Greenham and The Marx Companies both have roots in the 1800s. The Marx family journey began in 1895, when they left Baden-Baden, Germany, bringing their old-world butchery and cattle know-how to New York. Over time, they transformed from local cattle dealers to meat importers and distributors. Today Frank Marx and his sons Justin, Keith, and Garrett lead a team of true meat professionals overseeing Marx Imports, Marx Foodservice, and a consumer website, Marx Foods.
Full-Service Solutions for the Industry
Marx Foodservice and Marx Imports supply chefs, restaurants, retailers, and distributors across the U.S. with a range of the highest-quality protein options, many that are difficult to source. From a full range of chef-ready beef primals and portioned cuts to rare finds like suckling pig and lamb, the company offers meat programs with precise fabrication, consistent supply, and rapid fulfillment. Though their core success is supplying distributors, manufacturers and foodservice operators, Marx Foods also makes those same restaurant-quality products available to home cooks.
Like Greenham, Marx is family-owned and independent. They can offer the kind of personal attention, responsiveness, and flexibility that large corporate suppliers can’t match. Their customers benefit from direct relationships with decision-makers who understand the challenges of the industry and who share their passion for good food.
Building a Global Network of Excellence
The Marx family sees themselves as meat scouts. They travel the world, frequently walking through pastures or donning white coats to tour processing facilities, forging partnerships with farmers and producers who share their dedication to eating quality, consistency, animal welfare, and sustainability.
“We work hand in hand with packers and customers, taking an active role in optimizing butchery to improve consistency and yields, and therefore profitability for our shared restaurant customers,” says Justin Marx. “Our family has always believed that eating quality is the ultimate measure of success. We know that choices and investments made at the farm and abattoir level have a huge impact on eating quality. A well-cared-for animal will be less stressed and therefore more tender, for example. Investments in genetics and smart decisions regarding sustainability also significantly affect eating quality. We seek out those regions where farmers take pride in what they do and strive to produce the best quality meat possible. Greenham fits that mold.”
Over the years, Marx has cultivated relationships with some of the world’s most respected meat brands. Adding the Greenham brands gives depth to their portfolio. “Grass-fed beef has long been the foundation of our business,” Marx says, “but we didn’t have a certified grass-fed program like Bass Strait. We have wagyu, but not with the pedigree of Pure Black. And we have nothing that compares with the pasture-aged products from The Vintage Beef Company.”
Marx also appreciates Greenham’s investment in techniques like tenderstretching and its participation in Australia’s MSA grading system, which is far superior to USDA grading in predicting eating quality. “We believe the ability to process meat with skill and precision, ensuring maximum yield and profitability, is a key pillar of success,” he says.
Shared Values
Values handed down through generations shape both Greenham and The Marx Companies. Each recognizes the importance of animal welfare, high-quality feed, superior genetics, farmer support, and environmental sustainability. Each understands that expert butchery optimizes yields and helps restaurants keep costs under control. Each knows that chefs and foodservice professionals demand reliability, as well as desire unique products that inspire and elevate their cooking.
“We seek out the highest quality meats, wherever that may take us around the world,” says Marx. “We feel fortunate to partner with Greenham, who shares our commitment to quality, consistency, and the needs of chefs. When values align, relationships flourish with integrity and transparency.”
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