The Wagyu of Japan has come to be known today as the most highly marbled and most expensive beef produced in the world. The most prized Wagyu of all, the A5 grade, is judged on 4 different criteria, the marbling intensity, the color of the fat, the color of the muscle tissue itself, and the shape of the muscle. If any of these criteria does not match the highest standard then that carcass will not receive the coveted A5 score.
At DeBragga, this is the Japanese Wagyu we offer; the very best, the A5 Wagyu beef. Now many of you know Japanese Wagyu as Kobe beef. Kobe is actually a prefecture, or state, in Japan where Wagyu is produced. In fact there are many places in Japan raising Wagyu. The key is, regardless where in Japan the Wagyu/ Kobe is raised, it is the Japanese government inspector that determines whether a given carcass merits the outstanding A5 score