Why Does Wagyu Beef Have Such High Marbling Scores?
If you're a fan of high-quality beef, you've probably heard of wagyu. The meat from these Japanese cattle is renowned for being extraordinarily flavourful and tender, and it is highly sought-after by chefs and food lovers globally. The high marbling score of wagyu, which shows the amount of intramuscular fat present in the flesh, is one of the primary characteristics that distinguish it from other varieties of beef.
In this article, we'll examine why wagyu receives excellent marbling ratings and what makes it so unique.
What is marbling?
Let's establish what marbling means first.
The term "marbling" describes the small bits of fat that are scattered all over the meat. This fat is heavily concentrated in wagyu, giving the meat a recognisable marbling.
The marbling score, which ranges from 1 (low) to 12 (high), is a grading system that assesses the level of marbling in a cut of beef. The average score for wagyu beef ranges from 5 to 12, with higher ratings denoting more extreme marbling.
What accounts for wagyu's high marbling ratings?
The high marbling rating of wagyu beef is due to a combination of genetic factors and traditional husbandry practices. Let's dive deeper into these factors to understand why wagyu has such a unique and desirable flavour profile.
Genetics
The distinctive genetics of wagyu cattle are one of the main characteristics that set them apart from other breeds of cattle. Wagyu cattle develop more intramuscular fat than other breeds due to a unique genetic makeup. The distinctive marbled look of wagyu meat is caused by the specific way in which this fat is distributed throughout the muscle tissue.
Given that wagyu has been grown in Japan for many years, it is thought that this genetic mutation is Japanese in origin. Japanese farmers have been breeding their cattle for this characteristic through selective breeding over the years, creating a breed that is highly regarded for its flavour and tenderness.
Husbandry practices
While wagyu's marbling is mostly determined by genetics, but the manner in which the cattle are raised and cared for also has a considerable influence. A technique of husbandry that prioritises quality over quantity has been established by farmers. This entails giving the cattle a nutritious feed, plenty of room to roam about, and keeping their stress levels as low as possible.
Use of premium grains and forages is one of the main components of the wagyu diet. Wagyu cattle are frequently fed a combination of rice straw, barley and other premium grains, in contrast to other breeds of cattle that may be raised on a diet of maise or soybeans. This encourages the development of intramuscular fat and gives the meat its unique marbling pattern.
Wagyu cattle are raised in a low-stress environment, which means that they do not live in the same confined spaces as other cattle varieties and are allowed plenty of room to roam around. As a result, fewer stress hormones are produced, which helps to improve the flavour and tenderness of the meat.
Conclusion
In conclusion, the high marbling scores of wagyu beef are a testament to the unique genetics and traditional husbandry techniques that have been developed over centuries.
Whether you're a seasoned food enthusiast or simply looking to try something new, wagyu beef is an indulgence that's sure to impress.
Affordable yet premium wagyu beef rice bowls at OMI Wagyu
But if you think that enjoying this prized marbling is going to make a dent in your wallet, think again! Here at OMI Wagyu, we offer a wide selection of Donburi bowls topped off with premium wagyu beef, all at an affordable price! We are an award-winning Japanese restaurant at Emporium Melbourne that strives to put a modern spin on traditional Japanese classics.
Make your way to our restaurant and treat yourself to one of the most sought-after meats in the world.