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OUR STORY


Wodagyu tajima wagyu cows

ABOUT US

Our Ranch

Originating from over the pacific in Japan, Wodagyu's humble beginnings start with one man and a vision: Bringing Kobe over to America. Established in 1999, in Houston, TX this family owned ranch started with 2 Tajima Wagyu bulls and have grown their herd to reach 99% full-blood wagyu cattle.

At Wodagyu we believe in treating everyone like family, and that goes for the cattle too. The well-being of our cows is at the center of our operation. We make sure that they live happy, stress free lives, able to roam freely on hundreds of acres of land. We believe that how we treat our cows reflects in the quality of the meat. The buttery flavor and juicy tenderness of our highly marbled wagyu beef makes for an unrivaled eating experience. 


No Antibiotics or Hormones. EVER.

All of our cattle are raised in a natural environment.

Dry Aged for 21 Days

Dry aging concentrates the succulent beefy flavor and tenderizes the meat.

Grass and Grain Fed

Our cows are pasture raised and supplemented with specially formulated grain feed for 180-200 days.

Our Wagyu

 "Wagyu" translated literally means "Japanese Cow."

Out of the three bloodlines of Japanese Black - Tajima, Kedaka, and Shimane - Tajima are the most prized and renowned.
Tajima Wagyu are the ONLY breed certified as "Japanese Kobe" and must be produced from within the Hyogo Prefecture. Tajima black have unequated and extremely high degrees of marbling, flavor, and "melt in your mouth" texture.
All Wodagyu cattle are registered as Tajima Black and are certified with the American Wagyu Association.

MARBLING AND
BMS GRADING SYSTEM



Wodagyu has dedicated years of research to develop our Wagyu’s distinct flavor and texture. The combination of careful breeding, specialized diet, and animal happiness, allow us to create some of the highest quality and most marbled Wagyu beef in America.

Wodagyu Marbled Wagyu beef

BMS SCALE
(Beef Marbling Standard)

BMS SCALE

**Marbling is the dispersion of soft white intramuscular cells within red meat

HIGHER MARBLING = MORE TASTE

WODAGYU VS. USDA PRIME STEAK

Wodagyu Wagyu Ribeye

WODAGYU RIBEYE

BMS: 7-9

USDA Prime Ribeye

USDA PRIME  RIBEYE

BMS: 4-5







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Our Family

Mike Oda

OWNER

Inheriting the business from his father, Mike Oda grew up with beef coursing through his veins - on a ranch in Houston Texas. He has made it his mission to study and immerse himself into the cattle business travelling back to his roots and learning from his Japanese family. With his strong entrepreneurial spirit, it has become his passion to share his love for Wagyu in America and hopefully all over the world. 

Mike Oda
Mike Oda

Mike Oda

OWNER

Inheriting the business from his father, Mike Oda grew up with beef coursing through his veins - on a ranch in Houston Texas. He has made it his mission to study and immerse himself into the cattle business travelling back to his roots and learning from his Japanese family. With his strong entrepreneurial spirit, it has become his passion to share his love for Wagyu in America and hopefully all over the world. 

Ashley Lyday

Ashley Lyday

SUPPLY CHAIN MANAGER AND CUSTOMER SERVICE

Born and raised Texan, Ashley Lyday grew up with a passion to learn about people and food.  She traveled across the world and participated in "The Camino de Santiago" in Spain - getting to know so many people from all walks of life and trying different types of unique cuisines. Having managed the operations and supply of several small businesses, Ashley joined the family ready to make some changes and spread her love of good food.      

Favorite Cut: "Ribeye or Filet Mignon - as rare as possible"

Ellie Veerman

Ellie Veerman

MARKETING MANAGER AND CONTENT CREATOR

The newest addition to the Wodagyu family, Ellie graduated from Texas A&M with an Environmental Science degree, understanding importance of environmental sustainability.  Although her she earned a technical degree, she found her true passion digital art and people. Growing up in Asia, Ellie has a different perspective on food and cultures - still claiming that Wodagyu's beef is one of the best shes ever tasted!

Favorite Cut: "Bavette"

Tiffany Rapier

MARKETING AND FINANCIAL ANALYST

Tiffany grew up in Austin, TX - home of the famous Texas Brisket and other smoked meats. Growing up, shes always had a love for animals and is now the foster mom to several kittens. Along with her kind heart, Tiffany has technical background in accounting and finance previously working with a wide variety of small businesses that range from drafting supplies to an RV park. 

Favorite Cut: "Which part of the cow is a vegetable?... i'm a vegetarian"

Homen Yu

WEBSITE AND SOFTWARE DEVELOPER

This man knows the ins and outs to any computer. If you have a problem, Homen knows how to fix it. Before joining the Wodagyu team, Homen used to be a systems administrator for a Tech company that hosted and developed websites. Computer whiz and beef connoisseur, Homen is also a ramen guru able to make 3 minute ramen in 2 minutes. He also has a killer braised short rib recipe.

Favorite Cut: " can I pick 3? Short Rib, Denver, and the Ribeye"

Our Family

Mike Oda

OWNER

Inheriting the business from his father, Mike Oda grew up with beef coursing through his veins - on a ranch in Houston Texas. He has made it his mission to study and immerse himself into the cattle business travelling back to his roots and learning from his Japanese family. With his strong entrepreneurial spirit, it has become his passion to share his love for Wagyu in America and hopefully all over the world. 

Favorite Cut: "Ribeye"

Mike Oda
Ashley Lyday
Ellie Veerman

Ashley Lyday

SUPPLY CHAIN MANAGER AND CUSTOMER SERVICE

Born and raised Texan, Ashley Lyday grew up with a passion to learn about people and food.  She traveled across the world and participated in "The Camino de Santiago" in Spain - getting to know so many people from all walks of life and trying different types of unique cuisines. Having managed the operations and supply of several small businesses, Ashley joined the family ready to make some changes and spread her love of good food.      

Favorite Cut: "Ribeye or Filet Mignon - as rare as possible"

Ellie Veerman

MARKETING MANAGER AND CONTENT CREATOR

The newest addition to the Wodagyu family, Ellie graduated from Texas A&M with an Environmental Science degree, understanding importance of environmental sustainability.  Although her she earned a technical degree, she found her true passion digital art and people. Growing up in Asia, Ellie has a different perspective on food and cultures - still claiming that Wodagyu's beef is one of the best shes ever tasted!

Favorite Cut: "Filet"

Tiffany Rapier

MARKETING AND FINANCIAL ANALYST

Tiffany grew up in Austin, TX - home of the famous Texas Brisket and other smoked meats. Growing up, shes always had a love for animals and is now the foster mom to several kittens. Along with her kind heart, Tiffany has technical background in accounting and finance previously working with a wide variety of small businesses that range from drafting supplies to an RV park. 

Favorite Cut: "Which part of the cow is a vegetable?... i'm a vegetarian"

Homen Yu

WEBSITE AND SOFTWARE DEVELOPER

This man knows the ins and outs to any computer. If you have a problem, Homen knows how to fix it. Before joining the Wodagyu team, Homen used to be a systems administrator for a Tech company that hosted and developed websites. Computer whiz and beef connoisseur, Homen is also a ramen guru able to make 3 minute ramen in 2 minutes. He also has a killer braised short rib recipe.

Favorite Cut: " can I pick 3? Short Rib, Denver, and the Ribeye"