MARBLING (MB)
Marbling is the fat that is deposited between muscle fibres
(intramuscular fat). Marbling is assessed on the chilled Carcase at
the M.longissimus dorsi muscle and scored against the AUS-MEAT /
MSA Marbling reference standards.
The AUS-MEAT Marbling system provides an indication of the
amount of marbling in beef measured from 0 (least) to 6 (most).
AUS-MEAT Marbling is assessed against the proportion of marbling
to meat depicted in the Marbling reference standards. The MSA
marbling system provides an additional indication of the distribution
of marbling pieces, and is scored from 100 (least) to 1190 (most)
in increments of ten (10). The AUS-MEAT marbling and the MSA
marbling evaluation systems can be used together to provide more
detail about the product.
The MSA grading system uses MSA marbling scores in the
prediction of eating quality.
Chiller Assessors who assess AUS-MEAT marbling above marbling
score 6 must hold a high marbling endorsement as well as holding
the standard Chiller Assessment Qualification
The secret to why Wagyu is the ‘world’s luxury beef’ lies in the unique Wagyu marbling.
Marbling refers to finely dispersed, visible fat found between muscle fibre bundles within the meat, that gives it extra juiciness and flavour.
Achieving marbling in Wagyu beef is determined by the genetics of the animal and the nutrition in the feeding program. For breeding, producers use the genetic evaluation tools provided by the Australian Wagyu Association to determine the animals that have a high potential for marbling.
Australian Aus-Meat grading to define marbling, range from 0 to 9+, with 0 being the lowest and 9+ being the highest and most valuable.
Australian Fullblood Wagyu typically average Aus-Meat marble score of 8, more than three-fold the average of any other breed. Wagyu can achieve marbling well beyond 9+.
Marbling refers to finely dispersed, visible fat found between muscle fibre bundles within the meat, that gives it extra juiciness and flavour.
Achieving marbling in Wagyu beef is determined by the genetics of the animal and the nutrition in the feeding program. For breeding, producers use the genetic evaluation tools provided by the Australian Wagyu Association to determine the animals that have a high potential for marbling.
Australian Aus-Meat grading to define marbling, range from 0 to 9+, with 0 being the lowest and 9+ being the highest and most valuable.
Australian Fullblood Wagyu typically average Aus-Meat marble score of 8, more than three-fold the average of any other breed. Wagyu can achieve marbling well beyond 9+.
