BEEF MARBLING SCORE

Understanding BMS and Its Importance

Beef Marbling Score (BMS) is an internationally recognized grading system that evaluates the amount of marbling, or intramuscular fat, present in a cut of beef. The scale ranges from 3 to 12, with higher scores indicating a higher degree of marbling. Marbling is a key factor in determining the tenderness, juiciness, and flavor of beef, which is why BMS is an essential metric for assessing premium cuts, particularly Wagyu.

Why BMS Matters

In the United States, beef is typically graded by the USDA, which primarily focuses on overall quality based on color, texture, and fat cover. However, the USDA system does not fully capture the unique qualities of highly marbled beef like Wagyu. Due to its exceptional marbling, Wagyu often exceeds USDA grading standards, which is why the BMS scale is a more accurate reflection of the quality of these cuts.

The BMS scale provides a standardized method to assess marbling, ensuring that you receive beef that meets the highest expectations of flavor and tenderness. It also allows for direct comparison of premium beef across different international grading systems.

The BMS Scale Breakdown

  • BMS 3-4: Low marbling. These cuts are leaner, with minimal fat and a more traditional beef flavor.

  • BMS 5-6: Moderate marbling. These cuts offer a well-balanced combination of tenderness and flavor, with noticeable marbling throughout.

  • BMS 7-8: High marbling. Known for excellent tenderness and flavor, these cuts offer a rich, buttery texture.

  • BMS 9-12: Exceptional marbling. This is the top tier, typically seen in Wagyu and other premium beef. These cuts provide an extraordinary melt-in-your-mouth experience, delivering unrivaled richness and tenderness.

To ensure consistency and transparency, all of our beef is graded using the BMS scale, so you can be confident that the product you receive meets the highest standards of marbling, flavor, and tenderness.

*Image courtesy of Washington State University

*Image courtesy of Washington State University