Our Story
Founded in June 2020 by husband-and-wife Eric and Meghan San Pedro, Palm Beach Meats has quickly established itself as a trailblazer in North America's meat industry, specializing in some of the world’s finest and most exclusive Wagyu beef. The family-owned company, now located in Palm Beach and Orlando, is Florida’s only all-Wagyu retail shop and restaurant, offering a unique blend of fast-casual dining and retail sales of Wagyu cuts from Japan, Australia and the U.S.
What truly sets Palm Beach Meats apart is not just the exceptional quality of its beef but the family’s deep-rooted passion for Wagyu, which permeates every aspect of their business. Eric San Pedro, who is of Filipino heritage, takes pride in his connection to food culture, often incorporating his background into the company’s ethos. "Wagyu is more than just a meal—it’s a full sensory experience that tells a story of tradition and craftsmanship," says Eric. He and Meghan are hands-on owners, and their young son Benny is often seen at both locations, adding to the personal, inviting atmosphere. For the San Pedros, customers aren’t just visitors—they’re treated like family.
The brand’s innovative approach is evident in its unique fast-casual dining concept, which brings premium Wagyu to a broader audience. Their most popular offerings include the PBM Wagyu Burger, a perfectly seasoned Wagyu patty topped with lettuce, tomato, onion and cheddar cheese, served alongside house-made chips. Their Wagyu Philly Cheese Steak, layered with black truffle aioli, caramelized onions, Swiss cheese and piquillo peppers, is another crowd favorite. Even their Classic Wagyu Dog, served with yellow mustard and chopped onions, elevates a simple dish into a wagyu lover’s dream.
"People drive from all over to get a taste of this burger,” says Eric. “It’s an approachable way to enjoy Wagyu, and you’ll see a schoolteacher sitting next to a billionaire, both enjoying the same meal. That’s what we love—creating a space where everyone can experience this incredible beef, no matter who they are."
At the heart of their philosophy is the idea that wagyu isn't just beef—it's an art form. They take pride in offering some of the rarest wagyu experiences in North America, including the exceptional Takimori Wagyu, a sake-fed cow that had previously only been imported as loins. Palm Beach Meats became the first in North America to bring in the whole Takimori cow, delivering it to a renowned restaurant in Florida's Panhandle. This milestone has garnered national attention and set them apart from the competition.
Palm Beach Meats is also certified by the prestigious Kobe Beef Marketing and Distribution Promotion Association, making it the only business in the U.S. authorized to sell Certified Kobe Beef under all three designations: retailer, wholesale supplier and restaurant. This certification underscores their commitment to authenticity and excellence, ensuring customers receive the highest-quality beef.
Wagyu is celebrated for its unmatched marbling, tenderness, and rich flavor, and at Palm Beach Meats, the process of sourcing, preparing, and serving this delicacy is an art form. The team meticulously selects each cut, ensuring every bite delivers the melt-in-your-mouth texture and umami flavor Wagyu lovers seek. Their commitment to excellence has attracted discerning chefs and food enthusiasts alike, making Palm Beach Meats a trusted source for high-quality beef. Guests can enjoy high-end brands of Japanese beef like Matsusaka, Ōmi, Takamori, Nagasaki, Shinshu, Shimane and Bushu in addition to brands like Miyazaki, Kagoshima and Hokkaido.
The San Pedros have also forged personal relationships with their Wagyu suppliers, further elevating their offerings. One brand, Bushu Wagtyu, holds a special meaning for Eric. After visiting the Hasegawa family farm in Saitama Prefecture, Eric was profoundly moved by their dedication to the craft. "The experience was almost religious," he recalls. "We already loved their beef, but seeing how they care for their cows firsthand made it even more special."
Meghan San Pedro, who manages many of the business’s day-to-day operations, adds, “Our goal is to make Wagyu approachable for everyone.”
Palm Beach Meats doesn’t stop at Wagyu alone. Their stores also carry a curated selection of artisanal local products, such as La Gringuita cookies by West Palm Beach’s Caroline McGinley and 5150 Chocolate Co. bars from Delray Beach chocolatier Tyler Levitetz. Additionally, customers will find a range of high-end cheeses, imported spices, Iberico ham, craft beers, and wines to complement their Wagyu purchases. The company also collaborates with renowned chefs like Daniel Ramos and food artisans through special events, pop-ups, and monthly steakhouse nights that celebrate some of the finest beef on the planet.
With its second location in Orlando, Palm Beach Meats continues to expand its influence in the culinary world, bringing high-end Wagyu products to a broader audience. Despite this growth, the San Pedro family remains hands-on and passionate, ensuring that every cut of meat meets their rigorous standards.
Palm Beach Meats is not just a retail store or restaurant—it’s a movement to bring Wagyu beef to new heights. Whether through their exclusive whole cow experiences or their inventive fast-casual dining options, they are breaking down boundaries with food and sharing their love of Wagyu with the world. For the San Pedro family, Wagyu is not just a product—it’s a celebration of craftsmanship, tradition and gastronomy.