JapaneseWagyu Kobe


Originating in the second century primarily as a work animal for the rice paddies, the Wagyu of Japan has come to be known today as the most highly marbled and most expensive beef produced in the world.

The marbling is so intense that you could say that this is a piece of fat marbled with beef! In fact, the most prized of all, the A5 grade, is judged on 4 different criteria: the marbling intensity, the color of the fat, the color of the muscle tissue itself (the meat), and the shape of the muscle.

If any of these criteria does not match the highest standard then that carcass will not receive the coveted A5 score.