Just as regular beef follows a standard USDA grading system (Choice, Prime, Select, etc.), Wagyu and Kobe beef have their own grading standard, which measures the meat’s intramuscular fat, also known as “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. This score is called MBS or Beef Marble Score.
