Discover us
Based in Monaco and founded by Erminio Giraudi himself, Giraudi Meats has been in the meat business for over 50 years. Taking on 5 roles – agent, importer, exporter, producer, brand builder – Giraudi Meats is a major actor in the industry.
Discover us
Based in Monaco and founded by Erminio Giraudi himself, Giraudi Meats has been in the meat business for over 50 years. Taking on 5 roles – agent, importer, exporter, producer, brand builder – Giraudi Meats is a major actor in the industry.
Our strengths & key figures
Unique development
Specific breeding programs
Sales & Marketing
Point of sale materials, events & marketing
Controlled Logistics
Regular, flexible & innovative
High Quality Portfolio
Over 500 customers and +30 reliable partners
Our strengths & key figures
Knowledge & expertise
Selling the highest quality of meats for over 50 years
Unique development
Specific breeding programs
Sales & Marketing
Point of sale materials, events & marketing
Controlled Logistics
Regular, flexible & innovative
High Quality Portfolio
Over 500 customers and +30 reliable partners
From Father to Son
From Father to Son
Giraudi Meats was founded in 1968 by Erminio Giraudi, in Monaco, focusing mainly on the import of Dutch and French veal to Italy. Over the years, the company has grown into one of the European leaders in the sector.
In 2001, while Giraudi Meats was one of the most important traders in Europe, Riccardo Giraudi, Erminio’s son, joined the family business. He expanded and diversified the company’s activities, making it one of the largest importers of exclusive, high-quality meats in Europe.
Riccardo Giraudi,
the beefboy
Riccardo Giraudi,
the beefboy
One of Riccardo Giraudi’s first actions after joining the company in the early 2000s was to develop exclusive beef import/export, beginning with American Black Angus, followed by Australian Black Angus, before becoming the first and sole importer of Certified Japanese Kobe beef – pure meat gems.
Riccardo is also a dynamic creator, and it only took him a few minutes to work out that exclusive meat import and creativity went together. This led him to imagine new products including Wagyu prosciutto, Jamon de Kobe etc.
Since 2005, Riccardo, also a visionary restaurateur, has been at the helm of fantastic addresses all over the globe, including Beefbar. His goal is to put forward a product, a substance, a quality while adding experience and uniqueness.
In both activities, Riccardo Giraudi has redesigned consumption, and always listens to his clients and guests. This has allowed him to go that bit further, adding plant-based products to his portfolio and putting them on his menus.
Our Meats
Our goal was and still is, simple and straightforward : to give people the opportunity to discover new flavors and enjoy a unique taste experience.
Giraudi Meats puts all its savoir-faire and over 50 years of experience into selecting the best producers from around the world, carving out a niche and finding exceptional breeds.
It all started with milk-fed veal followed by corn-fed American Black Angus from the United States, Australian Black Angus, Australian and American Wagyu, certified Kobe beef from Japan, and many more.
Our Meats
Our goal was and still is, simple and straightforward : to give people the opportunity to discover new flavors and enjoy a unique taste experience.
Giraudi Meats puts all its savoir-faire and over 50 years of experience into selecting the best producers from around the world, carving out a niche and finding exceptional breeds.
It all started with milk-fed veal followed by corn-fed American Black Angus from the United States, Australian Black Angus, Australian and American Wagyu, certified Kobe beef from Japan, and many more.
Hospitality concepts
Developing hospitality concepts around the world allows us to have 2 different perspectives – the client’s and the supplier’s -. It also gives us an in-depth understanding of the problematic issues of the HORECA industry today.
Hospitality concepts
Developing hospitality concepts around the world allows us to have 2 different perspectives – the client’s and the supplier’s -. It also gives us an in-depth understanding of the problematic issues of the HORECA industry today.