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Wagyu Grading examples

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2022ๅนด

๐Ÿ‘‹๐Ÿ‘‹In this class we tasted different grades of marbling or BMS (โ€œflecksโ€ of fat in the meat).

We tasted two cuts: Rump cap (Ichibo / ใ‚คใƒใƒ›ใ‚™ ๐Ÿ‡ฏ๐Ÿ‡ต) and Ribeye (Ribushin / ใƒชใƒ•ใ‚™ใ‚ทใƒณ ๐Ÿ‡ฏ๐Ÿ‡ต) with marbling grading scores from 8 to 11 (from 8 to 12 are the best marbling score for a Wagyu according to Japan Meat Grading Association).
The higher the marbling score (e.g. 11 or 12), the higher the tenderness and juiciness, however less flavor (still intense but lower than lower marbling scores).
Additionally, it's important to consider which beef cut are you going to eat, since marbling score could play relevant role to enhance the flavor or could make the experience too overwhelming. For example, tenderloin normally will have less marbling that ribeye and I would prefer to eat it with a higher BMS score (e.g.10-11) and a Ribeye with a lower BMS score (e.g. 8-9).
Finally and not less important, this beef taste experience was enhanced thanks to company of our lovely British friends. Good beef with friends is the best combination for a great experience !
Dear @tokyo_cowboy thank you ๐Ÿ™๐Ÿ™๐Ÿ™ for preparing such an interesting and insightful class!!
Hope you enjoy ๐Ÿ™
Lean Gentini ๐Ÿ‡ฆ๐Ÿ‡ท๐Ÿ‡ฆ๐Ÿ‡ท๐Ÿ‡ฆ๐Ÿ‡ท#meatsommelier

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