Wagyu Beef InfoWhat makes it so special?
JAPANESE & AUSTRALIAN WAYGU BEEF GRADING EDUCATION
Waygu is graded on meat’s intramuscular fat, referred to marbling. The BMS ,or Beef Marbling Score, is what determines how tender, juicy and rich a cut of beef is. Thus, the highest BMS, 12 on the Japanese scale, and 9+ on the Australian scale, yields the most tender and creamy texture, as well as the highest price.
The top tier on the Japanese scale, a marbling score of 8 to 12, is denoted as AS. The Australian grading scores are equivalent to the Japanese scale, however the Australian scale tops out at grade 9 with everything above it (scores 10 and 12) denoted as 9+. The highest grading score in the USA is 5+, which is USDA Prime.
BMS: Beef Marbling Score Guide
What Does it Mean?
WAGYU are a Japanese beef cattle breed. ‘Wa’ meaning Japanese, ‘gu’ meaning cow. They are a small-horned breed, being either black or red in color.
The unrivaled taste and tenderness of the highly marbled Wagyu beef places it in a league if its own. Often especially noted on the finest restaurant menus around the world and amongst at-home culinary enthusiasts
Additionally, Wagyu has been found to be a healthier beef option. Nutrition experts discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef.
So buy with confidence, as Wagyu is one of the finest beef offerings for substantially good reasons. A true highlight to a well-planned meal.
Pictured at right is a Wagyu steer.
A5 Wagyu – What does it mean?
A5 is the highest possible quality rating awarded by the Japanese government. The number score awarded to the animal depends on a variety of factors including: color, fat distribution and marbling level. All Grand Western A5 Japanese Wagyu includes a copy of the certification.
Pictured A5 is priced $100 to $150 per lb.
What is Kobe?
Kobe beef refers to meat from Tajima-gyu cows certified by the Kobe Beef Distribution & Promotion Council. Only pure blood Tajima-gyu cows are capable of producing the supreme deliciousness of Kobe Beef.
Tajima-gyu cows, the “motoushi” or purebred seedstock cattle, have maintained a pure bloodline since the Edo period (1615 to 1867) to the present day. Protecting this lineage has also meant protecting its delicious taste, and this contributes to the high cost of producing this delicacy. Considered by many the superior steak, Kobe is simply the most sought-after beef on the planet.
What’s your cut?
Waygu Ribeye – BMS 8/9
Waygu Picanha – BMS 6/7
Waygu Strip – BMS 8/9
Waygu Filet Mignon – BMS 6/7