Grades of Beef (And why Wagyu is different)

You may be familiar with various grades of beef (Select, Choice or Prime). The grade is primarily dependent on the degree of “marbling” present. In the culinary arts, the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat, marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Less than 5 percent of all beef earns “Prime” status and is usually reserved for fine steakhouses Most beef sold in supermarkets is labeled “Choice”.

One of the reasons why Wagyu beef is so prized is the abundant marbling produced. Pure Blood or Full Blood Wagyu displays amazing marbling. Recall that most beef sold as “American Wagyu” is only 50% Wagyu genetics (see previous post) and have reduced marbling. Here we compare a typical Choice grade with Full Blood Wagyu:

This degree of marbling produces the “melt in your mouth” texture. Wagyu beef is so tender that some steaks can be cut with a spoon.

Georgia Mountain Wagyu only produces Pure Blood (93+% Wagyu genetics) and Full Blood (100% Wagyu genetics).

Our next post will discuss why Wagyu is a healthier grade of beef.