Wagyu Beef
Wagyu Beef refers to a specific breed of cattle that is genetically predisposed to
producing beef much denser in marbling than beef sold as prime
in the US. "Wagyu Steaks" are often called the "foie gras of beef," for they
have an exquisitely tender texture and an unrivaled, luxurious taste.
How is the Quality of Wagyu beef measured?
In the US we are use to having the quality of beef measured as somewhere between USDA
Prime and Select, with USDA
Choice in the middle. These are the top three of
the seven quality grades used by the USDA which
is based on the density of marbling between the 12th and 13th beef rib.
The quality of Wagyu beef is rated on a
12-point marbling-score scale. Using the stricter 'Wagyu
Grading Scale' USDA Prime beef only rates a 5 or 6, where the
most prized wagyu beef in Kobe, Japan comes in at the top with a 12.
The marbling of Kobe Beef is so dense that the ratio of lean muscle
to marbling can reach 9:1. (90% fat to 10% meat)
