#013 - Eric San Pedro

Palm Beach Meats, founded in June 2020 by Eric and Meghan San Pedro, has rapidly become a standout in North America’s meat industry. Based in Palm Beach and Orlando, it's Florida’s only all-Wagyu retail shop and restaurant, blending fast-casual dining with premium Wagyu cuts from Japan, Australia, and the U.S.

What distinguishes the company is not just the high-quality beef but the San Pedros’ personal passion and hands-on approach. Eric, drawing from his Filipino heritage, infuses cultural pride into the business, while their young son Benny adds to the family-oriented atmosphere. Their mission is to make Wagyu an inclusive, approachable luxury.

Signature offerings like the PBM Wagyu Burger, Wagyu Philly Cheesesteak, and Classic Wagyu Dog have made waves, attracting everyone from locals to affluent foodies. “You’ll see a schoolteacher next to a billionaire,” Eric notes, emphasizing the brand’s wide appeal.

Their commitment to excellence has led them to import some of the world’s rarest Wagyu, including being the first in North America to bring in an entire Takimori cow. They are also the only U.S. business certified by the Kobe Beef Association as a retailer, wholesaler, and restaurant.

Palm Beach Meats offers top-tier Japanese brands like Matsusaka, Ōmi, Takamori, and Bushu, thanks to strong relationships with producers—relationships that mean as much to the San Pedros as the beef itself. For Eric, visiting Japan’s Hasegawa farm was a transformative experience.

Beyond Wagyu, the store features artisanal products such as local cookies, craft chocolates, cheeses, spices, Iberico ham, and curated beverages. The company also hosts special events with top chefs, celebrating gastronomy and community.

As they expand their reach, Palm Beach Meats remains rooted in its core values: quality, craftsmanship, and accessibility. For the San Pedro family, Wagyu isn’t just food—it’s a way to connect people through culture, tradition, and flavor.