tag:blogger.com,1999:blog-5263240463544133494.post5158971138910125473..comments2024-02-27T15:40:02.349-08:00Comments on Peninsula Foodnews: Imported Japanese A-5 WAGYU Now Available From US Foodservice San FranciscoBrian Isaeffhttp://www.blogger.com/profile/16854826419107183478noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5263240463544133494.post-56956754000628887392009-09-25T09:20:07.966-07:002009-09-25T09:20:07.966-07:00"The Wagyu Beef" - also known as "K..."The Wagyu Beef" - also known as "Kobe Beef" is the ultimate masterpiece of Japanese Beef. Wagyu are raised with pride and care all over Japan, and they provide truly world class high quality beef. Wagyu is strictly graded and sorted info five classes by professionals from the Japan Meat Grading Association from A 1 to A 5. A5 is the highest grade of Wagyu Beef. One of the most important factors for grading beef quality is "marbling", which refers to the fine white streaks of fat that run through lean beef and enhance flavor and tenderness. "The Wagyu" has excellent marbling that puts it among the world's top class. Furthermore, the fat in "The WAGYU" melts at just 77F (25C), a lower temperature than any other beef. This explains why "The WAGYU" melts in your mouth for a sensational burst of flavor from the very first bite.<br /><br />Therefore we are stocking the "best of the best" in a Japanese A5 waygu beef. But Fernando, thanks for your comment.Brian Isaeffhttps://www.blogger.com/profile/16854826419107183478noreply@blogger.comtag:blogger.com,1999:blog-5263240463544133494.post-5821702581551133732009-09-25T09:13:14.703-07:002009-09-25T09:13:14.703-07:00The name A-5 is incorrect asA, B, and C are yield ...The name A-5 is incorrect asA, B, and C are yield score numbers for carcass in Japan and have nothing to do with quality. <br />The nbr 5 etc is correct.<br />Most widely used is teh Beef marbling Score (BMS ) from 1 to 12Fenando HartwigUnknownhttps://www.blogger.com/profile/04289275574335640139noreply@blogger.com