Like the American meat grading system (Select, Choice, Prime) the Japanese system is based on an examination of fat marbling (called intramuscular fat) in a given piece of meat.  Fat not only carries flavor, but when distributed properly in tiny veins throughout the meat it melts during cooking, resulting in a more tender and moist steak.

The Japanese, as a culture, are extremely fond of heavily marbled steaks, and have bred wagyu cattle to attain levels of intramuscular fat far beyond those found in conventional American beef.  This gives them a silky smooth texture and rich, buttery flavor totally unlike conventional beef.  They are also believed to freeze better than conventional beef.

Even low-grade Kobe beef is more tender and has more flavor, less saturated fat, and a lower melting temperature than typical beef.

The Japanese Beef Scale

The Japanese marbling scale (aka the MBS) runs from 1-12.  Converting between disparate scales is tricky, but to better illustrate what these numbers mean: Prime (the highest grading category on the USDA scale), tends to come in between 3-4 on the Japanese scale.  USDA Choice (the highest grade of beef found in most grocery stores) tends to come in at or below a two.

Marx Foods Kobe Beef

We currently offer Grade 7+ Kobe Tenderloins, Grade 6 Kobe NY strip steaks, Grade 6 Kobe ribeye steaks, and Grade 3 Kobe beef flank steaks and Kobe tri-tip steaks from wagyu beef raised in Australia.  Because flank steaks and tri-tips are naturally less marbled than the rest of the cow, Grade 3 is actually very high for those cuts.

Grade 6 & 7 wagyu beef is generally regarded an affordable compromise that gives you extremely high quality Kobe beef while avoiding the extravagant prices of the highest grades. 

However, we do have access to higher grades and even imported Japanese Kobe beef (considered the very best of the best) should you want to go all out.  To inquire about these higher grades, please contact us.

Kobe Burgers & Kobe Hot Dogs

Kobe beef burgers, Kobe sliders, and Kobe frankfurters aren’t graded on the Japanese scale.  Don’t worry, there’s plenty of flavorful fat in them ready to cause exciting flare-ups on your grill.  Kiss dry burgers goodbye with Kobe!