There’s no better quality beef across the world than that of Japanese-originated Wagyu. This meat is so legendary that it seems fabled, but we can assure you that the superiority of Wagyu is as real as it gets. If you’re an up-and-coming beef connoisseur, it’s essential to be aware of the ins and outs of the premier meat within the industry.
Are you curious about exactly how the quality of Wagyu is moderated and maintained? Let’s dig our forks into this exquisite classification system. Be prepared because there is much to take note of. Without further ado, here is a Wagyu beef grading and marble scores guide.
Behind the Numbers: American Beef
Within the United States, the USDA grading system ranks meat quality at a select level of standards. Customers can find this graded information on meat package labels as they peruse the grocery store. The beef grade is collectively based on two distinctions: meat maturity and level of fat marbling. Starting from US standard and commercial beef and moving up to select beef, choice beef, and finally prime beef, consumers can purchase the classified grade they desire within the retail market.
However, with Wagyu beef, there is a distinction. Due to the extremely high marbling levels with this premier beef, the meat can exceed the top USDA grade of prime beef to sit at the highest end of the spectrum. Meat grades beyond prime grade are when Japan’s beef-rating system comes into play.
Japanese Wagyu: Traditional Beef Rating System
Wagyu grading is supplementarily related to the consistency and palatability of the meat. Grades of Wagyu are taken sincerely within an alphanumerical rating system, which means each grade is comprised of a letter and a number. This aspect of the Wagyu beef grading and marble scores guide is one factor to be mindful of.
Yield grade refers to the ratio of meat to the weight of the carcass. This grade is lettered either A, B, or C, with A as the highest yield at 72 percent or above. Meat quality grade is divided into five grades ranging numerically from 1-5, with 5 as the highest quality. Quality grade is determined by the level of fat marbling as well as the texture and firmness, fat brightness, and meat color, with each area having its own set scale of criteria. Thus, the best beef on the world market is A5. Only full-blood Wagyu can achieve an A5 rating.
Meat Marbling: Know Your Mable
Wagyu is famously known for its marbling that creates an unrivaled eating experience. Stark emphasis is placed directly on the genetics of Wagyu cattle. Besides the cattle’s genetic disposition to contain incredible intramuscular marbling, other factors such as tender care, a healthy diet, and lower stress levels contribute to the production of higher-grade meat.
Here at Lone Mountain Wagyu, we are top suppliers of full-blood Wagyu beef that can be shipped right to your front door. Due to the immaculate pedigree of our cattle and our pasture-raised practices, our meat is rich in taste, reliable in texture, and robust in flavor. Check out the various meat cuts we have available, such as mail order Wagyu steak, ground beef, roast, and other specialty cuts. Each is sure to make your mouth water with delight.