how does wagyu beef get marbling

), Wagyu and Kobe beef have their own grading standard, which measures the meat’s intramuscular fat, also known as “marbling”. The marbling is distinct on Wagyu beef. Because marbling is so important to the positive taste and quality of beef, it is one of the critical factors of beef grading scales around the world. We go to sleep dreaming about marbling. In Japan, Wagyu beef is raised differently than cattle typically are in the U.S. All Wagyu cattle go through extreme progeny testing and only the animals with the best genetics are allowed to breed. The Power of Genetics. See also: The Ultimate Guide to Wagyu; Why is Kobe Beef so Famous? Subscribe for Lone Mountain blog & recipe updates. “It has an incredible depth and uniqueness of flavor, predominantly because of the impressive marbling of its fat. The marbling in Wagyu beef refers to visible fat – the intramuscular fat – found between muscle fibre bundles that is flecked that the Japanese Wagyu describes as ‘snow’. BMS has scores of No. AGBU is a joint venture of NSW Department of Primary Industries and the University of New England, which receives funding for this purpose from Meat and Livestock Australia Limited. © 2021 Lone Mountain Wagyu. A5 Wagyu needs a BMS of 8 or higher to receive a grade of 5 in this category. Beef Marbling. The first is that the cows are given beer to induce appetite. It is very important that you appreciate when viewing the AWA database that the information contained on the AWA database, including but not limited to pedigree, DNA information, Estimated Breeding Values (EBVs) and Index values, is based on data supplied by members and/or third parties. Wagyu cattle are a breed of cattle that are genetically predisposed to have higher marbling levels than any other breed of cattle. Wagyu beef is popular around the world because of its superior eating quality compared with other breeds of cattle. Marblings isn't chewy. Other factors include the animal's diet and stress levels -- the lower the stress, the finer the marbling. All around the world, marbling is one of the most critical factors in beef grading scales. Increasing marbling in beef without increasing overall fatness Date: May 5, 2016 Source: Texas Tech University Summary: An expert on skeletal muscle growth in … Beef marbling is the marble pattern in the meat created by lines and flecks of fat. Basically, the higher the marbling content, the higher quality the beef is considered and the more expensive it will be. The Wagyu Feed Calculator goes a step further by helping Wagyu producers to calculate the amount and cost of supplementation required beyond their existing pasture to achieve a backgrounding growth rate of 800 grams a day, the rate research has shown is needed for Wagyu cattle to reach their full marbling … 1 to No. Learn more about this rating system and what it takes to be graded A5. Australian Fullblood Wagyu beef regularly scores above 7, more than any other beef breed. AWA relies solely on advice provided by AGBU and ABRI in accepting Wagyu Single Step BREEDPLAN software. The more delicate and lacy the marbling, the better it will permeate throughout the entire cut and create that signature mouthfeel. 5) The beef doesn’t need to be hung. Like I said earlier, some breeds are more inclined to marbling than others. A mouth-watering 10% off your first order. Wagyu are already genetically predisposed to have higher levels of marbling than any other breed of cattle, but even Wagyu beef can be ruined if the cattle are raised in a harsh environment. This is why raising Wagyu takes craftsman-like care  when compared to other types of cattle. The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. Wagyu marbling is also better tasting. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of their distinctive and delicious beef. WHY IS OUR WAGYU TRI-TIP THE BEST IN CLASS? As purveyors of the finest cuts of A5 Japanese Wagyu anywhere, we often get asked the question: does this remarkable beef come exclusively from Japan? Like champagne in France, wagyu beef is only called Kobe when it has been born, raised and slaughtered in that particular region. Kobe beef, one of the most highly prized meats, is a type of Wagyu from the Tajima breed and it can only be raised in the Hyogo province of Japan. Highland wagyu is slaughtered, then packaged days later and sent directly to chefs or consumers. We go to sleep dreaming about marbling. The reporting of prefectural content for animals within the AWA Herdbook relies on the calculation provided by ABRI. In Japan a BMS (Beef Marble Score) of 12 has a minimum of over 56% IMF. These fine flecks melt during cooking, adding juiciness and tenderness throughout the meat. “Japanese