Booth Creek Wagyu Labels & Guide

At Booth Creek Wagyu, we’re on a mission to change the way America eats beef. In our efforts to shake up the industry, we created our own grading system comprised of four different grades of Wagyu, based on their genetics and digital marbling percentage (DMP).

Each DMP is unique, creating the flavor and tenderness in our beef. Just like in chocolate or whiskey, each person is able to dial into their distinctive experience when tasting Wagyu, so there is no right or wrong grade, just what flavor profile works best with your taste buds.

	BC10:	BC20:	BC30:	BC40:
DMP	10-19%	20-29%	30-39%	40%+
Flavor	Traditional beefy flavor	Richer beefy flavor	Classic, buttery Wagyu flavor	Similar flavor of A5 Japanese Wagyu
Pedigree	F1 Crossbred Wagyu	Mostly F1 Crossbred Wagyu, Some Fullblood Wagyu	Mostly Fullblood Wagyu, Some F1 Crossbred Wagyu	Fullblood Wagyu