Japanese Wagyu Beef

About Japanese Wagyu

The misconception is that the Japanese have been breeding and feeding beef for hundreds or thousands of years to have attained an unsurpassed level of quality. Over the last 2000 years, however consuming beef was forbidden until 1868 and from 1868 to about 1960 it was still extremely rare for the Japanese to consume beef. Since the 1960's it has been gradually becoming more popular. Why the high quality so quickly? The reason is simply that the Japanese were breeding for the characteristics that allowed animals to work long days with very little rest. In selecting for the ability to work they were selecting for the ability to store a lot of energy inside the muscles of the animal, what we know as marbling. The same intramuscular fat that allows animals to work long periods also accounts for today's extremely high marbling animals.

The A5 Grade

The Japanese system of grading beef is much more detailed than the system in the USA. There are 15 different quality grades. Each quality grade is determined by combining 6 quality factors. We sell predominantly A5 Grade, which is the top grade available.

Here is how A5 Grade is achieved:

• Genetics: The A simply means 100% Wagyu Bloodlines. This must be through a proven pedigree associated with the animal
• Beef Marbling Score or BMS: 12 is the highest BMS score attainable. To Make A5 Grade the carcass must grade BMS 8 to 12. In reality almost all A5 carcasses have a BMS of 12.
• Lean Color Score or LCS must be in a medium range. The lean must not be too pink nor can it be too dark. On a scale of 1-7 the LCS must be 3, 4 or 5.
• Fat Color Score. The fat must be very white and not be yellow or even tinted slightly yellow. On a scale of 1-7 with one being the whitest and 7 being tinted tellowish, the LCS must be 1 or 2.
• Fineness of Texture: This is on a scale of 1-5 with 5 being the finest muscle texture and the most evenly distributed marbling. To reach A5 grade the fineness must score a 5
• Firmness of the Meat or 'shimari' is measured on a scale of 1-5. 1 being the least firm (most mushy) and 5 being the most firm. Do not confuse this with tenderness. To be assigned an A5 Grade the Shimari must be a 5, the most firm.