HOW TO COOK A WAYGU STEAK: JAPANESE METHOD


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The Japanese Wagyu grading system is highly complex, with inspectors training for a period of at least three years before serving as a grader for the JMGA. When grading Japanese Wagyu, three separate inspectors assess each carcass and discuss their findings afterward. Since beef with a Beef Marble Score (BMS) of BMS1 or BMS2 show almost no signs of marbling, they are not even considered by inspectors to be Wagyu. In Japan, inspectors go above and beyond just marbling scores when grading Wagyu beef in comparison to their Australian counterparts. In addition to marbling, Japanese inspectors also examine the beef’s yield and firmness/texture.

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