Find Your Taste

At Booth Creek Wagyu, we want to change the way you eat beef. One way to assist you in your Wagyu journey is to find the perfect flavor and tenderness level for your palate. We offer four different grades of Wagyu, based on their genetics and digital marbling percentage (DMP). Our grades are driven by the percentage of DMP present in our Wagyu. The other term you may know DMP by is marbling.  This marbling (DMP), that is unique to Wagyu, is what creates the flavor and tenderness in our beef. There is no right or wrong grade, each person has a unique set of taste buds and flavor preferences. These differences create a distinctive experience for each individual when tasting Wagyu.

Marbling Grades

BC40 – Owner’s Reserve

BC40, our highest grade, consists of a curated selection of cuts with 40% Digital Marbling percentage (DMP) or higher. This grade is also Fullblood Wagyu. BC40 offers limited, hand selected cuts that exemplify everything that Wagyu has to offer. The tender, melt-in-your-mouth eating experience exudes Umami (savory) flavors and is something you won’t find every day. Don’t miss your chance to Elevate Your Beef.® with our BC40 Owner’s Reserve.

BC30

BC30 Wagyu is the signature Wagyu experience. It offers a rich, savory flavor and a melt-in-your-mouth tenderness. These steaks grade with an DMP percentage of 30-39% and provide that classic, buttery Wagyu taste. BC30 includes both Fullblood Wagyu as well as some of our highly revered F1 Crossbred Wagyu, also known as American Wagyu.

BC20

BC20 Wagyu consists mostly of our F1 Crossbred Wagyu. These steaks grade with an DMP percentage of 20-29% which places it above the level you'd find at an upscale steakhouse. These steaks offer a richer, beefy flavor with unparalleled tenderness from the marbling throughout the steak.

For a deep-dive into how Booth Creek Wagyu differs from other beef, read our article on The Butcher’s Blog by clicking here.