ThinkCulinary

High quality “craft beef” has a story.

At Think Culinary we have three guiding principles; high quality, sustainable farming practices, and ethical treatment of animals.

10/14/2026

At ThinkCulinary, we don’t want our understanding of a product to come only from a pamphlet, a social post, or a story repeated from a distance. We want our team to see where that story begins.

That means going to the farms, meeting the people who raise and care for the animals, and seeing the work that happens long before a product reaches a chef’s hands. On a recent trip to Australia, Benjamin Udave visited several of the producers behind the brands we import and distribute. He came home with more than notes and photographs. He came home having seen the people, places, and decisions behind the products. With a deeper connection to the story he shares with our customers.

Follow our Substack for more journeys and articles. Link in Bio!!

09/24/2026

A great animal is only the beginning.

Between the pasture and the plate, there are people making decisions about how that animal is raised, processed, packed, sold, delivered, and cooked. Each decision can protect what makes the product special or weaken it.

That’s the idea behind our article, “The Supply Chain Is the Product.” We follow the work from producer to processor, distributor to chef, and ask what it takes to make a craft protein program deliver on its promise.

Because eventually, somebody has to cook it. And the plate tells the truth.

Read the full article on the ThinkCulinary Substack. Link in bio

09/14/2026

A butcher at the cutting board. Friends leaning in. A room full of people ready to eat.

This was Beefsteak LA.

ThinkCulinary was proud to showcase Altair Grass Fed Wagyu Tenderloin and Wanderer Beef Porterhouse at an evening featuring legendary Tuscan butcher Dario Cecchini - Macellaio , Chef Neal Fraser , and guest host Chef Chef Mary Sue Milliken

Dario comes from eight generations of butchery in Panzano in Chianti. At the heart of his work is respect for the whole animal and the conviction that every cut deserves understanding. For those of us who work with beef, that thinking reaches well beyond the cutting board. It informs what we source, how we cook, and what we teach the next person in the kitchen.

Seeing our brands represented in this company is something we value. Our work connects producers with distributors and chefs, but evenings like this give those relationships a face, a conversation, and a place at the table.

And for all the skill in the room, there was plenty of room for pleasure. A little theater at the carving board. A photograph with friends. Someone making sure nothing good stayed on the bone. A lot of that whimsy comes from our good friend Chef Burt Bakman

Thank you to Dario, Neal, Mary Sue, and the entire Beefsteak team for bringing people together so generously, with this year’s event benefiting Regarding Her and its work supporting women owned food and beverage businesses.

Curious about Altair or Wanderer for your menu? Connect with ThinkCulinary or your distributor about available cuts.

08/23/2026

“What began as an 800-kilogram order in 2016 has evolved into ThinkCulinary representing seven brands that we produce…

It has been a learning journey for both of us. We’ve learned an immense amount about the restaurant industry here and how to introduce specialty products into the market…

ThinkCulinary taught us how to position our products within the restaurant industry. In turn, we helped explain what differentiates them from conventional beef and other proteins in the market…

To stand in a room of 130 people—most of whom have had some contact with our products—we really have to pinch ourselves and appreciate how far the partnership has come…

We’re incredibly grateful for Svante and his team, for what they’ve done, and for the position we’ve reached together.” - Michael White, Director, GreenhamUSA

The central story is bigger than product distribution: Greenham and ThinkCulinary grew together. From one modest order to a seven-brand relationship—while learning how producer stories, people, and provenance can give Australian beef meaning in the American restaurant market.

08/21/2026

The best partnerships don’t end when the case is sold. They create belief, reward the people doing the work, and build moments worth carrying back into the market.

Together with Halperns' Steak & Seafood we created a sales incentive that brought the brand’s top-performing sellers to Chicago for a weekend of recognition, conversation, and exceptional food.

The weekend culminated at Asador Bastian named the No. 1 steak restaurant in North America for 2025 where Cape Grim Beef and The Matriarch bone-in striploins from The Vintage Beef Company were featured in the evening’s degustation of Basque txuletons.

Seeing these names printed on the menu at one of the country’s most respected steakhouses was more than a proud moment. It showed what can happen when a producer, distributor, sales team, and restaurant all believe in the same ingredient.

This is the work ThinkCulinary is proud to curate: experiences that strengthen partnerships, deepen product knowledge, and celebrate the people helping exceptional ingredients earn a lasting place in great kitchens.

Congratulations to the Halperns’ Cape Grim Sales Superstars, and thank you to the Asador Bastian team for giving us a table none of us will forget.

Cape Grim Beef The Vintage Beef Company

08/15/2026

Partnership means showing up.

