GRADING
Wagyu is graded differently from country to country and includes many variables.
The quality of wagyu beef is determined by evaluating the meat’s marbling (BMS), color and brightness, firmness and texture of meat, and quality of fat. Additionally, the yield of meat is taken to determine the true quality. Cooking with a high BMS has unique characteristics and requires special care and attention, while resulting in incredible flavor profiles.
One common denominator across all grading scales is BMS. Our BMS scale shows American Angus, Australian Wagyu, and Japanese Wagyu. A-5 is a class awarded solely to Japanese Wagyu, where the “A” is the letter awarded for the highest yield and “5” is the highest quality of meat.
Wagyu beef is intensely marbled with soft fat, giving it a “melt in your mouth” feel. In addition, it has incredible health benefits which include substantially higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids than other beef varieties.
A diet rich in omega-3 fatty acids can help reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Even more, omega-3 fatty acids are found in brain tissue and often attributed to driving cognitive (memory, alertness, performance, production of neurotransmitters) and behavioral function.
