What is American Wagyu beef?
Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the “foie gras of beef,” Wagyu has an exquisitely tender texture and incomparable, luxurious taste. We’re use to hearing about USDA Prime, Choice, and Select—the top three of seven USDA quality grades and the most-known by consumers. USDA grading is based on the density of marbling between the 12th and 13th beef rib. Wagyu beef’s quality is determined differently: by a 12-point marbling-score scale. Using the scale of Wagyu marbling scores, USDA prime would have an equivalent ranking of 6 to 7. Typically, the mass-marketed variety of Wagyu will have a marbling score at the low end of the 12-point scale. The most prized beef in Kobe, Japan, would rank the equivalent of a 12. The marbling is so dense that the lean muscle to marbling ratio can reach 9:1, or 90% fat to 10% meat. This Kobe is unbelievably r
