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Battle of the steaks: Local vs USDA vs Wagyu
Woooh, Grabe! Totoo nga ang chismis, melts in your mouth! Tenderness, flavor at ang overall experience CHECK NA CHECK! Actually there are different variants of Wagyu according sa prefecture and grading. According to Japan Meat Grading Association. The meat quality grade is divided from A5 to C1. Based on this criteria: Fat Marbling, Color of the meat, color of the fat, firmness and texture. Pero just like in USDA grading it’s even harder to tell the difference between A4 and A5.
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