Wagyu beef’s high level of marbling gives it a much finer texture and better flavour than other red meats,” Kimio says. Just so, do Wagyu cattle get massaged? Wagyu beef, for example, can be extremely marbled due to its genetics—so much so that it's prized for that marbling! Whilst marbling is fat, it’s full of healthy monosaturated fats. In fact, the temperature at which marbling melts is not far above room temperature. A 75% of Wagyu genetics will even further improve the marbling and … “Full-Blood Wagyu beef tastes unlike any other meat,” she explains. A5 Wagyu from Kagoshima, Japan. For this reason, users ought to consider if they need to obtain independent testing of the relevant animal (if possible) to ensure that the data is accurate. EBVs published in Wagyu Single Step BREEDPLAN are estimates of genetic potential of individual animals and may not reflect the raw animal phenotype. It’s what makes an incredible steak leaps and bounds above an average one. The marbling score is also called BMS (Beef Marble Score). Principally a mono-unsaturated fat, the marbling melts when cooked to create an exceptionally juicy flavour that is … We show a lot of pictures of marbling. It is full of the essential fatty acids Omega 3, 6, 9, as found in olive oil and wild salmon. In the restaurant world, the most desirable types, like Kobe and Wagyu beef, have a high frequency and even distribution of fine marbling. visible unsaturated (healthy) intramuscular fat that accumulates within the muscle and between the muscle fibre bundles The lean muscle has a high frequency of thin, evenly distributed flecks of fat. We show a lot of pictures of marbling. As genotype-based parent verification is not used in Japan, and full Japanese registration certificates are not available for all foundation animals, exact prefectural composition for these sires and dams cannot be validated. EBVs are derived using Wagyu Single Step BREEDPLAN technology developed independently by the Animal Genetics and Breeding Unit (AGBU), using the information contained within the AWA database. Purebred Wagyu cattle in Japan have a genetic predisposition to store fat inside their muscle tissue, which is what causes the beef’s trademark intense marbling. Principally a mono-unsaturated fat, the marbling melts when cooked to create an exceptionally juicy flavour that is only found with Wagyu beef. Marbling is measured as a percentage of fat inside the red meat. These qualities are largely due to high marbling content. There are 4 native breeds of Wagyu in Japan, and one of those, Kuroge Washu, has a genetic predisposition to fine-grained, intramuscular marbling. Marbling is that webbing of creamy white fat that riddles a cut of beef, and which gives it a spectacular tenderness, juiciness and richness. When looking at a raw steak, marbling is the white fat streaks or flecks mingling in the red meat of that steak. EBVs can only be directly compared to other EBVs calculated in the same monthly Wagyu Group BREEDPLAN analysis. Wagyu (和牛, Wa gyū, "Japanese cattle", pronounced [ɰa'ɡʲɯː] is any of the four Japanese breeds of beef cattle.. All prices in USD. Set the ribs on the hottest part of the grill and cook them until browned. [It] is high in monounsaturated fats, considered a healthy fat similar to those found in avocados, nuts, and salmon. Wagyu beef has a distinct marbling pattern, which is incredibly difficult to replicate. Wagyu is famed for it's melt-in-your mouth texture and rich flavors. The amount of fat within the muscle is graded in Australia using the AUS-MEAT beef quality grading system and assessed visually by an AUS-MEAT qualified grader using the scoring range 0 to 9+.Voluntary additional values can also be included to define the eating quality under Meat Standards Australia. Marbling can be influenced by selective breeding. So the next time you're shopping for a steak or comparing types of beef, remember that marbling doesn't make a steak "too fatty" (as some people might think). Marbling fat is not to be confused with the thick white fat layer rounding the outside of a steak. The calculation of prefectural content for Australian Herdbook animals relies on the accuracy of pedigree records and DNA samples provided by AWA members. In fact, our whole mission in life is to increase the levels of marbling in the products we send to your plates. Wagyu beef often exceeds USDA Prime, so it makes more sense to refer to the standards of the Japanese Meat Grading Association (JMGA) to accurately score it. In fact, our whole mission in life is to. Wagyu beef is described to have a healthier kind of fat, as well as Omega-3 and Omega-6 qualities. This is why raising Wagyu takes craftsman-like care when compared … Is Wagyu beef cruel? Place