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WHAT IS WAGYU ANYWAY?

Wagyu

WAGYU IS A BREED OF JAPANESE CATTLE THAT IS RENOWNED FOR ITS RICH FLAVOR AND MARBLING. IN JAPANESE, THE WORD WAGYU LITERALLY MEANS "JAPANESE COW".

 

WA (JAPANESE)

+

GYU (CATTLE)

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WAGYU

WHAT IS AMERICAN WAGYU?

American Wagyu

AMERICAN WAGYU IS PRODUCED BY CROSSBREADING CATTLE, USUALLY A FULL-BLOOD WAGYU WITH ANGUS; THE RESULT IS A PLEASANT BALANCE OF TENDERNESS, TEXTURE, AND FLAVOR.

THE MARBLING IN WAGYU

WAGYU HAS:
• 50% HIGHER MONOUNSATURATED FATS THAN COMMERCIAL BEEF
• VERY LOW MELTING POINT
• 3X MORE OMEGA-3S THAN COMMERCIAL BEEF
WAGYU CATTLE ARE GENETICALLY PREDISPOSED TO HAVE INTENSE LEVELS OF MARBLING.

Marbling

Marbling is technically known as intramuscular fat, or IMF for short. When looking at a raw steak, marbling is the white fat streaks of flecks mingling in the red meat of that steak. These flecks of fat are what give beef its soft texture and carries the flavor throughout each bite.

HEALTHY FATS OF WAGYU

WAGYU BEEF IS A SUPERIOR BEEF, WITH THE GREATEST AMOUNT OF BEEF MARBLING AND THE MAX AMOUNT OF OLEIC ACIDS. THESE FATTY ACIDS HAVE BEEN FOUND TO IMPROVE A PERSON'S HEALTH BY BOOSTING THEIR BODY'S IMMUNITY.

Healthy Fats

DUE TO ITS HIGH LEVEL OF FAT MARBLING, WAGYU BEEF HAS 3 TO 4 TIMES MORE MONOUNSATURATED FAT THAN MOST OTHER CUTS OF BEEF. MONOUNSATURATED FAT, COMMONLY FOUND IN OLIVE OIL, AVACADOS AND NUTS, IS CONSIDERED THE HEALTHY TYPE OF FAT THAT CONTAINS ESSENTIAL FATTY ACIDS AND NUTRIENTS.

Omegas

WAGYU IS RICH IN OMEGA 3 AND OMEGA 6 FATTY ACIDS. THESE ARE ESSENTIAL FATTY ACIDS THAT THE BODY CANNOT PRODUCE. THESE MAY HELP PROTECT YOUR BODY AGAINST THINGS LIKE HEART DISEASE, HIGH BLOOD PRESSURE, ARTHRITIS, DEPRESSION, AND ALZHEIMER'S.

Lower Cholesterol

WAGYU BEEF HAS THE LOWEST CHOLESTEROL LEVELS OF ALL MEATS, EVEN COMPARED TO FISH AND CHICKEN, WAGYU HAS COMPARATIVELY LOW CHOLESTEROL LEVELS. THE HEALTHY FATS FOUND IN WAGYU CAN HELP LOWER THE BAD CHOLESTEROL WHILE INCREASING THE GOOD CHOLESTEROL.


WAGYU MARBLING STANDARDS

Around the world, beef if graded intodifferent classifications deeming it’squality. marbling, or intrmuscularfat (imf), is a critical measurement factor in the US, Japan, and Australia to determine the quality.

USA

THE USDA GRADES IMF%, FAT DISTRIBUTION, AND COLOR TO CREATE A MARBLING SCORE WHICH GRADES BEEF IN 3 LEVELS: SELECT, CHOICE, AND PRIME. COMPARED TO THE WAGYU MARBLING SCALE, THE BEST PRIME STEAK WOULD ROUGHLY EQUAL A BMS 3-4.

Australia

THE AUSTRALIAN WAGYU GRADING SCORES ARE IDENTICAL TO THE JAPANESE BMS SCALE, MEANING AS AUSTRALIAN WAGYU BMS OF 5 IS THE SAME AS A JAPANESE WAGYU BMS 5. HOWEVER, THE AUSTRALIAN SCALE TOPS OUT A GRADE 9, AND EVERYTHING ABOVE IT ARE GRADED 9+.

Japan

THE BEEF MARBLING STANDARD (BMS) IN JAPAN IS BASED ON A MINIMUM IMF% AND TAKES INTO CONSIDERATION COARSNESS, FIRMNESS, AND COLOR OF THE MARBLING. THE BMS SCALE GOES FROM 3 TO 12, 3 BEING THE BASIC MINIMUM OF MARBLING A STEAK SHOULD HAVE, AND 12 BEING A STEAK THAT IS ALMOST WHITE WITH MARBLING.

USDA PRIME PLUS

Prime Plus is graded at a USDA 5 and beyond. The USDA grading scale applies to Marble Ridge American Wagyu as a cross-breed between Japanese Wagyu and American Angus. This beef is incredibly marbled beyond what is available at local grocery stores and supermarkets.

MARBLE LUXE

Equivalent to BMS 5 to 7 (A4) on the Japanese grading scale, Marble Luxe meat features the intricate marbling found only in above prime beef.

MARBLE MAX

Ranging from BMS 8 to 12 (A5) on the Japanese grading scale, Marble Max meat features the ost exquisite marbling available on the market. The fat laced throughout Marble Max meat is heart healthy, unsaturated fats and contains both Omega 3 & 6.
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