Distributors, retailers and chefs: because you demand perfection, your customers have come to expect the best and keep coming back for more.
Wagyu beef is known for its tiny flakes of marbling that promote a tender, juicy, buttery yet beefy flavored, delicate piece of beef. Our holistic production system enhances the abundance of marbling. And because not all animals perform the same, we’ve developed a system of grading the beef based on the amount of marbling present with each grade higher on the marbling chart indicating the enhancement of these great features. See our grading scale below for more details.
As an option we offer an additional line of product called Katana Wagyu Beef that was designed to supplement our Imperial Wagyu Beef at times when demand outweighs supply enabling a consistent supply of high-quality Wagyu beef from a trusted source.
Imperial Wagyu Beef is stored in Omaha, NE. Products are available by overnight delivery courier or by using LTL refrigerated freight. Contact us for more information regarding ordering.
Marbling: the difference is in the detail.
At Imperial Wagyu Beef, we strive to clearly communicate quality differences. Referencing the Japanese Beef Marbling Standards (BMS), we sort the carcasses into four distinct grades of our own: 4-5, 6-7, 8-9, 10 and up. Imperial Wagyu Beef staff completes the grading each week to assure you receive the quality grade you expect on a consistent basis. The difference in our grading is visible in the marbling photos below.
- 4-5 = Market Style grade
- 6-7 = Classic grade
- 8-9 = Signature grade
- 10+ = Reserve grade
Ribeye, Striploin and Tenderloin are available in all 4 grades and contain colored inserts to indicate each grade (Market Style – Yellow / Classic – Blue / Signature – Red / Reserve – Black). All other cuts are available in a Reserve/Signature or Classic/Market Style mix.
To understand the Imperial Wagyu Beef grading scale compared to standard USDA grading, refer to the chart below.