When we say ThinkCulinary works with our distributors, we mean more than getting great product from one place to another. We mean getting on the plane, walking into the kitchen, standing beside the chefs, cooking the product, telling its story, and helping everyone along the chain understand what makes it worth putting on the plate.

Benjamin Udave recently joined our partners Halperns' Steak & Seafood at Marcus at Baha Mar , working alongside the culinary team and taking part in Carnivore Club—training, tasting, promoting, and putting some incredible ingredients to work.

And that journey is bigger than any one dinner.

It begins with farmers and ranchers raising exceptional animals. Producers protecting quality and provenance. ThinkCulinary helping connect those products to market. Distributors like Halpern’s getting them into the hands of chefs. And chefs turning all of that work into an experience for the guest.

Australian beef and lamb. Spanish Iberico. Tasmanian sea salt. A distributor partner. A kitchen in the Bahamas.

Thousands of miles. One connected table.

That’s the part of this business we love most.

Source it. Move it. Teach it. Cook it. Tell its story.

From the producer to the distributor, from the chef to the plate, we want to be there for the whole journey.

08/06/2026

Before salt reaches the pass, it begins with water, weather and time.

On the coast of Tasmania, Tasman Sea Salt is shaped by the place it comes from with clear ocean water, naturally occurring solar and thermal energy, and the hands of founders Alice Laing and Chris Manson.

The result is a bright white sea-salt flake with delicate texture and genuine depth of flavour.

For chefs, salt is never simply an afterthought. It is used to build flavour, sharpen an ingredient and leave the final impression.

Chefs and restaurant operators: Ask your current vendor or distributor about Tasman Sea Salt.

Distribution partners and specialty retailers: Connect with ThinkCulinary for wholesale availability, product information and sales support.

Pure origin. Delicate flakes. Flavour with a sense of place.

08/04/2026

Proud team news: Benjamin Udave is heading to LA Chef Conference 2026.

Ben will join Chef Chef Claudette Zepeda and Andy Groneman of Meat & Livestock Australia for the Aussie Meat Academy: A Chef’s Guide to Flavor, Cuts & Menu Potential, presented by Aussie Beef & Lamb

Built for working chefs, the session will explore Australian grassfed beef, lamb and Wagyu through a side-by-side tasting—connecting true flavor and quality with practical techniques and real menu potential.

This is what ThinkCulinary is built around: bringing exceptional products, meaningful education and experienced chefs together in the same room.

This year’s charity partner is the Independent Hospitality Coalition, Independent Hospitality Coalition—an organization of Los Angeles hospitality operators, advocates and workers bringing advocacy, community and essential resources to the city’s independent hospitality industry. Their work gives the people and businesses behind LA’s restaurants a stronger voice in the policies and decisions shaping their future.

Join us Monday, October 5 at City Market Social House for a full day celebrating and strengthening the people who make this industry possible.

Space is limited, and advance registration is required. Visit Brad Metzger Recruitment , www.lachefconference.com or ihcla.org for more information.

ThinkCulinary

07/18/2026

Before salt reaches the pass, it begins with place.

On Tasmania’s east coast, where the Southern Ocean shapes the landscape, Chris Manson and Alice Laing harvest pure sea salt flakes with a clear sense of origin.

The water, the coast and the care behind the process all remain part of the finished ingredient.

For chefs, provenance is not decoration. It is flavour, trust and a story worth carrying into the kitchen.

ThinkCulinary is proud to introduce Tasman Sea Salt pure Australian sea salt made with integrity from ocean to flake.

Chefs and distribution partners, connect with ThinkCulinary to learn more.

07/07/2026

Wagyu may get the attention.

But the program behind it is what gives the beef meaning.

In Hartsville, Tennessee, Bella Cattle is building an American Wagyu story from the ground up—starting with healthy soil, Full Blood Japanese genetics, carefully filtered water, and a proprietary feed ration developed with a third-generation local feed maker.

The cattle are finished for more than 400 days on a blend of corn, barley, wheat, and sorghum designed to create exceptional marbling without losing the deep, recognizable flavor of beef.

For founder Anthony Natale, quality is not one decision. It is the result of hundreds of choices made long before the product reaches a chef.

That same philosophy is what brought Bella Cattle and ThinkCulinary together: a shared commitment to the customer, long-term partnership, and the belief that quality should never be sacrificed—even when business becomes difficult.

This is more than highly marbled beef.

It is Japanese genetics, Australian influence, Tennessee agriculture, local knowledge, and a family working to create a distinctly American expression of Full Blood Wagyu.

Read the full Bella Cattle story on the ThinkCulinary Substack.

Link in bio.

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