Beef Marbling Wagyu

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.

Beef marbling wagyu.

Beef marbling is the marble pattern in the meat created by lines and flecks of fat. 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. Purebred wagyu beef is highly marbled and considered a delicacy. A5 wagyu needs a bms of 8 or higher to receive a grade of 5 in this category.

The fat in wagyu beef melts at a lower temperature than most beef which gives it a buttery ultra rich flavor. Kobe beef from hyogo japan japan s iconic luxurious beef is here the one and only kobe beef shop now limited time only. The marbling is distinct on wagyu beef. This is why raising wagyu takes craftsman like care when compared to other types of cattle.

Wagyu cattle are a breed of cattle that are genetically predisposed to have higher marbling levels than any other breed of cattle. Some examples are matsusaka beef kobe beef yonezawa beef mishima beef ōmi beef and sanda beef. Wagyu beef is legendary for its intense perfect marbling and carries a well deserved reputation for superior taste texture and tenderness. Wagyu is renowned for its marbling in the form of intramuscular fat imf which appears as fine flecks within the muscle.

Achieving marbling in wagyu beef is determined by the genetics of the animal and the nutrition in the feeding program. 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. The meat is given a beef marbling score bms from 1 to 12 based on the marbling. 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.

Specific feeding and raising practices are required to cultivate the marbling of wagyu. 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.