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Tomahawk Prime
A5 Japanese Wagyu Ribeye
Gold Wagyu Ribeye
Short Ribs Prime
Tasajo Wagyu
USDA Prime Tomahawk Steak
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Quality Matters
At La Carniceria, we value honesty and integrity both in our food and our suppliers. Everything that flows through La Carniceria must meet or exceed our strict standards. We pride ourselves on working with smaller farms and ranchers who focus on raising their quality herds humanely.
USDA PRIME FLAP MEAT
Only 2% of all U.S. beef grades as Prime and our Elite Flap Meat is it. Exceptionally moist and succulent, with a meaty composition that soaks up marinades better than many other popular cuts.
Try this secret cut today and taste the difference.
LEARN MORE ABOUT
WAGYU & USDA GRADES
What is Wagyu?
Wagyu (和牛- pronounced/WAH-gyoo/) is a term that literally means "Japanese cow" and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture and tenderness.
The world of cows in Japan can be traced by breed, bloodline, and even geography. Beginning in the Meiji Era, the Japanese recognized the value of Wagyu beef and sought to develop it into the highest quality beef in the world. Seeking to preserve the purity of the bloodline, Japan banned the export of Wagyu DNA in 1997.
There are four main breeds of Wagyu in Japan:
- **Japanese Black 黒毛和種 Kuroge Washu** (80% of cattle in Japan)
- **Japanese Brown 褐毛和種 Akage Washu** (18% of cattle in Japan)
- **Japanese Shorthorn 日本短角種 Nihon Tankakushu** (1-2% of cattle in Japan)
- **Japanese Polled 無角和種 Mukaku Washu** (< 1% of cattle in Japan)
By far the most important of the four Wagyu breeds is Kuroge Washu, known for its unique genetic disposition for exquisite marbling. Kuroge Washu is the only breed of cattle that can achieve an A4 or A5 rating by the Japanese Meat Grading Association.
## KOBE CONFUSION
You've probably heard of Kobe beef. But thanks to mislabeling in the U.S., the term is subject to much confusion. For example, beef that is actually only a small percentage Wagyu is often sold at a high premium and labeled as "American Kobe."
In order to be certified Kobe beef, the cattle must be Japanese Black (Kurogewashu) and pure Tajima. Also, the cows must be bred, raised and slaughtered in the Hyogo perfecture of Japan. Finally, the meat must reach a 6 or above on the BMS marbling scale.
(image: kobe-beef.jpg)
## MARBLING AND THE BMS GRADING SYSTEM
Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu Beef. Wagyu is graded for its marbling on a scale of 1 - 12, with 12 being the highest achievable quality.
At this level, the beef is considered a work of art! To be designated as "A5 Wagyu," the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
(image: marbling-and-the-bms-grading-system.png)
Australian Wagyu Marble Scores
Australia is one of the biggest producers of Wagyu beef in the world, and uses its own grading scale, the AUS-MEAT marbling system. this scale goes from 0 (no marbling) to 9+ (extraordinary amounts of marbling), the latter one being the highest grade.
## Blue Label Marble Score 4-5
Riddle with good amount of creamy white fat marbling, MS4 and MS5 Wagyu beef delivers mouthwatering flavor, and softer texture than you'll ever experience fromsupermarket steaks, all thanks to the privileged flavor profile of Wagyu cattle genetics. At a reasonable price, this is the perfect starter Wagyu ... or for those who like to indulge often!
(image: blue-label.png)
## White Label Marble Score 6-7
Richer and denser premium steak cuts, with Marble Score 6 and 7 you'll see significantly more of the gorgeous webbing of fat, and you'll notice a creamier mouth feel in each bite. Buttery without being overwhelmingly opulent, you still indulge in big portions without risking a richness overload.
(image: white-label.png)
## Black Label Marble Score 8-9
With Wagyu marbling scores of 8 and 9 you're entering rarefied real of the billionaires of beef. There's a whole new level of richness to these steaks, with softness approaching stick-of-butter levels. Succulent and juicy, that gorgeous web of creamy intramuscular fat - the marbling - which characterized wagyu beef spreads more throughout the meat, giving in melt - in - your - mouth texture that you'll never forget.
(image: black-label.png)
## Full blood
Full blood hear is the top of Australian Wagyu. The heard has been carefully bred to preserve it's Full Blood Wagyu Genetics. This meat is the closest you'll ever get to an A5 Wagyu outside Japan. This beef has an outstanding flavor and marbling. this meat impresses even the most knowledgeable and demanding palates.
USDA Grades
### USDA PRIME
This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
(image: usa-prime.png)
### USDA CHOICE
Choice beef is widely available to consumers in supermarkets and restaurants. This beef has a good amount of fat marbling, although less than U.S. Prime. U.S. Choice accounts for roughly 50 percent of all graded beef. It can typically be cooked with either dry or moist heat methods without causing excessive dryness. U.S. Choice is an excellent economic alternative to U.S. Prime. You can grill, fry, roast , or bake this beef as well as stew it or braise it.
(image: usa-choice.png)
### USDA SELECT
Select beef is also widely available in the retail market. It is much leaner than U.S. Choice and tends to be less tender or juicy. U.S. Select was formerly labeled as "Good." Due to the low-fat content in this meat, it should be reserved for moist heat cooking methods to prevent drying. Moist heat methods include braising, stewing, steaming, and poaching. Cooking in a slow cooker is one example. These methods help break down tough fibers that are usually present in this meat.
(image: usda-select.png)
## HOW THE USDA GRADES YOUR STEAK!
Marbling is the most prized feature in steaks. It is characterized by thin streaks of fat between muscle tissue. When cooked, the fat melts. This gives the meat unparalleled tenderness and a rich, buttery flavor.
### Good Quality!
Slight marbling
(image: steak_select.png)
### Great Quality!
Moderate marbling
(image: steak_choice.png)
### Highest Quality!
Abundant marbling
(image: steak_prime.png)