Steak Marbling Grades

The japanese beef grading system gives wagyu beef a grade from 1 to 5 with 1 being the lowest and 5 the highest.

Steak marbling grades. Two considerations go into grades. Wagyu grading is similar in that the jmga gives a score for wagyu beef based on its fat color meat color rib eye shape size of ribeye area and imf which refers to its marbling. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Marble score or grades are a component of the aus meat beef quality grading system and is assessed within the ribeye muscle.

Beef is graded by examining the whole or split carcass so you will find some variance in grades of an individual cut. The age of the animal and the marbling of the meat determine the grade that is given. Marbling score is assessed visually by an aus meat qualified grader during the process of carcass grading using the scoring range 0 to 9 as shown below. The marbling score is a component of the aus meat beef quality grading system and refers to visible fat found between muscle fibre bundles and is assessed within the rib eye muscle.

Australia is one of the biggest producers of wagyu beef in the world and uses its own grading scale the aus meat marbling system. The beef grading system developed by the united states department of agriculture is a voluntary grading system based on the meat s maturity and level of fat marbling these two factors are indicators of the beef s tenderness. Degree of marbling is the primary determination of quality grade. In addition to the quantity of marbling the distribution and texture of visible fat flecks within the ribeye are also considered during assessment of marbling score.

Second graders consider the age of the cow since younger cattle tend to produce more tender beef. Beef that is given a higher grade is usually from younger cattle and has more fat marbling. Marbled beef generally has a richer flavor and will remain moist and juicy after cooking. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.

Tenderness and marbling don t necessarily go hand in hand so while the beef tenderloin is possibly the most tender cut of beef it doesn t usually have much marbling. The australian wagyu marbling scale. Grading is typically performed by a third party organization or by a government agency like the usda in the united states. Grades of steak.

These factors include carcass maturity firmness texture and color of lean and the amount and distribution of marbling within the lean. More marbling means a tenderer creamier texture and is what wagyu and kobe beef connoisseurs highly prize so the higher the bms score the more expensive the beef is.