Understanding Marbling Score

The marbling score is key when picking out a tender and flavorful piece of meat. That’s why at Booth Creek Wagyu, we created our own grading system. These marbling scores help us evaluate the amount and distribution of the meat's intramuscular fat. Higher grade marbling will be more tender and have more flavor to the meat. 

Want to choose the perfect cut of meat? Let's break down what marbling scores really tell you.

What is marbling grading?

The marbling grade helps determine the meat's tenderness, juiciness, texture, and flavor.

Globally, several highly respected meat grading systems evaluate marbling and quality. Each of the following systems gathers various insights to compile its grade:

• BC (Booth Creek Wagyu Grading System)

• USDA (United States Department of Agriculture)

• JMGA (Japanese Meat Grading Association)

• MSA (Meat Standards Australia)

How do Beef Marbling Scores work?

The Beef Marbling Score (BMS) is a system used to evaluate the amount and distribution of intramuscular fat (marbling) within a cut of beef, particularly Wagyu. It's a crucial factor in determining the meat's quality, tenderness, juiciness, and flavor.

Booth Creek Wagyu Grading System

At Booth Creek Wagyu, we’ve developed a unique grading system—BC40, BC30, BC20, and BC10—based on Wagyu genetics and digital marbling percentage (DMP). 

Each grade offers a distinct flavor and tenderness, giving you the opportunity to discover the Wagyu profile that best suits your personal taste and meal, much like choosing a favorite chocolate or whiskey.

• BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.

• BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.

• BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.

• BC10: Offers a traditional beefy flavor. Intramuscular fat percentage of 10-19%.

Why is Marbling Important?

A beef's marbling score determines its quality in the culinary space. Understanding the marbling score helps determine important factors like pricing and what the most effective cooking technique to use is.

How is Beef Graded by the USDA?

In America, the USDA grades beef as "Prime," "Choice," or "Select," to highlight the differences in marbling.

• Prime represents a higher grade of beef with exceptional marbling. These meats are often described as a "melt-in-your-mouth" experience. Prime steaks will come at a premium price, but the superior quality of the beef will elevate your dining experience.

• A Choice steak delivers a balance between quality and price. It will offer a moderate amount of marbling, making it an excellent option for those seeking a tender and juicy cut without the higher premium price. Choice steaks are commonly available in grocery stores or neighborhood cookouts.

• A Select steak offers the least amount of marbling, which results in a leaner, firmer, and milder flavor of meat. While it may be lacking in richness, Select steaks can still offer a satisfying dinner when prepared properly. Consider slow cooking methods or marinating to bring out its best qualities.

What is the Australian grading system?

The Australian grading system for beef considers not only the beef marbling standard but also overall meat quality. Australia has the MSA (Meat Standards Australia) system, similar to how the US has the USDA (United States Department of Agriculture). 

The Australian Meat Marbling System helps determine how tender and flavorful the beef will be once it's cooked by considering factors like marbling and age.

MSA 3-Star (MSA Graded): Represents a guaranteed minimum level of eating quality and meets a minimum standard for tenderness, juiciness, and flavour based on consumer testing.

MSA 4-Star (Premium Quality): Indicates a higher level of eating quality. Consumers can expect a more tender, juicy, and flavourful eating experience.

MSA 5-Star (Supreme Quality): This is the highest MSA grade, representing exceptional eating quality. Beef with this rating is predicted to be consistently tender, very juicy, and possess excellent flavour.

How about the Japanese Meat Grading Association?

The JMGA is the authoritative group responsible for grading and certifying beef in Japan. The world-renowned Japanese Wagyu is graded by the Japanese Meat Grading Association. 

This stringent system has a comprehensive approach that evaluates both yield grade and quality grade.

Yield grade measures how much meat is usable from the cattle with a score of A, B or C, with A being the highest score possible. This is typically used by meat producers and distributors to determine the expected yield from a single head of cattle.

Quality grade assesses the overall quality of the beef based on four key factors, each evaluated on a scale of 1 to 5 (with 5 being the highest).

• Marbling (BMS: Beef Marbling Standard): This is crucial for Wagyu. It refers to the amount and distribution of intramuscular fat. The JMGA uses a Beef Marbling Standard (BMS) scale from 1 (no marbling) to 12 (extremely abundant marbling). These BMS scores are then translated to the 1-5 Quality Grade for marbling. Higher BMS generally means a higher Quality Grade and richer flavor/tenderness.

• Meat Color and Brightness (BCS: Beef Color Standard): The color of the lean meat is assessed using a 7-point scale. Mid-tones with good brightness receive higher scores.

• Firmness and Texture: Evaluated visually and by touch, considering the meat's firmness (moisture retention) and the fineness of the muscle fibers.

• Fat Color, Luster, and Quality (BFS: Beef Fat Standard): The color of the fat (ideally white or creamy), its glossiness, and overall quality are assessed using a 7-point scale.

The highly sought-after A5 rating is the result of combining the yield grade and quality grade. It's because of JMGA's strict standards that only the finest cuts of Wagyu earn this seal of approval.

