Beef Marbling Wagyu

Achieving marbling in wagyu beef is determined by the genetics of the animal and the nutrition in the feeding program.

Beef marbling wagyu.

Purebred wagyu beef is highly marbled and considered a delicacy. All that fat also makes the beef juicier than a regular steak and since it contains more fatty acids it also has a more appealing aroma. For starters it literally melts in your mouth. For breeding producers use the genetic evaluation tools provided by the australian wagyu association to determine the animals that have a high potential for marbling to breed standards.

Beef marbling is the marble pattern in the meat created by lines and flecks of fat. The presence of marbling has a very positive effect on the eating quality of beef in terms of tenderness juiciness and flavour giving wagyu an exceptional eating experience. Wagyu cattle are a breed of cattle that are genetically predisposed to have higher marbling levels than any other breed of cattle. A5 wagyu needs a bms of 8 or higher to receive a grade of 5 in this category.

Specific feeding and raising practices are required to cultivate the marbling of wagyu. Wagyu beef is legendary for its intense perfect marbling and carries a well deserved reputation for superior taste texture and tenderness. This is why raising wagyu takes craftsman like care when compared to other types of cattle. The meat is given a beef marbling score bms from 1 to 12 based on the marbling.

Because of it s intense marbling wagyu beef is graded on the japanese bms beef marbling standards because the usda grading scale does not have a designation for beef that is so highly marbled. Some examples are matsusaka beef kobe beef yonezawa beef mishima beef ōmi beef and sanda beef. Kobe beef from hyogo japan japan s iconic luxurious beef is here the one and only kobe beef shop now limited time only. In several areas of japan wagyu beef is shipped carrying area names.

Just as regular beef follows a standard usda grading system choice prime select etc wagyu and kobe beef have their own grading standard which measures the meat s intramuscular fat also known as marbling. The marbling is distinct on wagyu beef.