Armigourmet

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Armigourmet

Wagyu meat experts

Armigourmet nace de una pasión: ofrecer la mejor carne del mundo a quienes valoran la excelencia en la mesa. Somos una tienda online especializada en carne Wagyu y Kobe auténtica, cuidadosamente seleccionada para los paladares más exigentes.

No vendemos carne, vendemos una experiencia. Seleccionamos cortes premium con trazabilidad garantizada, trabajamos directamente con proveedores certificados y cuidamos cada detalle: desde la procedencia hasta el empaquetado, el transporte y el servicio posventa.

Ofrecemos Kobe certificado de la prefectura de Hyōgo y Wagyu japonés A4 y A5, además de Wagyu nacional de altísima calidad. Cada pieza es evaluada individualmente para garantizar su marmoleo, textura y sabor.

Trabajamos tanto con particulares gourmet como con chefs, restaurantes y profesionales de la hostelería. Nuestros clientes buscan algo más que una buena carne: buscan autenticidad, respeto por el producto y una atención cercana y personalizada.

"Pedí el solomillo de Wagyu A5 japonés para una cena especial y fue simplemente espectacular. Se deshacía en la boca, con un sabor y jugosidad que nunca había probado antes. Además, llegó perfectamente embalado y en menos de 24 horas. Repetiré sin duda."
Marina G. (Madrid)
"Compré el pack de degustación Wagyu vs Kobe para una cata con amigos y fue todo un éxito. Nos sorprendió muchísimo la diferencia de sabor entre ambos cortes. El trato al cliente fue excelente y el producto llegó en perfecto estado, bien frío y envasado al vacío."
Luis R. (Valencia)
"Regalé una caja gourmet con Kobe certificado a mi padre por su cumpleaños y quedó encantado. Nunca había probado una carne así. La presentación es impecable y se nota que cuidan cada detalle. Muy recomendable para quienes buscan un regalo original y exclusivo."
Claudia M. (Barcelona)
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our story

40 Years in Business
Choper Butcher was inspired by the owner’s father who was known as ‘Ah Soon’ during the good old days back at Old Bugis Street Singapore. Ah Soon was well respected in the butchery trade during those days with his quality meats and offerings, coupled with his extremely friendly demeanour, a trait that was well-liked by his regulars. The offerings and reasonable price point that Ah Soon was known for, provided many memorable meals and frequent feasts sessions in the community.
“The Butcher Shop is the perfect place to experience cooking bliss. You will learn that we are far more than just a simple butcher shop.”
Our meat is 100% Aussie-grown and sourced from local farmers. It’s delivered to each of our locations daily, and prepared in-store – visit yourself and see the butchers working behind the scenes cutting and preparing the meat! These are the times where community spirits and loyalty were bonded by local businesses and their genuinity in serving their locals.

1983

John Smith joined the firm

John trained as a butcher at his family’s hotel and restaurant in the Charollais region of France, which is known for producing some of that country’s finest beef. The joy that John took in his work, selling New York’s top restaurants the finest cuts of meat, was evident in the strong relationships the company developed under his sales leadership.

2005

Guy Hawkins became a partner

By joining forces with New York’s Butcher, George was able to add another layer of super star chefs, counting among them Tom Colicchio, Jean-Georges Vongerichten, Alfred Portale and Terrance Brennan. Today DeBragga is selling top quality meats to New York’s hottest spots like David Chang’s Ssam Momofuko Bar and Tao among others. Great restaurants, great meats.

2012

Choper moved to new office

Today, the owner‘s son seeks to continue this legacy in the modern era. Soon’s Butcher was started to provide the convenience of online butchery and online grocery shopping for quality meats, fresh seafood, fresh fruits & vegetables, ready-to-cook & ready-to-eat options to those who appreciate efficient, satisfying & quality meat marinated with fresh ingredients at the convenience of a click.

2019

We opened more store

John trained as a butcher at his family’s hotel and restaurant in the Charollais region of France, which is known for producing some of that country’s finest beef. The joy that John took in his work, selling New York’s top restaurants the finest cuts of meat, was evident in the strong relationships the company developed under his sales leadership.
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