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Lobel's Standards for American Wagyu Beef

Our customers trust us to select only the finest meats available—the crème de la crème. So we have established the Lobel’s standard of quality for Wagyu beef.

Marbling

Lobel’s American Wagyu is densely marbled, exceeding USDA standards for prime grade. Using the 12-point marbling score scale, our Wagyu will score 9 points or higher. At that level, the Wagyu is marbling is abundant and evenly distributed throughout the meat.

Maturity

Developing an intricate network of marbling—fine rivulets of intramuscular fat—takes time. There’s just no substitute for it.

The cattle that yield Lobel’s American Wagyu beef are on a feeding program a minimum of 450 days. Mass-marketed Wagyu beef comes from cattle that are on a feeding program for about 150 days. Such young cattle simply cannot develop marbling as dense as that of mature cattle.

Diet

For most of their lives, Lobel’s American Wagyu cattle are fed a variety of natural grains—a 100% vegetarian diet, absolutely free of any animal by-products. Their feed program is free of subtherapeutic antibiotics and growth hormones.

Dry Aging

Wagyu beef is incredibly tender and extremely delicate meat. Consequently, it requires a shorter time in our patented dry-aging lockers. Lobel’s American Wagyu is dry aged for a minimum of three weeks and up to six weeks.

More About American Wagyu

Wagyu Beef Selections

Lobel’s Standards for American Wagyu Beef

Preparing Wagyu Beef

Recipes

Thickness and Serving Size Chart

Setting the Record Straight

We get an increasing number of customers and site visitors asking various questions about Wagyu beef. It’s clear that as more and more people experience this delicacy, the more they want to know what makes it so special.

Unfortunately, there is a lot of misinformation about Wagyu beef floating around and its relationship to the famed Kobe beef of Japan. So, we’d like to set the record straight.

What Wagyu Beef Is and Isn't

Is Wagyu Beef the same as Kobe Beef?

Measuring the Quality of Wagyu Beef

You Get What You Pay For

The Balsamic Vinegar Example


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