Why Is Wagyu Beef So Marbled

If wagyu kobe and other pricy cuts or types of meat are out of your budget you can still enjoy an amazing steak dinner.

Why is wagyu beef so marbled.

Not only does wagyu beef have higher levels of intra muscular fat or marbling but the meat texture is finer resulting in a more flavoursome eating experience. So why would you have an ordinary burger when you could have a wagyu beef burger instead. In japan to qualify for the wagyu mark the cattle have to be reared and fed according to strict guidelines. Through careful genetic selection and feeding wagyu producers can create an experience for connoisseurs unmatched by any other beef.

The beef is so rich only small amounts are eaten not an entire 8 oz steak. Only 0 5 of wagyu in japan reaches a bms of 12. The japanese meat grading association jmga goes into way more depth with wagyu grading the beef s yield and ranking quality based on fat marbling color brightness firmness texture and. Marbling is considered best when it s bright white and evenly distributed in fine thin veins rather than coarse chunks.

In japan a bms beef marble score of 12 has a minimum of over 56 imf. The taste and sheer exclusivity are what makes wagyu beef so expensive. The higher the marbling score the more flavoursome tender and juicy the meat is 100 full blood wagyu cattle has the highest marble levels of any beef in the world. The other thing that keeps wagyu so expensive is japan s strict grading system for beef.

Yes you read that right. The united states department of agriculture usda classifies beef as prime choice select or a lower grade. With its exceptional marbling superior tenderness and exquisite flavor it s no wonder wagyu is the pinnacle of the beef world.