The australian wagyu marbling scale.
Marbling a5 wagyu beef.
The marbling of the wagyu beef which spreads throughout the meat adds to the flavor of the beef and gives it a smooth melt in the mouth texture when cooked properly.
Fed approximately 5 times longer than the cattle in the united states.
A5 wagyu from kagoshima japan.
Australia is one of the biggest producers of wagyu beef in the world and uses its own grading scale the aus meat marbling system.
It is widely considered the finest beef you can get.
Highly prized for their rich flavor these cattle produce arguably the finest beef in the world.
The exceptional marbling of a5 japanese wagyu beef points to the facts.
A5 graded wagyu and kobe beef are regarded as some of the best beef in the world.
Cattle were traditionally used as draught animals in japan.
The answer lies primarily in the genetics.
Thus japanese a5 wagyu is quite literally off the charts compared to american beef.
The beef is so rich only small amounts are eaten not an entire 8 oz steak.
Raised in a stress free environment for 28 30 months.
Check out our japanese wagyu infographic which neatly summarizes the facts about japanese wagyu.
Beginning in 1975 japan began exporting wagyu genetics to the united states in order to produce high quality wagyu beef cattle herds with the ultimate purpose of re importing cattle and beef back to into japan.
Japanese wagyu beef is a great source of vitamins and nutrients with its.
Marbling is considered best when it s bright white and evenly distributed in fine thin veins rather than coarse chunks.
Only 0 5 of wagyu in japan reaches a bms of 12.
The history of wagyu beef.
Like i said earlier some breeds are more inclined to marbling than others.
Wagyu and kobe beef have their own unique grading system measuring the meat s fat or marbling.
To achieve an a5 rating the marbling color brightness of meat firmness texture of meat as well as the color luster and quality of the fat is all scrutinized to be of the highest quality.
A5 wagyu beef is the highest rating for what is already a highly sought after type of beef.
Feed and finishing may also impact marbling.
In japan a bms beef marble score of 12 has a minimum of over 56 imf.
For those that don t know the marbling is the creamy white fat web found in each cut that riddles through the beef.
More marbling means a tenderer creamier texture and is what wagyu and kobe beef connoisseurs highly prize so the higher the bms score the more expensive the beef is.
Wagyu in the usa.
But how does japanese wagyu get to be so marbled in the first place.
Well cared for and fed by farmers in japan.
