Every great pursuit begins with purpose. For Hayk Barseghyan, founder of Meat Master LA, that purpose was clear from the start: to raise the standard for meat in Los Angeles by combining global technique, deep knowledge, and a chef’s eye for detail.
What began as a local butcher shop has grown into a full-scale meat destination—driven by research, craft, and relentless passion.
The Beginning: Launching Meat Master LA
In January 2022, Hayk opened Meat Master LA in Los Angeles. Built entirely from the ground up—logo, layout, sourcing, and concept—the shop introduced Angelenos to a rare level of quality. Offerings included Japanese, Australian, and American Wagyu, Kurobuta, Mangalitsa, Iberico, Margra lamb, and Jidori chicken.
Hayk recalls: “Opening the shop was a dream. But I knew that if I wanted to lead in this space, I had to go beyond cutting—I had to study everything behind it.”
Germany: Where Tradition Meets Innovation (Fall 2023)
In 2023, Hayk’s journey took him to Germany, where he immersed himself in traditional sausage-making techniques and the science of dry-aging. Germany’s meat culture is rich with heritage, and its engineering is globally respected.
He worked closely with the creators of The Aging Room company, visiting leading factories and real butcheries to study airflow, humidity, and aging room design. He didn’t just buy equipment—he learned the science behind it.
“Technique, temperature, time—every detail impacts the final flavor,” Hayk recalls.
This hands-on education led to the design of Meat Master’s custom-built dry-aging refrigerator system, now featured in the upcoming Encino location.
Japan: Going Deeper into Wagyu (Fall 2024)
Later that year, Hayk was invited to Japan to study the heart of Wagyu production through a multi-day professional tour. What he experienced changed how he approached the product forever.
Day 1: Federal Meat Academy Training
The journey began at the Federal Meat Academy, where Hayk participated in three focused lessons:
- Wagyu Lecture — exploring history, marbling, and breed origins
- Cutting Techniques — hands-on practice with expert butchers
- Cooking Methods — learning traditional dishes like Yaki Shabu and Wagyu Sashimi
Hayk recalls: “There’s a deep respect for the animal in every step—from raising to cutting to plating. It made me rethink how I treat each cut.”
At the end of the seminar, Hayk received a certificate of completion, a formal recognition of his training in Wagyu processing and preparation.
Day 2: Miyazaki – Raising Wagyu with Purpose
At Mirai Global Farm in Miyazaki Prefecture, Hayk witnessed how Japan’s most celebrated Wagyu is raised—with calmness, care, and precise feeding techniques using clean grains and natural grasses.
Hayk recalls: “It was quiet, peaceful, and full of pride. You could tell the environment shaped the quality of the beef before the knife ever touches it.”
Day 3: Kagoshima & Sankyo Meat INC.
The journey continued in Kagoshima Prefecture, where Hayk visited Mirai Farm Shibushi, a key site in the world of Japanese Wagyu beef production. Kagoshima is especially known for its Japanese Black cattle, the most prized of Japan’s four Wagyu breeds (the others being Japanese Brown, Japanese Polled, and Japanese Shorthorn). Japanese Black alone makes up over 90% of all Wagyu beef sold globally—renowned for its intense marbling, soft texture, and melt-in-your-mouth quality.
Hayk recalls: “Kagoshima Wagyu is everything you hear about—rich, balanced, and beautifully raised. It was powerful to see the breed that defines Wagyu culture up close.”
After the farm visit, Hayk toured Sankyo Meat INC., a global benchmark for excellence in meat processing. A subsidiary of Itoham Foods Inc., Sankyo specializes in both Wagyu beef and premium pork, with a system built on quality, consistency, and sustainability.
What stood out at Sankyo Meat INC.:
- Sustainable Farming – Cattle and pigs are raised in natural southern Japan environments that promote animal health and product integrity.
- World-Class Hygiene & Precision – Every step, from slaughter to packaging, follows international safety and quality protocols.
- Skilled Craftsmanship – Butchers at Sankyo are trained to highlight the natural marbling and texture of Wagyu while minimizing waste.
- Breed-Specific Handling – The facility processes various Wagyu breeds separately, preserving breed identity and ensuring authenticity.
- Culinary Innovation – Sankyo continuously develops new cuts and approaches to serve chefs, retailers, and food professionals around the globe.
Hayk recalls: “Sankyo was the kind of place where every cut tells a story—where they treat Wagyu with the same care the farmers do. Seeing how each breed is handled with intention was inspiring.”
Culinary Arts at ICE (2024–2025): Completing the Circle
To bring it all together, Hayk enrolled in the Career Culinary Arts program at the Institute of Culinary Education (ICE) in February 2024. After months of hands-on training in sauces, plating, seasoning, and technique, he graduated in May 2025 as a certified chef.
Hayk recalls: “Becoming a chef taught me how meat lives on the plate. Now I don’t just think about the cut—I think about the full flavor experience.”
The Present & Future of Meat Master LA
Today, every piece of meat at Meat Master LA reflects Hayk’s global journey—from dry-aged beef systems born in Germany to Wagyu knowledge earned in Japan to flavor design learned in a chef’s kitchen.
This is not just a butcher shop. It’s a masterclass in meat—shared daily with a growing community of customers who seek excellence in every bite.
“We’re not done. This is only the beginning. I’ll keep learning, and Meat Master will keep evolving—cut by cut, flavor by flavor.”
