Do you know your beef?

For so long i have been eating beef and i was not aware that there is a grading for it. Read on.

   

"The Wagyu Beef" - also known as "Kobe Beef" is the ultimate masterpiece of Japanese Beef. Wagyu are raised with pride and care all over Japan, and they provide truly world class high quality beef. Wagyu is strictly graded and sorted info five classes by professionals from the Japan Meat Grading Association from A 1 to A 5. A5 is the highest grade of Wagyu Beef.

One of the most important factors for grading beef quality is "marbling", which refers to the fine white streaks of fat that run through lean beef and enhance flavor and tenderness. "The Wagyu" has excellent marbling that puts it among the world's top class. Furthermore, the fat in "The WAGYU" melts at just 77F (25C), a lower temperature than any other beef. This explains why "The WAGYU" melts in your mouth for a sensational burst of flavor from the very first bite. (Source : http://www.1-800-kobebeef.com/christmasgifts.html)

In Japan, beef quality is commonly referenced to the marbling content which is graded on a Beef Marbling Standard of No. 1 – 12, with No. 1 having practically no marbling to No. 12 being completely white with marbling.  The Japanese Beef Marbling Grading is very strict.  Based on  Nikuya Meats Ltd's (Nikuya is the No. 1 meat purveyor for the Japanese retail and foodservice industry in Vancouver) own visual evaluation, if they were to use the Japanese scale of BMS 1 – 12, their comparison of the Japanese, Australian, American Wagyu Beef and Canadian Graded Beef products in terms of marbling would be as follows.  (Please note this is their opinion and differs from the official grading parameters used for BMS grading in Japan.)

Grade	BMS Grade
Canada A Canada AA Canada AAA Canada Prime USA Kobe (Black) USA Kobe (Gold) Aust Wagyu (MB9+) Jap Wagyu (A4) Jap Wagyu (A5)	BMS No. 1 BMS No. 2 BMS No. 3 BMS No. 4 BMS No. 5 BMS No. 6 BMS No. 7-8 BMS No. 8-9 BMS No. 9-10

Japanese Wagyu A5 Grade is rare even in Japan.  An A5 grade with BMS 11 or 12 is extremely rare and in most likelihood has not yet been exported overseas.

Studies have indicated that Angus beef averages BMS of 2 but cannot achieve BMS greater than 5. On the other hand, Wagyu cattle averages BMS 4 – 6 but depending on quality of genetics, controlled feeding program and age at time of slaughter, can on very rare occasions reach the top grade of BMS 12. In Japan, for beef cuts to be considered of ‘Kobe’ quality, they must exhibit BMS of 5 or higher. Therefore, Nikuya only imports products higher than the American Kobe Beef Black Grade (BMS 5). 

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 flavour 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.  Therefore, pricing of the Wagyu Beef products are usually consistent with the products marbling.  The highest marbled product from Japan would be most expensive, followed by Australian and American. 

Flavour on the other hand is mainly dependent on the feed given to the animals.  The Japanese and Australian products are raised to meet the taste profile preferred mainly by the Japanese market.  Therefore, these products provide a silky rich flavour and a mild well-rounded taste.  On the other hand, although the American Kobe Beef is not as well marbled as the other two products, it has a very unique ‘buttery’ flavour. (Source : http://www.nikuya.ca/products/our_view_marbling.htm )