What is a 12 marbling score?

A 12 marbling score is the highest possible score on the Beef Marbling Standard (BMS) scale used in the Japanese Wagyu beef grading system. Here's what it signifies:

• Extremely Abundant Marbling: A BMS of 12 indicates an exceptional and incredibly high level of intramuscular fat. The fat is distributed throughout the muscle fibers in a dense, intricate web-like pattern. The meat will appear almost white with fat, with very little visible lean muscle.

• Ultimate Tenderness: The extensive marbling translates to unparalleled tenderness. As the meat cooks, the fat melts and lubricates the muscle fibers, resulting in a "melt-in-your-mouth" texture that is a hallmark of top-quality Wagyu.

• Intense Richness and Flavor: The high fat content also contributes to an incredibly rich, buttery, and often slightly sweet flavor. The rendered fat permeates the meat, creating a luxurious and decadent taste experience.

• Premium and Rare: Beef with a BMS of 12 is exceptionally rare and highly prized. It represents the pinnacle of Wagyu quality and commands the highest prices.   

• Corresponds to Quality Grade 5: On the overall Japanese Quality Grade scale (1 to 5), a BMS of 8-12 falls within the Grade 5 category, which is the highest quality grade.

Tips for cooking your steak with a 12 marbling score:

1. Simple is best- Avoid overwhelming this steak with heavy seasonings or butter. A bit of salt and pepper will allow the flavor of the meat to shine in each bite.

2. Take time to bring it to room temperature- Build in prep time of about 30 minutes before you start cooking to let your steak sit out and rest. This will maximize tenderness and lock in flavor.

3. High heat cooking method- Whether you'll be pan-searing, grilling, or cooking on a cast iron skillet, use high heat. This will allow the fat to melt while also getting that nice sear on the outside of the steak to lock in the flavor.

4. Don't overcook—With a steak this exceptionally marbled, do not overcook it. We recommend medium-rare or at most medium. Cooking it any longer risks losing tenderness and compromising the rich flavor.

5. Rest- Although you'll be eager to dig into your steak with exceptional marbling, allow it to rest for 5-10 minutes before doing so. This is a crucial step to allow the juices and flavor to lock into the meat.

Is the marble score 2+ good?

Compared to traditional grass-fed beef, a marbling score that falls between 2-3 is still an elevated taste that is both tender & juicy, with the distinctive flavor of wagyu.

A marbling score of 2-3 is considered a leaner steak, which translates to a delicious meal when paired with the proper cooking method. We recommend using a method that adds more moisture, like pre-marinating or slow cooking.

Is A5 or A9 Wagyu better?

It's important to clarify that directly comparing a Japanese A5 Wagyu to an Australian "A9" is not straightforward because they come from different grading systems with different scales and criteria. 

However, we can make some informed comparisons based on what those grades generally represent:

• Marbling: Both Japanese A5 (BMS 8-12) and Australian A9 (MB 9+) represent the pinnacle of marbling within their respective systems. You can expect an exceptional amount of intramuscular fat in both. In many cases, the marbling level could be very similar, with some top-tier Australian Wagyu (MB 9+) potentially reaching the same visual intensity as Japanese BMS 10-12.

• Overall Quality Assessment: The Japanese A5 grade takes into account four quality factors (marbling, color, firmness, and fat quality), with the lowest score in any category determining the final grade. Australian Wagyu graded with an MB 9+ primarily emphasizes the extreme level of marbling. While other quality factors are important for Australian producers, the "A9" designation focuses heavily on marbling.   

• Flavor and Texture: Both will offer intense richness, tenderness, and a luxurious mouthfeel due to the high marbling. However, subtle differences in flavor and texture can arise due to breed variations within "Wagyu" genetics, feeding practices, climate, and the overall raising environment in Japan versus Australia. Some connoisseurs note that Japanese Wagyu can have a slightly more delicate, almost sweet richness, with a melt-in-your-mouth texture often attributed to its longer feeding periods and specific care. Australian Wagyu, while also incredibly rich, might have a slightly more "beefy" profile depending on its specific genetics and diet.   

• Grading Philosophy: The Japanese system is often perceived as more holistic and stringent in its overall quality assessment beyond just marbling. Achieving an A5 requires excellence in all four quality factors. The Australian AUS-MEAT system with its MB 9+ primarily highlights the extreme marbling.

Conclusion

Understanding marbling scores is your key to selecting tender and flavorful beef, and while global systems like the USDA, MSA, and JMGA provide valuable frameworks, Booth Creek Wagyu offers a unique perspective with our BC10 to BC40 grading system. 

Based on Wagyu genetics and precise digital marbling percentage, Booth Creek Wagyu ratings allow you to explore a spectrum of distinct flavors and tenderness levels. Just as you might choose a favorite chocolate or whiskey, our BC system empowers you to discover the perfect Wagyu profile to elevate your personal taste and any meal. 

So, whether you're familiar with international standards or exploring the nuanced world of Booth Creek Wagyu, let marbling be your guide to a truly satisfying and exceptional beef experience.