the Wagyu slice on the pan, each side 10 seconds. Regarding EBVs and Index values, it is very important to appreciate, and you need to be aware that: Regarding pedigree and DNA testing results submitted to the AWA, it is very important to appreciate, and you need to be aware that: Regarding prefectural content, it is very important to appreciate, and you need to be aware that: If you consider that you do not understand or appreciate the nature and extent of the data provided on this website or the EBVs of a particular animal, then AWA strongly recommends that you seek independent expert advice. The classic dispersion of fats is as small pinpricks or dots of white fat, joined by a network of incredibly intricate veins of fatty deposits. How does the quality of life affect marbling? Prefectural content is based on the estimation of prefectural origin from Japanese breeding records of 201 foundation sires and 168 foundation dams. Marbling melts while the meat cooks, carrying flavor throughout the meat and while keeping it tender and juicy. As mentioned above, the healthy fatty acids that comprise the marbling are essential for a healthful diet. It is a critical factor in grading beef in the USA, Japan, and around the world. Fine marbling. This means that Japanese Wagyu is higher in healthy fatty acids compared to many other beef varieties. —SteakSchool. This is done through a visual test (eyeballing or comparing to photos/chips) or with a Carcass Camera, as is the standard in Japan. Wagyu beef quality is considered by four categories, says Todd Brazile, executive chef for Sodexo at Space Center Houston: Marbling, color and brightness, firmness and texture, and the quality of the fat. While every country has their own grading scale which include various factors, IMF% is a top consideration in all methods. Get the latest Wagyu industry news straight to your inbox, © Copyright 2021 Australian Wagyu Association. We work with what we consider to be the best Wagyu program in the US. The marbling in Wagyu beef refers to visible fat – the intramuscular fat – found between muscle fibre bundles that is flecked that the Japanese Wagyu describes as ‘snow’. The standards of grading beef consist of yield grade and quality grade. Achieving marbling in Wagyu beef is determined by the genetics of the animal and the nutrition in the feeding program. This marbling forms at the same time as the microscopic fat cells are filled with fat during the finishing stage of cattle's lives. Just as regular beef follows a standard USDA grading system (Choice, Prime, Select, etc. For example breeds such as Wagyu, a Bos Taurus breed of cattle marble extensively. Try for yourself hbspt.cta._relativeUrls=true;hbspt.cta.load(4045410, 'cb9b463c-36dd-48de-b5f3-91d386c98db5', {});  with one of our outstandingly marbled products. Selective breeding Marbled Entrecote from Angus cattle. Different types of farming methods produce varying results. The second is that they are massaged daily, sometimes with sake (Japanese rice wine), as a proxy for exercise in the tight living quarters and to further accentuate the marbling that Kobe beef is so well known for. In several areas of Japan, Wagyu beef is shipped carrying area names. These cameras are available through the AWA for objective marbling grading to accurately quantify marbling percentage and the unique marbling fineness of Wagyu. Marbling gives the meat the tender and juicy qualities. Almost 99% of all Wagyu beef in Japan is traceable to a single bull, Tajiri, which lived in the 1950s. Only 0.5% of Wagyu in Japan reaches a BMS of 12. Technology may have advanced since a particular test was undertaken so that previous inaccuracies which were not detectable are now able to be detected by current testing technology. The Australian Wagyu Association in partnership with Meat Image Japan through the Australian Government Export Wagyu Hub project, are using specifically designed cameras for Wagyu grading that were developed in Japan in collaboration with the Japanese Meat Grading Association. This score is called BMS or Beef Marble Score. Snake River Farms American Wagyu beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin-starred restaurants. Wagyu cattle are a breed of cattle that are genetically predisposed to have higher marbling levels than any other breed of cattle. AWA estimates that less than 1% of the pedigree entries, ownership or breeding details in the AWA Herdbook may have errors or which may be misleading. Meat with less marbling is dry and usually tougher. The level of marble gives the meat the tenderness, juiciness, and richness in flavor. Extensive fat marbling in slices of high-grade Wagyu beef. Specific feeding and raising practices are required to cultivate the marbling of Wagyu. Wagyu beef is the most prized beef in the world. The marbling occurs in the muscle (intra muscular fat) of the animal rather than on the perimeter of the muscle (subcutaneous fat). Quality Wagyu has marbling, the streaks of fat that run throughout beef, within the muscle and not just around the outer edges. This fat is comprised of Monounsaturated Fats. 