Meat Master by Hayk Barseghyan
Master Butcher and Chef
At the heart of Meat Master LA stands Hayk Barseghyan—master butcher, chef, and founder. Since 2017, Hayk has immersed himself in the world of butchery, building strong relationships with top suppliers and refining his knowledge of what truly defines premium meat. In January 2022, he opened his own butcher shop in Los Angeles, crafting both the concept and logo for what is now known as Meat Master LA.
From day one, Meat Master LA has focused on curating the finest selections from the world’s top meat industries. The shop specializes in luxurious, branded products such as Kurobuta, Iberico, and Mangalitsa pork; Japanese, Australian, and American Wagyu beef; Black Angus; Margra lamb from Australia; and Jidori chicken. Every cut is chosen with precision to meet the highest standards of quality and taste.
Hayk is not only a butcher but also a relentless researcher. In Spring 2023, he traveled to Germany to explore the art of sausage-making and the engineering behind dry-aging refrigerators. His visit resulted in a collaboration with one of Germany’s most respected dry-aging companies, helping him develop the blueprint for a custom-built dry-aging system, now used in his upcoming Encino location. Only after conducting this research did he begin offering specialty dry-aged meats in-store.
Driven to deepen his understanding of flavor and food preparation, Hayk enrolled in the Culinary Arts program at ICE in February 2024, earning his diploma in November. By May 2025, he officially graduated as a chef, bringing his expertise full circle—from the raw cut to the final plate.
In 2024, Hayk was invited on a prestigious tour of Japan with leaders of the Wagyu beef industry. From hands-on training at the Federal Meat Academy to visiting iconic Wagyu farms in Miyazaki and Kagoshima, the journey expanded his expertise in Japanese meat production. These experiences further elevated his understanding of Wagyu—from breeding and feeding to butchery, cooking, and cultural significance.
Today, Hayk continues to evolve his craft, combining global research with culinary mastery to bring exceptional meats—and unforgettable flavor—to every Meat Master customer.
Beyond his hands-on experiences, Hayk has further cultivated his passion for meat through formal education. He completed a comprehensive study at the prestigious INSTITUTE OF CULINARY EDUCATION, earning a certification that is a testament to his expertise and unwavering dedication to his craft.
