Robb Walsh on The Future Of American Kobe

Excerpt:

"When it comes to beef, marbling -- or intramuscular fat -- is the measure of quality. The marbling in Kobe beef exceeds anything else in the marketplace. [...] The USDA grades beef as Prime, Choice or Select. USDA Choice is roughly 15 percent more marbled than USDA Select, and Prime is about 15 percent more marbled than Choice. Beef from Wagyu cattle goes off the USDA scale. The highest-quality Kobe is around 20 percent more marbled than USDA Prime."


"A Cut Above" by Robb Walsh (In the Houston Press)

E.M.