Most of our Wagyu beef is sourced from Australia, one of the world’s premier sources of Wagyu, and many of our products include a marble score, a major component of the AUS-MEAT beef quality grading system.
What is Wagyu Beef Marbling?
Marbling refers to the intramuscular fat dispersed throughout the meat. This marbling gives Wagyu its signature tenderness, juiciness, and rich flavor. The fine white streaks of fat within the muscle fibers not only enhance the taste but also significantly affect the meat’s texture. Unlike other types of beef, where fat is primarily around the edges, marbled Wagyu beef integrates the fat within the meat, resulting in a melt-in-your-mouth experience.
Marbling scores are expertly graded from 3 to 12 by independent, qualified assessors, who base the score on the ribeye muscle of each cow. In determining the score, they assess the quantity, distribution, and texture of the visible fat flecks.
One of the reasons this meat is so highly revered is for its buttery, exquisite taste, which it acquires during cooking as the fat melts and infuses the meat with flavor. Hence, the more marbling there is in the meat, the higher the marble score and the better the quality.
What is The Beef Marble Scale (BMS)?
The Beef Marble Scale (BMS) is a grading system used to evaluate the marbling of Wagyu beef. This scale ranges from BMS 1 to BMS 12, with higher numbers indicating more abundant and finer marbling. The BMS helps consumers and chefs determine the quality and marbling meat characteristics, ensuring they select the best product for their culinary needs. For example, a BMS of 9 to 12 is considered the highest grade Wagyu beef, often reserved for the most luxurious dining experiences.
This marble score – or MS, for short – denotes the degree of visible intramuscular fat found within the meat, which appears in fine, white streaks and specks on the red muscle.
How Marble Score Affects Wagyu Quality
The marble score profoundly impacts the quality of Wagyu beef. Higher marble scores mean more intramuscular fat, translating to a richer flavor and softer texture. A good marbling steak typically has a higher marble score, indicating superior quality. Lower scores, while still high-quality compared to regular beef, will have less fat and a slightly firmer texture. The different grades of Wagyu beef allow consumers to choose based on their preference for flavor intensity and texture.
Why is Wagyu So Marbled?
Wagyu cattle are genetically predisposed to have higher levels of intramuscular fat. This genetic trait, combined with meticulous breeding and feeding practices, results in the high degree of marbling seen in Wagyu beef. The cattle are often raised in stress-free environments and fed a special diet that promotes marbling. This process is particularly prevalent in Japanese Wagyu and has been adapted in other countries, such as Australia, to produce high-quality marbled meat.
Variations of Marbling
Marbling can vary significantly, influenced by factors such as the breed of cattle and their diet. Australian Wagyu follows a grading system similar to Japan’s but adapted to local conditions. This Australian Wagyu grading system assesses the marbling and overall quality, providing consumers with a clear understanding of what to expect from their purchase.
Marble Score 3 and 4
Even at the lower end of the marble spectrum, Wagyu beef is far more tender and delicious than regular grocery store beef, and rates higher even than USDA prime grade steak. MS3 and MS4 Wagyu beef is marbled with light streaks of white fat. With its soft texture and mouthwatering taste, this meat is great value considering the high quality of the eating experience, and is the perfect place to start if you’re new to the world of Wagyu.
Marble Score 5 and 6
Now our steaks get richer and more flavorful, with prominent fat webbing resulting in a creamier, more buttery bite than the lower marble scores. Nevertheless, you can indulge in large portions without the risk of a richness overload.
Marble Score 7 and 8
Now those gorgeous rivulets of fat are so thick and juicy, your steak reaches a higher culinary plain, one historically reserved for kings. Rich and succulent to the point of opulence, and so tender your knife slices through it like butter, this is the kind of beef that will change your definition of delicious. Since it’s so rich and buttery, savor it in slightly smaller portions than normal.
Marble Score 9+
Welcome. You just crossed beef heaven and now stand in whatever lies beyond it. These are the rarest and most difficult to find marble scores, found on less than 1% of Wagyu cows. With luscious, exquisitely marbled meat that will impress even the most discerning of connoisseurs, Wagyu MS9+ is serious stuff. So much so, in fact, that it should be savored in small portions, around half the size of a regular serving of steak. Purchase it for the most special of occasions, or as a gift when you want to wow someone and show them the true meaning of luxury.