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About Wagyu Beef Grading

Wagyu beef and Kobe beef are terms used interchangeably, but while all Kobe beef is wagyu, not all wagyu beef is Kobe, a name reserved only for meat from pedigreed Tajima gyu cattle raised in Japan. Wagyu beef raised elsewhere are derived from the Japanese breed.


In Japan, very heavily marbled steaks are highly prized, and they have bred wagyu cattle to attain levels of intramuscular fat far beyond those found in conventional American beef. This gives them a silky-smooth texture and rich, buttery flavor totally unlike conventional beef. They are also believed to freeze better than conventional beef.

Shop Wagyu Beef →

The Japanese Beef
Grading Scale

The Japanese devised a grading metric specifically for wagyu. Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in the meat. Fat not only carries flavor, but when distributed properly in tiny veins throughout the meat it melts during cooking, resulting in a more tender and moist steak.


The Japanese marbling scale (aka the MBS) runs from 1-12. Converting between disparate scales is tricky, but to better illustrate what these numbers mean: Prime (the highest grading category on the USDA scale), tends to come in between 3-4 on the Japanese scale. USDA Choice (the highest grade of beef found in most grocery stores) tends to come in at or below a two. Even low-grade Kobe beef is more tender and has more flavor, less saturated fat, and a lower melting temperature than typical beef.

USDA SELECT

USDA CHOICE

USDA PRIME

MARBLE SCORE 4

MARBLE SCORE 5

MARBLE SCORE 6

MARBLE SCORE 7

MARBLE SCORE 8

MARBLE SCORE 9

MARBLE SCORE 10

MARBLE SCORE 11

MARBLE SCORE 12

About Marx Foods
Wagyu Beef

Our premium wagyu steak cuts, inlcuding ribeyes, strips and filet mignons have their grades displayed on each product page. Many other wagyu cuts, such as cheek meat, short ribs, and stew meat are ungraded.


Wagyu beef burgers, sliders and hot dogs are also ungraded but nonetheless decadent. Rich, juicy, and full of flavor, wagyu beef patties take a humble burger to extravaant heights. We’ve made many of our favorite burger recipes with them.


Wagyu beef Grades 5, 6 & 7 are generally considered an affordable compromise that gives you high quality wagyu beef while avoiding the extravagant prices of the highest grades.


We currently offer higher grade Kobe beef tenderloins and can special order other cuts in higher grades should you want to go all out. To inquire about these higher grades, please contact us.

About Wagyu Beef Grading

Wagyu beef and Kobe beef are terms used interchangeably, but while all Kobe beef is wagyu, not all wagyu beef is Kobe, a name reserved only for meat from pedigreed Tajima gyu cattle raised in Japan. Wagyu beef raised elsewhere are derived from the Japanese breed.


In Japan, very heavily marbled steaks are highly prized, and they have bred wagyu cattle to attain levels of intramuscular fat far beyond those found in conventional American beef. This gives them a silky-smooth texture and rich, buttery flavor totally unlike conventional beef. They are also believed to freeze better than conventional beef.

Shop Wagyu Beef →

The Japanese Beef Grading Scale

The Japanese devised a grading metric specifically for wagyu. Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in the meat. Fat not only carries flavor, but when distributed properly in tiny veins throughout the meat it melts during cooking, resulting in a more tender and moist steak.


The Japanese marbling scale (aka the MBS) runs from 1-12. Converting between disparate scales is tricky, but to better illustrate what these numbers mean: Prime (the highest grading category on the USDA scale), tends to come in between 3-4 on the Japanese scale. USDA Choice (the highest grade of beef found in most grocery stores) tends to come in at or below a two. Even low-grade Kobe beef is more tender and has more flavor, less saturated fat, and a lower melting temperature than typical beef.

USDA SELECT

USDA CHOICE

USDA PRIME

MARBLE SCORE 4

MARBLE SCORE 5

MARBLE SCORE 6

MARBLE SCORE 7

MARBLE SCORE 8

MARBLE SCORE 9

MARBLE SCORE 10

MARBLE SCORE 11

MARBLE SCORE 12

About Marx Foods Wagyu Beef

Our premium wagyu steak cuts, inlcuding ribeyes, strips and filet mignons have their grades displayed on each product page. Many other wagyu cuts, such as cheek meat, short ribs, and stew meat are ungraded.


Wagyu beef burgers, sliders and hot dogs are also ungraded but nonetheless decadent. Rich, juicy, and full of flavor, wagyu beef patties take a humble burger to extravaant heights. We’ve made many of our favorite burger recipes with them.


Wagyu beef Grades 5, 6 & 7 are generally considered an affordable compromise that gives you high quality wagyu beef while avoiding the extravagant prices of the highest grades.


We currently offer higher grade Kobe beef tenderloins and can special order other cuts in higher grades should you want to go all out. To inquire about these higher grades, please contact us.

About Wagyu Beef Grading

Wagyu beef and Kobe beef are terms used interchangeably, but while all Kobe beef is wagyu, not all wagyu beef is Kobe, a name reserved only for meat from pedigreed Tajima gyu cattle raised in Japan. Wagyu beef raised elsewhere are derived from the Japanese breed.


In Japan, very heavily marbled steaks are highly prized, and they have bred wagyu cattle to attain levels of intramuscular fat far beyond those found in conventional American beef. This gives them a silky-smooth texture and rich, buttery flavor totally unlike conventional beef. They are also believed to freeze better than conventional beef.

Shop Wagyu Beef →

The Japanese Beef Grading Scale

The Japanese devised a grading metric specifically for wagyu. Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in the meat. Fat not only carries flavor, but when distributed properly in tiny veins throughout the meat it melts during cooking, resulting in a more tender and moist steak.


The Japanese marbling scale (aka the MBS) runs from 1-12. Converting between disparate scales is tricky, but to better illustrate what these numbers mean: Prime (the highest grading category on the USDA scale), tends to come in between 3-4 on the Japanese scale. USDA Choice (the highest grade of beef found in most grocery stores) tends to come in at or below a two. Even low-grade Kobe beef is more tender and has more flavor, less saturated fat, and a lower melting temperature than typical beef.

USDA SELECT

USDA CHOICE

USDA PRIME

MARBLE SCORE 4

MARBLE SCORE 5

MARBLE SCORE 6

MARBLE SCORE 7

MARBLE SCORE 8

MARBLE SCORE 9

MARBLE SCORE 10

MARBLE SCORE 11

MARBLE SCORE 12

About Marx Foods Wagyu Beef

Our premium wagyu steak cuts, inlcuding ribeyes, strips and filet mignons have their grades displayed on each product page. Many other wagyu cuts, such as cheek meat, short ribs, and stew meat are ungraded.


Wagyu beef burgers, sliders and hot dogs are also ungraded but nonetheless decadent. Rich, juicy, and full of flavor, wagyu beef patties take a humble burger to extravaant heights. We’ve made many of our favorite burger recipes with them.


Wagyu beef Grades 5, 6 & 7 are generally considered an affordable compromise that gives you high quality wagyu beef while avoiding the extravagant prices of the highest grades.


We currently offer higher grade Kobe beef tenderloins and can special order other cuts in higher grades should you want to go all out. To inquire about these higher grades, please contact us.