OMD WAGYU BEEF INC, Fort Lee

To our valued clientel, Here is a little bit of info for your review regarding OMD Wagyu Beef and the extensive programs we offer.  Our strategic approach and infrastructure utilizes the many different Wagyu Beef ranches across the USA, each with its own personality as far as flavor, texture, marbling and how each steak cuts. OMD Wagyu Beef has been committed to raising and delivering superior American cattle to many varied markets. The way we see it, this special herd is part of our family and so are our many customers. Its our responsibility to make sure each and every ranch that we have partnered with and our cattle are receiving the best treatment - Pasture raised, grass fed, special vegetarian diets, grain finished and most importantly never ever treated with hormones or antibiotics. That is the edge we have!  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. in the U.S. 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.  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 ‪Monday-Friday‬. Thank you, Your friend, Chef Gregory