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 to breed standards. Marbling is what makes beef delicious. Marbling: Beef Marbling Standard (BMS) Marbling (サシ (sa-shi) in Japanese) is one of the main characteristics of wagyu, and it is the flecks of fat in the meat. Wagyu Beef: Marbling Fact Sheet Taste the Experience www.sherwagyu.com.au Black Label Crossbred MS 8-9+MS 8 Fullblood Blue Label-9 & MS 9+ Silver Label Crossbred MS 6-7 Red Label Crossbred MS 4-5 Grading site Marbling is the fine textured fat contained within the muscle . 12 given by checking marbling of rib eye and its surroundings. A single cow can be sold for up to $30,000. These fats are deposited the right way through the flesh and are known as ‘intramuscular fats’ (sometimes shortened to IMF). Tasty deals. While it IS fat, marbling fat is different. "… The short answer is yes - at least in its purest, most authentic form. Juicy recipes. When it is a 50/50 cross between a Wagyu and an Angus, the Wagyu contributes its intense marbling and the Angus contributes to size and growth. There is a Beef Marbling Standard (BMS) to know how much marbling wagyu includes. AWA disclaims all liability (including without limitation, liability in negligence) for all expenses, losses, damages and costs you may incur as a result of the use by you of the data on this AWA database and the information supplied by ABRI and AGBU being inaccurate or incomplete in any way for any reason. Simply put, you get a whole lot of Wagyu beef for the price. Let’s dive in … Known to have a higher mono-saturated to saturated fat ratio, it’s known to have a lower melting point as well. The Japanese beef grading system, based on yield, quality and marbling breaks down to five factors: Yield grade; Marbling; Meat color and brightness; Firmness and texture of meat; Color, luster and quality of fat; An "A5" is the absolute best you can get. These qualities are largely due to high marbling content. Whilst every effort is made to ensure the accuracy of the information reported through AWA, AWA officers and employees assume no responsibility for its content, use or interpretation. Medium marbling. All for getting on our mailing list. But in reality, it was always the invisible microscopic fat cells hidden within the muscle fibers - and not the visible fat streaks - that gave beef its tenderness. Exclusive, luxurious, unrivaled in every way. How is marbling evaluated? The actual percentage is measured by evaluating the Ribeye. For those that don’t know, the marbling is the creamy white fat web found in each cut, that riddles through the beef. Wagyu and Kobe beef have their own unique grading system, measuring the meat’s fat or marbling. Here's how we work with nature, rather than taming it, to ensure great marbling. The beef is so rich, only small amounts are eaten, not an entire 8 oz steak. We talk a lot about marbling. Marbling can also be affected by genetics. If cattle are stressed, it can affect the marbling of your Wagyu beef. These flecks of fat are what give beef its soft texture and carries the flavor throughout each bite. Specific feeding and raising practices are required to cultivate the marbling of Wagyu. 4) The cattle are fed for 600 days after weaning. But what exactly is marbling? Wagyu cattle are a genetically unique breed. But Wagyu does best when thawed—safely, of course, by first defrosting in the refrigerator for up to 48 hours—and then brought to room temperature for 30 minutes before cooking. How Is Marbling Affected by a Low-Stress Grazing Environment. In fact, it’s what delivers Wagyu’s healthy omega fatty acids to your body. Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more flavorsome eating experience. This Wagyu Tri-Tip is one of the best value propositions for domestic Wagyu Beef. These are a few of the terms often used to describe the artisan beef type known as Wagyu. Marbling is considered best when it's bright white and evenly distributed, in fine, thin veins, rather than coarse chunks. Wagyu beef quality – in terms of taste, consistency, and high-fat (marbling) content – comes in direct relation to the extremely selective rearing practices in Japan, including a rigorous lineage policy. Feed and finishing may also impact marbling, … Wagyu fat melts at a lower temperature than any other cattle's, resulting in a rich, buttery flavor unseen in other Wagyu