Beef Marbling Wagyu

For starters it literally melts in your mouth.

Beef marbling wagyu.

Wagyu is renowned for its marbling in the form of intramuscular fat imf which appears as fine flecks within the muscle. Beef marbling is the marble pattern in the meat created by lines and flecks of fat. Wagyu cattle are a breed of cattle that are genetically predisposed to have higher marbling levels than any other breed of cattle. 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.

Specific feeding and raising practices are required to cultivate the marbling of wagyu. High grade sliced matsusaka wagyu beef wagyu 和牛 wa gyū japanese cattle pronounced ɰa ɡʲɯː is any of the four japanese breeds of beef cattle. Wagyu beef is legendary for its intense perfect marbling and carries a well deserved reputation for superior taste texture and tenderness. In several areas of japan wagyu beef is shipped carrying area names.

The fat in wagyu beef melts at a lower temperature than most beef which gives it a buttery ultra rich flavor. 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. Kobe beef from hyogo japan japan s iconic luxurious beef is here the one and only kobe beef shop now limited time only. Achieving marbling in wagyu beef is determined by the genetics of the animal and the nutrition in the feeding program.

The meat is given a beef marbling score bms from 1 to 12 based on the marbling. A5 wagyu needs a bms of 8 or higher to receive a grade of 5 in this category. Some examples are matsusaka beef kobe beef yonezawa beef mishima beef ōmi beef and sanda beef. 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.

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. 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.