If you’ve looked into Wagyu beef at all, you’ve no doubt heard about the marbling. Do you understand why it’s so important? Let’s take a closer look at Wagyu beef marbling and how it sets this beef apart from other types of meat.
What is marbling in beef? Beef marbling is actually intramuscular fat, and you can see it as white fat streaks or flecks in the red meat of a steak. It’s different from the fat that’s around the cut of meat, which is typically cut off. The most highly marbled meat will have an amazing flavor and texture, and the fat will help keep it moist and tender.
This is true of any type of beef, and no matter where you buy beef, around the world, you’ll encounter a beef marbling scale that ranks the meat’s quality. Each country has its own grading scale for beef quality, with marbling a key factor in that ranking. The higher the marbling, the higher quality the beef, and the more expensive it will be. You may know that the USDA scale starts at select, then goes to choice, and on to prime, with variations among those categories. In the United States, Wagyu beef is rated “beyond prime.”
One of the most interesting quality of the intramuscular fat known as marbling is that, unlike intermuscular fat around the steak, marbling is packed with nutrients, including healthy Omega-3, Omega-6, and Omega-9 fatty acids. Wagyu beef marbling occurs at a much higher percentage than other types of beef, making Wagyu a much more nutritious option. In fact, Wagyu beef has more protein, monounsaturated fat, and oleic acid than wild caught salmon! Has there ever been more scrumptious health food?
What makes Wagyu so much different than other types of beef? It has to do with the way Wagyu cattle are raised. While Wagyu cattle are genetically predisposed to higher levels of marbling, Wagyu ranchers must use specific practices for feeding and raising the cattle to cultivate the spectacular marbling you find in the final product. Raising Wagyu is an art, and Wagyu cattle are given essentially stress-free lives. They graze freely, are never given steroids, growth hormones, or other drugs, and share their pens with very few other cattle. By creating a sustainable, low-stress environment, Wagyu ranchers are able to raise healthy, happy cattle that produce beautiful, highly-marbled cuts of beef.
For top-quality American Wagyu Beef, you can trust Triple T Ranch. Located in south Alabama, our small, family-owned-and-operated ranch is a place where practicing proven husbandry techniques ensures the health and prosperity of the herd. Our cattle are well cared-for and registered through the American Wagyu Association. Call (251)333-2800 or contact us through our website for more information.