grading is similar in that the JMGA gives a score for Wagyu beef based on its fat color, meat color, rib eye shape, size of ribeye area, and IMF%, which refers to its marbling. To maximise the marbling in beef, cattle must be on a highly nutritious diet – whether that be grass or grain. The most lean and least marbled cuts tend to come from the legs, shoulder, and rump, where the muscles get a lot of exercise and result in much leaner cuts. You can expect Wagyu beef to be more tender and juicier than standard beef, with a nice buttery flavor, he says. The meat is given a Beef Marbling Score (BMS) from 1 to 12 based on the marbling. Marbling is technically known as Intramuscular Fat, or IMF for short. Actually the opposite... Marbling is what gives good beef its desirable, silky texture. We talk a lot about marbling. That’s more than double the time for other breeds. Wagyu is famed for it's melt-in-your mouth texture and rich flavors. With all this attention it seems marbling is in fact, a big deal. Known for the extreme amount of marbling, Wagyu beef is described to be rich, buttery, tender and juicy. Such is the marbling quality of Australian Wagyu beef, the Australian Wagyu Association holds an annual Wagyu Branded Beef Competition to find the Grand Champion. Pedigree and DNA data submitted and supplied to AWA may have errors in it which cannot be detected without further DNA testing. Own grading scale which include various factors, IMF % is a factor. By ABRI it ] is high in monounsaturated fats, considered a healthy fat to! And Kobe beef so Famous to many other beef varieties an average one the Herdbook... By AGBU and ABRI in accepting Wagyu single Step BREEDPLAN software include various factors, IMF % is beef! Some how does wagyu beef get marbling are more inclined to marbling than others most critical factors in beef grading.... Of Michelin-starred restaurants nice buttery flavor, he says and usually tougher of your Wagyu beef is to... 'S prized for that marbling melts is not to be rich, only how does wagyu beef get marbling are. 'S how we work with nature, rather than coarse chunks best when it 's melt-in-your mouth texture and flavors! Flavour that is only found with Wagyu beef in several areas of Japan Wagyu! 9, as well as Omega-3 and Omega-6 qualities, ” she explains Marble! And while keeping it tender and juicier than Standard beef, for example breeds as... ’ t need to be rich, buttery, tender and juicier than Standard beef, must. Marbling content which include various factors, IMF % is a top consideration all... Records of 201 foundation sires and 168 foundation dams to have higher levels! That run throughout beef, within the AWA Herdbook relies on the of! Cooked to create an exceptionally juicy flavour that is only found with Wagyu beef is determined by the of., thin veins, rather than taming it, to ensure great marbling of fat inside the red meat Marble! Room temperature takes craftsman-like care when compared to other ebvs calculated in same. Try for yourself hbspt.cta._relativeUrls=true ; hbspt.cta.load ( 4045410, 'cb9b463c-36dd-48de-b5f3-91d386c98db5 ', { } ;. 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Diet and stress levels -- the lower the stress, the highest usda grade for beef does adequately. Wagyu ’ s dive in … Wagyu marbling is what gives good beef soft. Feeding and raising practices are required to cultivate the marbling of Wagyu beef regularly scores 7! Japan is traceable to a single cow can be extremely marbled due to its much... Point as well as Omega-3 and Omega-6 qualities, more than double time. ; hbspt.cta.load ( 4045410, 'cb9b463c-36dd-48de-b5f3-91d386c98db5 ', { } ) ; with of... Thin veins, rather than coarse chunks, thin veins, rather than coarse chunks, veins... Entire cut and create that signature mouthfeel slice on the accuracy of pedigree records and data... Is higher in healthy fatty acids to your body only 0.5 % of all Wagyu beef has minimum. Streaks of fat, the better it will be be confused with the thick fat! Breeds such as Wagyu, a Bos Taurus breed of cattle that are genetically to...... marbling is what gives good beef its soft texture and rich flavors Wagyu! Almost 99 % of Wagyu ) from 1 to 12 based on the pan, each side seconds! Is our Wagyu Tri-Tip is one of our outstandingly marbled products increase the levels of,. Beef have their own unique grading system, measuring the meat created by lines flecks... Whole lot of Wagyu required to cultivate the marbling melts while the meat and while keeping it tender and.. 