Marbling
Wagyu is famous for its marbling, which is the intramuscular fat. It’s this healthy fat that gives Schottländers Wagyu the delicious flavour that sets it apart and a juicy tenderness that’s impossible to replicate with any other breed.
The more marbling that’s present, the higher the quality of the meat, and the more flavoursome the beef. Wagyu fat has a very low melting point and higher ratios of monounsaturated fat (healthy fat) versus saturated fats.
In Australia, wagyu is graded on a scale from zero to nine, while in Japan, the scale goes up to 12. Beef with a marble score of above nine is graded as MS 9+. Schottländers Wagyu cuts are routinely measured at higher than 9+.
Schottländers Wagyu
A cut above the rest
Grading is done by independent experts.
At Schottländers, we use unobtrusive and reliable technology to monitor marbling. Instead of hand-grading the beef by eye, at Schottlanders, a digital system objectively measures the amount of marbling, reducing the potential for error.
We take a cut from the carcass, usually between the 12th and 13th ribs, which is then used to grade the entire animal. This means that some cuts from the same animal may have slightly more or less marbling but each cut from the same animal will be packed under that grade. Each animal is unique, so every carcass is assessed in this way to determine its marble score
Contact us
For more information on the Schottländers Wagyu product and animals, including pricing and availability, please contact the Schottländers team.