With Prime cuts only reaching wagyu's average scores, it's no surprise that those looking for extensive marbling choose wagyu every time. In conclusion, Australian Wagyu may not be to the same quality standards as Japanese but it is still a fantastic cut of meat and is the most expensive kind of Australian meat available on the market. For the average person, Wagyu beef may seem like another buzzword that's seemingly slapped on certain menu items just to drive up its price and hype.
In addition to the AUS-MEAT system, Australian Wagyu is also graded through Meat Standards Australia (MSA). The beef from these cattle is leaner than their Japanese counterparts but still is considered extremely flavorful due to its marbling. While it may seem natural to compare wagyu vs. ribeye or wagyu vs. filet mignon, this comparison is misleading. The rest of the fight lies in helping consumers discern the unique differences between Australian Wagyu beef and Japanese A5 Wagyu beef. Where Japanese Wagyu Beef is from one of four purebred lines, Canadian, American, and Australian Wagyu Beef come from cross-breeding a pure-blooded Japanese Wagyu cow with a Black Angus. Choice grade is highest quality generally found at your local supermarket. These cattle were the closest to Japanese Wagyu representing a unique mix of purebred and crossbred animals. This week we try to help with that process and compare two pieces of filet mignon from Josh's Premium Meats in Miami, the Australian Wagyu BMS (Beef Marbling Score) 8-9 filet mignon and a Japanese A5 Wagyu filet. In America, the USDA divides the higher-quality meats into three categories: Select, Choice and Prime (the top tier). These cattle are raised with the utmost care, allowed to roam their pastures, and fed with a particular diet depending on the farm they are raised on.
Our exclusive wet-aged and dry-aged cuts have certificates of authenticity to complement our stellar customer service and fast shipping. These online steak companies such as The Gourmet Food Store and Meat the Butchers import the beef directly from Australian Wagyu farms. Beef can only be labeled Japanese Wagyu if it's bred in Japan using 100% Japanese Wagyu cattle with pure bloodlines. Japanese Wagyu is graded according to the Japanese Beef Grading System. You've probably heard of appellation controlee, a designation awarded to French wines, which guarantees that the production took place in a specific region. These scores are up there with top A5 grade Japanese Wagyu. There are cattle breeds throughout the world - including in the United States - that have a percentage of Kuroge cattle DNA mixed with other bloodlines, such as the American Angus.
Australia's soils, grasses and climate all make Australian Wagyu beef naturally different to Japanese Wagyu. White Label Marble Score 6-7. At Lomelo's we are all about the quality of the meat, and the other food and drink we prepare to our elevated standards. Japanese Wagyu beef is ultimately the most delicious type of beef in the world. More than 20 countries are now part of this association to benchmark genetic evaluations. And now you may ask: What is the reason behind this difference? In fact, if it's not from Japan, it probably isn't of 100% Wagyu genetics. This is a very comprehensive but also complex standard to assess, on the other hand. The Japanese cows have clean, freshwater every day, and live in open-air farms. You can still get your hands on full-blooded Wagyu stateside, it's more challenging … but not impossible. Furthermore, breeding Wagyu was considerably more difficult, as there was no livestock or genetic material available. Because Japanese Wagyu is fed, grown and processed in Japan, this makes it more exclusive and expensive than Australian Wagyu. Most American Wagyu is cross-bred with angus beef.
That's because any Wagyu beef in the country is strictly graded by the Japan Meat Grading Association (JMGA) for quality. It is important to pay attention to the MS (Marble Score) when purchasing Australian Wagyu. The end goal is a completely natural beef that is raised without the use of steroids, drugs, or hormones. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics. Mayura Station in the Limestone Coast of South Australia is famous for producing some of the best Wagyu beef worldwide. Wagyu cattle is Japanese, after all. These steaks are rich on a completely new level and seem to be almost as soft as a stick of butter.
Japanese Wagyu comes from cattle raised in several regions on the main island in Japan, Honshu. Take an example, an Australian Wagyu BMS 5 is the same as a Japanese Wagyu BMS 5.
From here, the farmers go to great lengths to ensure they are protected from any stressful situations. It is a common notion that Japan gave rise to wagyu cattle for ages. The faster maturity rate increases the amount of marbling found in each cut and also reduces the cost. It's also extremely tender, which makes it a dream to eat. Richer and denser premium steak slices with Marble Scores of 6 and 7 will provide a creamier mouthfeel and much more of that lovely webbing of fat visible.