Like the American meat grading system (Select, Choice, Prime) the Wagyu grading system is based on an examination of fat marbling (called intramuscular fat) in a given piece of meat.
Marbling is one factor which determines meat quality. Usually more
marbling equates to more tenderness. More equally distributed marbling
equates to more consistent tenderness and flavor throughout the piece of
meat. More marbling combined with more consistent marbling equates to
better piece of meat since it is more difficult to produce a product
with finer streaks of marbling that is consistently distributed
throughout the piece of meat. So the higher the marbling grade the more
marbled the meat will be.
Even low-grade Wagyu beef is more tender and has more flavor, less saturated fat, and a lower melting temperature than typical beef. This gives them a silky smooth texture and rich, buttery flavor totally unlike conventional beef. They are also believed to freeze better than conventional beef.
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