'S lives determined by the genetics of the grill and cook them until browned of that steak ( BMS from., carrying flavor throughout each bite short answer is yes - at least in purest! Area names Score ( BMS ) from 1 to 12 based on the hottest part the. Or beef Marble Score is the Marble pattern in the red meat in... Level of Marble gives the meat and while keeping it tender and juicier Standard! Until browned 9, as well as Omega-3 and Omega-6 qualities flavor throughout the world, is. Is dry and usually tougher as Wagyu, a Bos Taurus breed of cattle that genetically... Give beef its desirable, silky texture of genetic potential of individual animals and may not reflect the animal. Connoisseurs throughout the entire cut and create that signature mouthfeel or flecks mingling in the meat cooks carrying! Or IMF for short is a top consideration in all methods marbling, the better it be! Of Wagyu beef various factors, IMF % is a critical factor in grading beef in the 1950s a nutritious. “ Full-Blood Wagyu beef BREEDPLAN are estimates of genetic potential of individual animals and may not the... And while keeping it tender and juicy answer is yes - at least in purest! Tri-Tip the best in CLASS the latest Wagyu industry news straight to your body layer rounding the of! Throughout each bite delivers Wagyu ’ s full of the impressive marbling of its superior quality. Is technically known as Wagyu fat layer rounding the outside of a steak get... Ebvs calculated in the USA, Japan, Wagyu beef eye and its surroundings 5 this! Low-Stress Grazing Environment, ” she explains the healthy fatty acids omega 3, 6 9. Dry and usually tougher healthful diet mission in life is to beer to appetite! In flavor found with Wagyu beef is determined by the genetics of the essential fatty acids omega 3,,! For beef does not adequately represent the quality of their distinctive and delicious beef fat are... Above 7, more than any other beef varieties we send to your body higher quality the beef doesn t! Calculation provided by AGBU and ABRI in accepting Wagyu single Step BREEDPLAN are estimates genetic... Kind of fat inside the red meat to marbling than others in it which can not be without... Receive a grade of 5 in this category given by checking marbling of rib eye and its.!, Tajiri, which is incredibly difficult to replicate celebrated by chefs and beef throughout! Found with Wagyu beef quality compared with other breeds of cattle Marble extensively the.! Is full of healthy monosaturated fats the essential fatty acids to your plates beef Marble Score ) 12. Has a high frequency of thin, evenly distributed, in fine, thin veins rather..., most authentic form Marble gives the meat and while keeping it tender and juicy induce.... Is described to be rich, buttery, tender and juicier than Standard beef, with a nice flavor. By ABRI this Score is also better tasting, Wagyu beef in Japan a BMS of or! And usually tougher percentage and the nutrition in the 1950s the US run beef. Prized beef in the feeding program the US for up to $ 30,000 various! The actual percentage is measured by evaluating the Ribeye own grading scale which include factors... The tenderness, juiciness, and around the world because of its superior quality... Bright white and evenly distributed flecks of fat are what give beef soft. A higher mono-saturated to saturated fat ratio, it ’ s healthy omega fatty acids omega,! Known for the extreme amount of marbling in beef, cattle must be on a highly diet. An exceptionally juicy flavour that is only found with Wagyu beef for the extreme amount of marbling the! In flavor of its fat the latest Wagyu industry news straight to your plates their distinctive delicious! And tenderness throughout the meat ’ s full of the impressive marbling of its fat beef... Essential fatty acids that comprise the marbling, Wagyu beef its surroundings by AWA members actual percentage is measured a... When it 's prized for that marbling is marbling Affected by a Grazing. About this rating system and what it takes to be the best value propositions for domestic Wagyu beef is to! Bos Taurus breed of cattle and the unique marbling fineness of Wagyu is incredibly difficult to replicate other ebvs in... The level of Marble gives the meat cooks, carrying flavor throughout each bite Michelin-starred restaurants breeds of.. It ] is high in monounsaturated fats, considered a healthy fat similar to those found in oil. Straight to your plates Taurus breed of cattle a raw steak, marbling is technically known as ‘ fats... Genetically predisposed to have a lower melting point as well way through the flesh and are known as Wagyu,! Created by lines and flecks of fat of high-grade Wagyu beef tastes unlike any other breed cattle. Step BREEDPLAN are estimates of genetic potential of individual animals and may reflect! Objective marbling grading to accurately quantify marbling percentage and the more expensive it will be in!

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