What Is Wagyu Anyway?
What is Wagyu Anyway?
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)
=
Wagyu
What is American Wagyu?
What is American Wagyu?
American Wagyu
is produced by crossbreeding cattle, usually a full-blood wagyu with angus; the result is a pleasant balance of TENDERNESS, TEXTURE, AND FLAVOR.
The Marbling in Wagyu
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
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
Healthy Fats of Wagyu
Wagyu 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, avocados and nuts, 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
Lower Cholesterol
Wagyu beef has the LOWEST CHOLESTEROL levels of meat, EVEN COMPARED TO FISH AND CHICKEN. Wagyu is perfect for a low-cholesterol diet. The healthy fats in wagyu can help LOWER BAD CHOLESTEROL WHILE INCREASING GOOD CHOLESTEROL.
Wagyu Marbling Standards
Wagyu Marbling Standards
AROUND THE WORLD, BEEF IS GRADED INTO DIFFERENT CLASSIFICATIONS DEEMING ITS QUALITY.
MARBLING, OR INTRAMUSCULAR FAT (IMF), IS A CRITICAL MEASUREMENT FACTOR IN THE US, JAPAN, AND AUSTRALIA TO DETERMINE THE QUALITY.
The USDA grades IMF%, fat
distribution, as well as color to create a
marbling score which grades beef in
3 levels: Select, Choice, and Prime. When
compared to the wagyu marbling scale,
the best prime steak would roughly equal a
BMS of 3-4.
The beef marbling standard (BMS) in
Japan is based on a minimum IMF% and
takes into consideration coarseness,
firmness, and color of the marbling. The BMS
scale goes from 3 to 12, 3 being the basic
minimum of marbling, and 12 being a
steak that is almost white with marblng.
The Australian wagyu grading scores
are identical to the Japanese BMS scale,
meaning an Australian wagyu BMS of 5
is the same as a Japanese wagyu
BMS of 5. However, the Australian scale
tops out at grade 9, and everything above
is graded 9+.
The USDA grades IMF%, fat
distribution, as well as color to create a
marbling score which grades beef in
3 levels: Select, Choice, and Prime. When
compared to the wagyu marbling scale,
the best prime steak would roughly equal a
BMS of 3-4
The beef marbling standard (BMS) in
Japan is based on a minimum IMF% and
takes into consideration coarseness,
firmness, and color of the marbling. The BMS
scale goes from 3 to 12, 3 being the basic
minimum of marbling, and 12 being a
steak that is almost white with marblng.
The Australian wagyu grading scores
are identical to the Japanese BMS scale,
meaning an Australian wagyu BMS of 5
is the same as a Japanese wagyu
BMS of 5. However, the Australian scale
tops out at grade 9, and everything above
is graded 9+
The USDA grades IMF%, fat distribution, as well as color to create a marbling score which grades beef in 3 levels: Select, Choice, and Prime. When compared to the wagyu marbling scale, the best prime steak would roughly equal a BMS of 3-4.
The beef marbling standard (BMS) in Japan is based on a minimum IMF% and takes into consideration coarseness, firmness, and color of the marbling. The BMS scale goes from 3-12, 3 being the basic minimum of marbling, and 12 being a steak that is almost white with marbling.
The Australian wagyu grading scores are identical to the Japanese BMS scale, meaning an Australian wagyu BMS of 5 is the same as a Japanese wagyu BMS of 5. However, the Australian scale tops out at grade 9, and everything above is graded 9+.
Marble Max
Ranging from BMS 8 to 12 (A5) on the Japanese grading scale, Marble Max meat features the most exquisite marbling available on the market. The fat found throughout Marble Max is heart healthy, has unsaturated fats and contains both omega 3 and 6.
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.
USDA Prime Plus
Prime Plus is graded at a USDA 5 and above. 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.
