Japanese a5 wagyu marbling score 13***Outline of the post:
Section: This is a score for original marbling (not repeatable).
Department: This is an example of what marbling looks like.
Takeaway: Wagyu lean is not marbled to look like this.
In a friendly tone
If you don’t think this is helpful, do not say it or respond with “Nope.” It’s something interesting about Japanese beef quality. I am asking for help here because some of these scores are valid enough and readable by everyone. Any feedback would be appreciated!
This is a score for original marbling (not repeatable).
This is a score for original marbling (not repeatable). The number of spots in the center of each side is noted, along with their size and shape. Marbling scores are based on how many spots there are per square inch of fat, so this type of scoring takes into account both how many spots there are and their size and shape.
To get an official Japanese Wagyu marbling score from Kikkoman Japan or any other company that uses it, you’ll need to provide them with pictures or videos showing your current product before it goes into production. If you’re working on something new but don’t have time/money/etc., take photos as soon as possible after slaughter so they can be compared against existing products from other companies that have been graded using this method!
This is an example of what marbling looks like.
Let’s take a look at an example of what marbling looks like. This is the Wagyu lean from [Wagyu].
This is an example of what marbling looks like. The lean has been marbled to look like this in a friendly tone.
Wagyu lean is marbled to look like this.
Wagyu lean is marbled to look like this.
It’s a good quality because it can be fed to cattle that are on poor-quality feed, and they will still get the same amount of protein as they would from other types of meat.
Wagyu lean is marbled to look like this because it’s a high-quality product!
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