From Wagyu Wannabe to Wagyu Kingpin: How I Quit My Job Selling Luxury Steaks
Inflation was squeezing me like a python. My bank account was shrinking faster than a woolen sweater in the dryer. I needed a side hustle, and fast.
- Hivan Mena
- 2 min read
Trading seemed like the hot ticket. I’d seen all these reels on Instagram – people turning chump change into stacks of bills. Inspired, I sold my car, downgrading from a luxury ride to something a little more sensible. With $10,000 in cash, I dove headfirst into the world of day trading
It was a sugar rush at first. My account climbed to $11,500! But then, reality set in. A month later, I was staring at a measly $7,000. The dream turned into a nightmare. I was chasing profits, not understanding the risks. Thankfully, I had a decent job after college to fall back on.
That’s when the wagyu obsession hit. A YouTube video showcasing this melt-in-your-mouth Japanese beef got me hooked. I splurged on a $110, 16-ounce Australian wagyu steak. Then I discovered A5 wagyu – the king of steaks – priced at a staggering $150-$180 per pound! But a quick Google search revealed a shocking truth: in Japan, these very same cuts were 60% cheaper. The markup was insane!
A lightbulb went off in my head. This wasn’t just about outrageous prices, it was an opportunity. I started buying wagyu in bulk directly from suppliers. Here’s the beauty of it – I could undercut the crazy markups and still make a good profit. I offered Australian wagyu at $40 a steak and Japanese A5 for $75, with a flat $60 shipping fee. Customers were saving a cool 35%!
Word spread like wildfire. Soon, I was selling around 30 packs of wagyu a week, raking in a solid $1,800. Then came the real game-changer – restaurant contracts. We went from homegrown hustle to wholesale suppliers, pumping out 60 packs a week for individuals and a whopping 150 pounds to restaurants.
The business boomed. I quit my day job and even brought on two extra employees. From near-financial meltdown to wagyu kingpin, it was a wild ride.
But hey, who knew a love for ridiculously good steak could turn into a thriving business?