Marbling in Wagyu: What It Is and Why It Matters

Wagyu is appreciated worldwide for its unmistakably decadent flavor profile, making it one of the most globally sought-after types of beef. When purchasing Wagyu, you’re investing in centuries of heritage and perfectionist breeding standards. Understanding what makes Wagyu such a richly flavorful culinary experience can help home chefs fully appreciate the value of these exquisite beef cuts.

While there are many reasons why Wagyu is so well respected on an international level, its high level of marbling is at the top of the list. But what is Wagyu beef marbling, and why does it matter?

What is meat marbling?

Marbling refers to the intramuscular fat you see in red meat, which appears as white specks and lines within the muscle. It’s called “marbling” because the beef appears marbled due to the flecks and streaks of white fat.

If you’re a Wagyu connoisseur, you may already know a bit about marbling -- but there’s more to those tiny white flecks and streaks than meets the eye. Different grades of meat have varying levels of marbling, with the more marbled cuts being considered higher quality and more desirable. Marbling is what gives beef its rich flavor and the typical “melt in your mouth” feel of a premium cut of beef. Wagyu has some of the most extensive marbling of any type of beef available, which is one of the factors that elevates its global renown and makes it such a magnificent dining experience.

However, it’s important to note that there’s a difference between intramuscular fat (marbling) and intermuscular fat, which is the fat between the muscles of the cow that’s typically removed before you prepare it.

The fat you find on the perimeter of the meat that you may trim off is also not the same as marbling. Marbling is fat that’s integrated into the muscle, and when cooked, it melts, giving the beef a tender texture and a luxurious, buttery mouthfeel.

What causes marbling in Wagyu beef?

Marbling in Wagyu beef comes from a combination of genetics, diet, and husbandry practices that encourage intramuscular fat deposition.

Genetics

Wagyu beef originates from Japanese cattle known as Wagyu, which literally translates to “Japanese cow.” There are four different Wagyu breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polle -- all of which come from cross-bred species of cows from the early 20th century.

Initially, Wagyu cows were draft animals. That means they were bred specifically for agricultural purposes and were prized for their physical endurance. Over time, this breeding practice led to cows with more fat cells in their muscles. This stored fat gave the cows bursts of energy, allowing them to work for longer periods of time. Wagyu were also bred in colder climates, which forced their bodies to produce more fat to protect them from the cold.

When born, the calves also have a considerably lower birth weight than other breeds, and grow more slowly. This slow growth allows the intramuscular fat to disperse more evenly throughout the muscle, resulting in the beautiful flecks and streaks of fat that are visible throughout the meat. 

Diet

In addition to their genetic predisposition, Wagyu are fed a diet much richer in fat than traditional cows, which helps ensure a higher level of intramuscular fat. They’re also often fed for 600-700 days compared to the traditional 90 to 300-day feeding cycle of other cattle breeds. This extended feeding cycle allows fat to accumulate gradually and enhances the marbling.

Combined, both the Wagyu cattle’s genetics and special feeding practices create a higher level of intramuscular fat and contribute to the impressive marbling.

Husbandry

Farmers typically raise Wagyu cattle in smaller herds, which allows them to monitor each animal closely and provide more individualized care. Stress reduction is a priority, since stress hormones can interfere with fat development and negatively affect meat quality. In many cases, Wagyu cattle are kept in calm, low-stress environments with consistent routines. Farmers may brush the cattle’s coats to improve circulation, maintain clean housing to prevent illness, and provide climate-appropriate shelter to ensure the animals stay healthy and comfortable. These practices don’t just protect the welfare of the cattle—they also help preserve the even distribution of fat that gives Wagyu beef its signature marbling.

How is Wagyu beef marbling graded?

Wagyu is an elevated product that commands a premium price. As such, Wagyu is strictly graded to determine quality and establish an across-the-board standard that can be relied upon and referenced consistently.

Japanese Grading System (Gold Standard)

The Japanese Meat Grading Association evaluates Wagyu according to three main categories: Yield Grade, Quality Grade, and the Beef Marbling Standard (BMS).

• Yield Grade: Measures how much usable meat comes from a carcass, rated A (highest), B (standard), or C (below standard).
  
