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Potential clients, as well as existing buyers, frequently ask us questions about our fullblood Wagyu herd and premium beef products. There are quite a few myths out there, as well as mislabeling, when it comes to Wagyu beef. With that said, Double 8 is here to set the record straight!
Is all Wagyu beef also Kobe beef? I see “Kobe” beef on a lot of restaurant menus.
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
What does Wagyu actually mean?
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
What makes Wagyu different from regular beef?
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
Are there different breeds/types of Wagyu?
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
Do you massage your Wagyu or give them beer? I’ve heard that’s pretty common when raising Wagyu.
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
What is marbling?
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
Is Wagyu beef healthier than other beef?
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
Your cattle are Japanese? Did you ship your cattle to the United States from Japan?
Marbling is the visible form of intramuscular fat which appears as striking white/cream flecks within the red muscle. Extensive marbling gives Wagyu beef a spectacular tenderness, juiciness and richness. In Australia, a marbling score is assessed visually by a qualified grader using a 0-9 scoring range. In addition to the quantity of fat flecks, the distribution and texture are considered when scoring marbling. The Japanese scoring system is called Beef Marble Score (BMS). The BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling and 12 being a steak that is almost white/cream with marbling. BMS 1 and BMS 2 aren’t considered, as minimal to no marbling exists under those scores.
