Wagyu Grading examples

👋👋In this class we tasted different grades of marbling or BMS (“flecks” of fat in the meat).

We tasted two cuts: Rump cap (Ichibo / イチボ 🇯🇵) and Ribeye (Ribushin / リブシン 🇯🇵) 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 🙏🙏🙏 for preparing such an interesting and insightful class!!
Hope you enjoy 🙏
Lean Gentini 🇦🇷🇦🇷🇦🇷#meatsommelier