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admin 18.06.2015

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. Tajima-Gyu  The cow that Kobe beef comes from which is classified as a Japanese Black breed.
Japanese Meat Quality Score  Japanese quality meat scores are qualified by four factors:  marbling, color and brightness, firmness and texture, and fat color, luster and quality. BMS  Beef Marbling Standard.  BMS is a score rating given to red beef for the amount of intramuscular flecks of fat which give the meat a marble like pattern. Under Japanese law, Kobe beef can only came from Hyogo prefecture (of which Kobe is the capital city) of Japan. Kobe cows are fed a special diet of dried pasture forage and grasses such as rice straw with nutrition-rich feed supplements made by blending soybean, corn, barley, wheat bran, and various other ingredients. Breed of cattle is pure lineage Tajima (Tajima-Gyu), between 28-60 months of age, born, raised and slaughtered in the Hyogo Prefecture of Japan. This certification process is so strict that when the beef is sold in stores and restaurants, it must carry a 10-digit number to identify the origination of the Tajima-Gyu cow.
Australia first imported Wagyu in 1990 and began a breeding program using artificial insemination. Different from the USDA and Japanese grading systems, the Ausie marble scoring range is 1 to 9 +. There are Canadian and European Wagyu producers, but most of the US market is supplied through Australian imports and domestic purveyors.


This entry was posted in Beef, Food Industry News, Trends and tagged American Wagyu, Australian Wagyu, beef, Buedel Fine Meats, Greg Norman Signature Wagyu, Japan, Japanese Beef, Kobe, Kobe Style, Strube Ranch, Wagyu by Buedel Blog.
Hi Mike, I’m told that Australian marble score 3 is about equivalent to USDA Prime grade. Just wante to share that i got to eat a Nobu restraunt where we had wagyu beef and we paid $36.00 for one ounce of Wagyu! I recently tasted Matsusaka beef in Osaka, and to my taste the leaner cuts were more flavorful.
The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. If you see something on a menu referred to as Kobe priced less than that, it is most likely domestic or imported Wagyu.
Kobe is also considered a region of Japan like Champaign is a region in France, and Parma is a region in Italy.
In the mid 1990’s, about 40 more full blooded Wagyu male and females were imported to the US for breeding. The Wagyu influence contributes to the intense marbling and the Angus influence contributes to the animal’s size.
The Strube Ranch in Pittsburg, Texas is a notable American producer of quality domestic Wagyu beef. One of the most notable brands of Australian Wagyu beef is marketed under famed professional golfer and entrepreneur Greg Norman.  Greg Norman Signature Wagyu beef is sold under BMS 5-11.


Under current circumstances the Omega 3 will not precipitate and the beef will not be the same . I was always under the impression that Australian Wagyu MS3 was approximately the equivalent of USDA Prime grading price at a MS 3.2. Although we brought home 6 ounces to share with the children the great experience we had, dining at one of the Best resteraunts in the World right here in Hawaiii, Lana’i.
I once read an article about the difference between wagyu and Kobe but this is a more detailed one. Aussie wagyu is somewhat tighter while jap wagyu is easier to chew-melt will be more appropriate.
Roughly, 3% of traditional US cattle harvested are graded as Prime – equivalent to a Wagyu BMS score of 5. If their response is at least somewhat knowledgeable to facts in this article, odds are it is authentic.



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