Marbling in Beef

Marbling is the unsaturated (healthy) fat that is deposited between muscle fibres of the M. longissimus dorsi muscle. Marbling is assessed and scored against the AUS-MEAT marbling reference standards. 

Jac's Kobe Style Wagyu Beef is guaranteed to have a marble score of between 1 and 4 as per the scale used by Aus Meat Graders. Our breeding, age and feeding of our livestock results in a consistant grade within this range with our current average score being 4. Higher marble score wagyu is available by special order. Please hit the contact us button for any enquiries regarding higher marble score wagyu.

The AUS-MEAT marbling system provides an indication of the amount of marbling in beef. The Meat Standards Australia (MSA) marbling system provides an additional indication of the fineness of distribution and the size of marbling pieces. AUS-MEAT and MSA marbling reference standards can both be used to provide more detail about the product.

Marbling is an assessment of the chilled carcase and scored by comparing the proportion of marble fat to meat at the surface of the assessment site that lies within the M. longissimus dorsi boundary. Marbling is assessed against the meat depicted in the marbling reference standards.

Chiller assessors who assess marbling above score 6 must hold a high marbling endorsement as well as the standard Chiller Assessment qualification.