The quality of wagyu meat is evaluated on the basis of a strict Japanese assessment system.

The measurements are carried out between the sixth and seventh rib of the cow There are five quality classes that take into account: marbling, colour and texture of the meat and the colour of the fat. 1= poor / 2= unsatisfactory / 3=average /4=good /5=excellent. The evaluation of the meat yield can be divided into rank A (72 %), B (69 %) or C (onder de 69 %). The BMS-score (Beef Marbling Score) indicates the degree of marbling. 8-12=excellent /5-7=good /3-4=average /2=unsatisfactory /1= poor. The colour and brightness of the meat is sorted on a scale of 1 to 7. The firmness of the meat is visually evaluated with a score from 1 to 5.

Wagyu marbrage marbling

Johan Hemelaere tells: “The wonderful marbling of wagyu meat provides an unparalleled sensation in the mouth. The European customer has a reluctant, undeserved, attitude towards the high percentage of intramuscular fat. If one looks at the Japanese evaluation scale, then the European customer already drops out at level 9. In Japan, an evaluation with level 12 means that you have the most expensive and exclusive product in front of you. The fatter the meat, the thinner it should be presented and the less you can eat of it because its sensation is so intense and powerful. Apart from the fat content, the colour of the meat is also very important. The darker the colour of wagyu meat, the better the quality."