WHY STEAK LOVERS FLIP OUT OVER WAGYU BEEF!

Most meat aficionados will be familiar with this Japanese beef, but what makes wagyu so special? For some, Wagyu conjures up a vision of a fatty yet flavorsome cut of beef, while others will have visions of pampered cows being fed beer, listening to classical music, manicures, and perhaps a day at the spa.

But let’s cut to the chase – what really sets wagyu apart from the herd?

Wagyu is a highly prized meat because it is incredibly tender and has a buttery soft flavor It’s all about the intense, fat marbling in the meat, which is what gives it that Chic, Luxor and rich flavor. And a good quality, high grade piece of Wagyu will simply melt in your mouth.

Our true forte is the offering of A5 Wagyu Beef imported directly from Japan by OMD Inc.

We were the very first supplier ever to import an A5+ Bone-in Ribeye Roast into the USA.

Our brand continues to grow at exceptional levels. Therefore, being able to find boutique farms across the 47 prefectures in Japan.

Why is "Kobe Beef" so famous?

The term "Kobe Beef" is one of the most famous — almost mythical -- terms in the world of food. It's also one of the most misunderstood and misused words in the U.S. It is Basically a Huge Sham!

Kobe beef is the world’s most famous red meat, but also misunderstood, extremely rare, and cloaked in mystery. Kobe is an actual place, and its beef is one regional style of Japanese Wagyu (the cattle breed), as Napa Valley cabernet sauvignon is to all American Cabernet. Japanese Wagyu, including Kobe, is more widely available in this country than ever before, which is good news for food lovers. The bad news? It is still scarce, and only a sliver of the many  Online stores claiming to serve it and offer the real thing. Instead, many serve what’s known in the trade as “wangus,” a hybrid of domestically raised Wagyu breeds and common Angus and call it Kobe. Some don’t even bother using any Wagyu breed at all.

We've been to a Japan many times to consult producers in Hyogo prefecture who raise Kobe Beef cattle, and have met with chefs in Kobe and Osaka who serve it. We've also spoken directly to the Kobe Beef Marketing Association in Kobe to understand what qualifies something as "Kobe Beef."

Kobe is the most acclaimed of several prominent regional Wagyu, though as with the Napa cabernet comparison, the best from other regions are just as delicious (top regional Wagyu include Matsuzaka, Omi, Sendai, Mishima, Hokkaido, and Miyazaki). Stories of cattle reared on classical music, beer, and massages, while allowed, are largely myths. But, the Hyogo government keeps the 12 most ideal bulls in a special facility, using their semen to inseminate all cows. Every ounce of Kobe beef eaten worldwide was fathered by one of these dozen perfect marbling specimens. However, not much is eaten worldwide. After slaughter and grading, only half the Tajima cattle qualify as Kobe, 3-4,000 head per year, less than one midsize U.S. cattle ranch. 

HOKKAIDO BEEF

Beef from the famed Hokkaido Prefecture is one of the the rarest meat in the world and OMD Inc is one of the few suppliers allocated to offer our customers this treasured gem from Chateau Uenae.

HOKKAIDO BEEF

The Japanese Black Wagyu cattle are raised at Chateau Uenae Lake Farm, a private reserve in Hokkaido, which is the northernmost part of Japan where it gets very cold. The cold climate is what creates the unique meat quality and allows the beef to become as delicate as a snowflake, thus the name Hokkaido . The cold also lowers the melting point of the beef fat, which leads to an intense sweet flavor in the meat. Only one to two heads of cattle are harvested each month to ensure the highest quality of beef. “Currently, the Hokkaido Beef is one of the rarest and finest beef programs being imported to the U.S., and we are proud to include this premium product on our resume.

OLIVE FED WAGYU

Umami unlike any other with unmatched quality, taste and health benefits ― Olive Wagyu has earned an almost-mythical status. The Kuroge Washu breed, exclusively used for Olive Wagyu, produces an intense, fine-grained marbling and the spent olive diet results in beef with exceptionally high levels of oleic acid (a heart-healthy fat), plus a finish so rich and luscious, it literally melts in your mouth.

Once again OMD is the leading importer for this chic and exquisite beef from “Shodo” Island “ in the Kagawa Prefecture. To guarantee a chance to purchase the world's rarest steak, you'll want to DM myself and make a purchase of any other type of meat prior to November 16th, 2020. On that day, at 9 am PDT, first come, first serve anyone who's already bought steak through OMD prior will get access to the famous Sanuki Farms Olive Fed Beef. However, we saved a limited amount for many of our new customers as well. It's so so good and makes the greatest gift for the Holidays

BRINGING OLIVE WAGYU TO THE USA

Our co-founder, worked directly with Masaki Ishii, the farmer who pioneered Olive Wagyu, and the governor of Kagawa Prefecture to bring the legendary beef to America for the first time. Through our unique relationships and close ties in Japan, we are proud to work directly with Olive Wagyu’s top farmers and handpick the cattle from an extremely limited production.

Kagoshima Prefecture 

There are four different breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled; Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. Japanese Black cattle from Kagoshima Prefecture are the most numerous in Japan, and are marketed under the brand name "Kagoshima” 

The principal characteristics of the meat are its tenderness and full-bodied flavor, together with well-balanced fat marbling throughout the muscle fibres.

Our Kagoshima beef is produced by "Nozaki Farm", an agricultural cooperative specialising in fattening Japanese Black cattle which have been raised "with respect and affection" in Kagoshima. Nozaki Farm strives to achieve stable mass production of top-grade Japanese Black beef, with a quality grade of 4 or higher. Only cattle of Grade 4 (A4, B4) or higher are stamped with the "Kagoshima Beef" brand name; approximately 70% of the beef shipped by Nozaki Farm to OMD is graded A5.

Logistics 

Through our unique relationships and close ties in Japan, we are proud to work directly with Japan’s top farmers and handpick the cattle from extremely limited productions. OMD makes logistics as simple as it gets. Every Monday evening we will inform you of the many different varieties that will be available for that week. We offer overnight shipping delivered to your kitchen Tuesday-Friday.

Your friend,

Chef Gregory - Executive Corporate Chef

[email protected]  | www.omdkobebeef.com

Office 1-833-US WAGYU  |  Cell 201-450-1446 

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