Where would you buy wagyu?

[SJUfeller]

Responding to the discussion of Japanese A-5 Wagyu . .. .

Most beef lovers in the U.S., Canada, and Australia (& most other spots beyond parts of Asia) are not likely to eat A-5 Wagyu more than once or twice. While very tasty and tender, it is too rich and "fatty" for a larger percentage of the meat-eating population.

Most of us like eating 8 oz. - 16 oz (or more) steaks, but those that eat A-5 usually do not consume nearly that much. First, the cost becomes prohibitive -- A-5 is often charged by the ounce. Second, A-5 is simply too rich to be a major part of most people's meals. Those that like A-5 often have just 1 or 2 ounces.

We have found that U.S.consumers often favor Wagyu with BMS scoring (i.e. marbling) of 6-10. Higher than that, and many people find the meat too fatty. True A-5 is typically a BMS 12 -- almost white in color.

By way of background: BMS scoring is from 3 to 12. US prime is usually 3/4 and sometimes 5. Anything that is not at least 3 BMS will grade Choice or lower under the US system.

Thus, anything BMS above 6 is above prime relative to marbling, and that is where we believe the "sweet spot" for U.S. consumers starts . . . with the peak of the sweet spot being in the 8, 9, and 10 range.

[STEbbq]

Alright, you sold me. Once I have some freezer room and I have eaten some of my existing steaks, I am putting in an order.

[RonB]

Thanks for the info. I think I would prefer on the lower end of the BMS scale. I do often wish for a bit more marbling than the prime available to me, but not a lot.

You sell in the range of 6 to 10 - would it be possible to specify on the low end, (or high I guess), if someone preferred on the lower, (or higher), end?

[fzxdoc]

This is wonderful info, SJUfeller . Thank you so much for taking the time to educate us a bit on Waygu scores.

It looks as though my tastes fall squarely within the range that some US consumers prefer, with BMS numbers higher than Prime but not too much higher.

Kathryn

[klflowers]

Thanks for the info. At some point I will try Waygu, but I am not that fond of high fat content. I prefer strips and porterhouse steaks to ribeyes for instance. This explanation reinforces my decisions not to splurge right away.

[SJUfeller]

With Wagyu, the goal is to have more intermuscular fat (marbling), and less exterior fat. Slow growth, feed formulation, and genetics all contribute to the higher level of marbling.

[Richard Chrz]

I just ordered my first Wagyu anything. Just ordered a SRF Waygu black grade brisket. Now to not screw it up. Lol

[SJUfeller]

This question was asked?: Can I ask for specific BMS score when I buy Wagyu? The answer is "maybe".

It depends on where you buy your product, and how knowledgeable the person you speak with is about BMS scoring.

Most grocery stores do not have someone that is trained to look at a cut of steak and tell you what the BMS score is. However, if you are able to speak with a trained butcher experienced with BMS scoring & Wagyu, he or she could tell you. Most labels will not say what the BMS score is.

Depending on the product you are buying, you can identify the BMS grade (or at least the range) on your own.

Google search BMS (or Beef Marbling Score), and you will get images (usually ribeye) that show marbling levels, ranging from 3 - 12. Print the image out and take it to a butcher shop or grocery store, and you can grade ribeyes yourself.

If you buy brisket, tri-tips, etc., you can not tell the marbling (or BMS scoring) like you can with ribeye . . . so you will have to trust the person you are purchasing from.

The only beef we produce is Wagyu -- and we are small enough that our butcher is able to speak individually to customers that have questions like this. Therefor, it someone wants 6 or 7 BMS [or 8 or 9], we can typically provide it. If it so happens that the calves we are processing in a given period all fall within a certain range, we will let the person know and they can decide whether to order what we have right now, or to wait.

For example, with the 4 calves butchered last week, we go BMS scores of 6, 8, 8, and 9.

[WillTravelForFood]

Does BMS apply to non-Wagyu beef at all? The images we've googled all suggest wagyu only references, but we'd assume BMS would be applicable on non-wagyu too.

and if it does apply to non-wagyu, do the numbers you suggest above for typical choice or prime still apply?

[SJUfeller]

BMS is primarily used in the Wagyu world. It can be partially translated to the US (USDA) system.

BMS starts at #3, which is considered Prime. In other words, the best the of the US grading system correlates to the low end of the BMS scoring scale.

There is no correlating numbers in the BMS scale for USA rankings below prime. Here are the USDA grades, in declining quality:

Prime
Choice
Select
Standard
Commercial

[TripleB]

Can a Waygu Ribeye or Strip be graded below a BMS 6? Like a 5 or 4 or even 3? If so, a Prime steak could theoretically be BMS rated equal to a Waygu steak.

[SJUfeller]

Yes, Wagyu can be anywhere on the BMS scale of 3 - 12. And, yes, a Wagyu steak with a BMS 3, 4 or 5 score would grade U.S. prime.

Keep in mind though -- of all cattle processed in the U.S., only from 4-8% is prime. Thus, even lower ranking Wagyu (BMS 3, 4, or 5) is at the very top end of the quality scale in the U.S.

BMS scoring does not go below #3. Once the marbling falls below that level, it would be graded under the USDA standards as Choice, or even Select.

[barelfly]

Your FR symbol made me do a double take a few days ago - similar in style to Frey Ranch Whiskey Farm.

[SJUfeller]

Thanks Barelfly -- I just looked at their website, and appears to be a great company to support. I like their story. Good Bourbon & Whiskey? I've toured a couple distilleries, and it is a really interesting process.

[JLR]

I noticed the new Albertsons had Wagyu, right next to the fake meat! They also have Wagyu that is not formed into patties for $1 less per pound. Interestingly, they also sell ground bison. I was surprised the bison was more than the Wagyu.

[SJUfeller]

That Wagyu price is not too bad. I believe beef prices will continue to go up with live cattle inventories getting extremely low. The drought in your part of the country has contributed to the reduced cattle numbers.