Marbling
Discover the art of marbling in Wagyu beef. Learn what marbling is, how it’s graded, and why it makes Wagyu the pinnacle of flavour, juiciness, and tenderness.
What is Marbling?
Marbling refers to the streaks of intramuscular fat that appear within the beef muscle. This fat is finely dispersed, resembling a marble pattern. In Wagyu beef, marbling is a defining characteristic that sets it apart from other types of beef.
How Do You Rate Marbling?
Marbling is rated using a grading system, typically ranging from 1 to 12, although Japan utilises a more complex system known as the Beef Marbling Standard (BMS). The higher the score, the more marbling the beef contains. In A5 Wagyu, the marbling score is usually 8 or higher.
What Does It Mean?
High levels of marbling contribute to the beef’s flavour, juiciness, and tenderness. The fat in Wagyu is uniquely low in melting point, which means it melts into the meat when cooked, creating a mouth-watering experience.
