eating experience.

For distributors, that consistency matters. Black Opal offers marble score ranges from 4–5 up to 9+, giving customers flexibility across concepts — from steakhouse center-of-plate cuts to tasting menus, premium burger blends, specials, chef features, and high-impact upgrades.

For chefs, it gives them a product with a story they can sell and a flavor profile guests remember. For operators, it creates a way to elevate the menu without having to reinvent it.

This is not just another Wagyu option. Black Opal F-1 Wagyu gives your customers access to one of Australia’s most respected Wagyu programs, backed by consistency, strong genetics, and a dining experience that feels premium from the first cut to the final plate.

A smart addition for distributors looking to bring their customers more value, more story, and more opportunity.

From Los Angeles, outward.

ThinkCulinary was built to connect world-class craft proteins with the chefs, restaurants, specialty retailers, and distributors who know how to bring them to life.

Our distribution network is growing across the U.S., but this is about more than moving product from one place to another. It is about building a smarter, more connected foodservice ecosystem. One where distributors have the tools, training, content, culinary insight, and brand support they need to grow with confidence.

From our base in Los Angeles, we are expanding relationships in markets like Las Vegas, Houston, Orlando, Atlanta, New York, Chicago, Napa, and beyond. These cities are not the full map. They are a snapshot of the momentum.

What makes ThinkCulinary different is the support behind the sale.

We partner with respected distributors across the country to deliver premium, chef trusted ingredients to professional kitchens and specialty retailers. Each partnership is built around shared standards: culinary excellence, quality, education, and long-term growth.

Our distributor programs are designed to help sales teams do more than carry a product. We help them understand it, explain it, cook with it, and create demand around it.

That means chef-driven brand training, test kitchen collaboration, product education, high-resolution imagery, social media assets, product sheets, menu ideas, email templates, incentive programs, chef events, and ambassador-style activations that bring the brands to life in the field.

We believe great products need great storytelling.

When culinary insight meets strong distribution, brands grow. Chefs get better access to exceptional proteins. Distributors gain stronger sales tools. Markets become more connected. And the conversation around quality gets bigger.

Current reach. Expanding network. New markets. Stronger partnerships. More kitchens.

ThinkCulinary is growing with distributors, cities, chefs, and brands that believe premium product deserves premium support.

Interested in bringing ThinkCulinary products to your market? Let’s build the next connection.

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Erika Fernandes

Director of Marketing

Every great ingredient has a story. Erika Fernandes helps make sure that story reaches the right people.

As Director of Marketing for ThinkCulinary, Erika leads the voice, campaigns, and creative strategy that connect chefs, distributors, ranchers, and culinary professionals across the country.

Her work brings the ThinkCulinary mission to life — not just through content, but through connection.

Because in this industry, the story behind the product matters.