Grading Methodology:
Wagyu beef is renowned for its small, finely interspersed specks of fat, known as marbling. This delicate marbling is so consistent and well-distributed that, when cooked properly, it bastes the meat from within, creating juiciness, tenderness, and a depth of flavour unlike any other beef.
Marbling is the most reliable indicator of meat quality, directly influencing both taste and tenderness. It is precisely measured using video image analysis or expressed as a percentage of fat in the carcass, ensuring that every cut of Wagyu meets the high standards our customers expect.
Why grading Wagyu beef is important
At Beyond Beef, our sole goal is to ensure that the end consumer enjoys a consistent eating experience every time they purchase our beef. Around the world — and especially in South Africa — consumers are often frustrated by the variability in tenderness, juiciness, and flavour when buying the same cut of beef.
Through grading the carcasses we remove that uncertainty, delivering premium Wagyu beef that consistently meets the customers expectation — every time.
These 3 components are the only guarantee for a consistent eating experience.
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