• Quality Grade: Evaluates marbling, meat color and brightness, firmness and texture, and fat color, luster, and quality. Each element is scored on a scale of 1 to 5, with 5 being the highest.
• Beef Marbling Standard (BMS): Rates marbling on a scale from 1 to 12, with 12 representing the most abundant and refined marbling. Because the USDA scale only measures marbling up to level 7, the best Wagyu surpasses the U.S. “Prime” classification, falling into what’s often referred to as “Beyond Prime.”\

The final Wagyu grade is expressed as a combination of yield and quality, such as A5 (highest yield and highest quality) or B4 (standard yield, very high quality). Often, the BMS score is also included to reflect the level of marbling.

American Wagyu Grading

American Wagyu beef is evaluated using the USDA system, which categorizes beef as Select, Choice, or Prime. Most American Wagyu falls into the Prime category. However, American Wagyu typically results from crossbreeding Japanese Wagyu with traditional U.S. breeds such as Angus. While these cuts are high-quality, they do not qualify as “full-blood Wagyu.”

For American consumers who want the highest-quality Wagyu, the American Wagyu Association (AWA) registers cattle to verify genetics. At Caroland Farms, all of our cuts come from AWA-registered, full-blood Wagyu cattle—ensuring the premium marbling, genetics, and quality associated with true Wagyu beef.

What cuts of Wagyu are the most marbled?

Like traditional beef, the amount of fat you’ll see on your Wagyu will depend on the cut of meat you choose. The most marbled Wagyu cuts are ribeye, New York strip, and short ribs, which deliver the highest fat content and signature buttery texture. Cuts like chuck roast, flat iron, and brisket provide a balanced level of marbling, while leaner options such as sirloin tip, flank steak, and tenderloin still remain tender but with less visible fat.

Highly marbled cuts: If you want a richer cut of meat, opt for a classic ribeye, a NY Strip Steak, or a short rib. These cuts are exceptionally fatty and tender, offering an exquisite dining experience that shines in its simplicity. 

Moderately marbled cuts: If you want something slightly leaner that still retains a good amount of marbling, try a chuck roast, flat iron, or brisket. These cuts strike the perfect balance between fat and muscle, and can be roasted, marinated, or smoked to enhance flavor.

Lean cuts: For the most lean cuts, we recommend a sirloin tip steak, flank steak, or tenderloin that has less marbling but still leans on the tender side. Enjoy these flavorful cuts with starchy, nourishing sides to balance out the leanness, or pair them with an olive-oil drizzled arugula and pear salad to keep things light and fresh.

How does marbling affect cooking?

Wagyu doesn’t require the same amount of cooking fats like oils or butters since it’s so luxuriously marbled. The fat from the higher marbled cuts will render down in the skillet, allowing the beef to cook in its own juices. You can add a drizzle of oil or a knob of butter if it suits your personal tastes, but, the steak will usually render enough fat of its own.

How to prepare a Wagyu steak

The art of cooking a great cut of beef is something that will further transform your Wagyu dishes.  Given that Wagyu is a premium product, you’ll want to cook it with care and finesse to get the most out of your delicious beef cut.

Step-by-step steak preparation: 

For stovetop preparation, we highly recommend using a cast-iron skillet since they spread heat more evenly, improving the overall flavor of the steak.

1.  Heat your skillet so it’s relatively hot
2. Next, lay your steak down in the pan over the fat, pressing it down gently and allowing it to cook for roughly 3to 4 minutes per ½ inch of thickness. The rich marbling will render down into fat in the pan, providing a beautiful crust without additional oils or butter. 
3. Flip your steak over and cook it for an additional 3-4 minutes to achieve a perfect medium rare. 
4. When you’re done, let the steak rest for about three minutes before slicing.  

Seasoning your steak:
Highly marbled Wagyu steaks are so flavorful you don’t need to add many extra seasonings, these extraordinary cuts of steak boast their own flavor profile. A sprinkle of Maldon sea salt on your steak and adding a bit of freshly ground cracked black pepper is more than enough to enhance it while letting the natural flavor from the fat shine through.

Wagyu is in a category of its own, and enjoying a deliciously marbled cut of meat is an unforgettable experience you’ll want to repeat. Simplicity reigns supreme here, and preparing Wagyu is more about developing the right technique and less about showmanship. Prepare elegant but simple sides to accompany your beef is all you’ll need to have a top-tier dining experience. Consider whipping up some creamy truffle mashed potatoes, charred broccolini, or glazed baby carrots to complete your Wagyu centerpiece.

Learn more: What to Serve with Wagyu Beef