M0-2
Lean & clean
A lighter, beef-forward cut with a clean finish and enough marbling to stay juicy.
Best for: Everyday steaks
Steak King guide
Australian Wagyu Marble Score Guide
How intramuscular fat shapes flavour, tenderness and grade.
Marbling is the fine web of intramuscular fat within the beef. As it renders during cooking, it shapes the richness, texture and eating quality of each cut.
Wagyu, explained
What does marble score mean?
Marbling is the fine web of intramuscular fat within beef. As it renders during cooking, it creates richer flavour, tenderness and juiciness. The marble score is a simple way to compare how generously marbled a cut is.
M3-5
Balanced
A generous balance of richness and steak-like bite for an easy upgrade.
Best for: Easy indulgence
M6-8
Rich & buttery
Dense, lace-like marbling creates a softer texture and deeper Wagyu flavour.
Best for: Special dinners
M9+
Exceptional
Intensely marbled, luxurious and best served in smaller portions.
Best for: Celebration cuts
Compare the labels
Other grading systems
USDA grades
USDA Select, Choice and Prime describe increasing quality and marbling levels in American beef. Prime is the highest USDA grade and contains the most abundant marbling.
Japanese grades
Japanese grading combines yield and quality. The familiar A5 label represents the highest yield class paired with the highest quality score.
Australian grading system
The Australian marble score
Select a score to see how the eating experience changes.
The Australian marble score
M0-1
Light marbling
Subtle flecks of intramuscular fat give this beef a clean, characterful flavour while keeping the texture satisfyingly firm.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M0-1. The score is a practical shorthand for the amount and distribution of visible marbling.
M1-2
Light marbling
Fine threads of fat begin to appear through the muscle, bringing a touch more juiciness while preserving a classic beef bite.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M1-2. The score is a practical shorthand for the amount and distribution of visible marbling.
M2-3
Light marbling
Light, evenly distributed marbling adds reliable juiciness and a richer finish without overwhelming the natural beef flavour.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M2-3. The score is a practical shorthand for the amount and distribution of visible marbling.
M3-4
Balanced marbling
Moderate marbling runs throughout the cut, creating a more succulent texture and a noticeably fuller flavour as the fat renders.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M3-4. The score is a practical shorthand for the amount and distribution of visible marbling.
M4-5
Balanced marbling
Generous marbling delivers a rich, balanced eating experience with dependable tenderness and a buttery depth of flavour.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M4-5. The score is a practical shorthand for the amount and distribution of visible marbling.
M5-6
Balanced marbling
A fine web of fat is woven across the beef, softening the bite and producing the rounded richness associated with premium Wagyu.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M5-6. The score is a practical shorthand for the amount and distribution of visible marbling.
M6-7
Rich Wagyu marbling
Abundant marbling carries deeper flavour through the cut, giving the beef a softer texture and a luxurious, juicy finish.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M6-7. The score is a practical shorthand for the amount and distribution of visible marbling.
M7-8
Rich Wagyu marbling
Dense, lace-like marbling creates a richer flavour, a softer texture and the tender, melt-in-the-mouth character expected from high-grade Wagyu.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M7-8. The score is a practical shorthand for the amount and distribution of visible marbling.
M8-9
Intense Wagyu marbling
Very dense marbling gives the beef an exceptionally tender bite and an intense buttery richness that lingers on the palate.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M8-9. The score is a practical shorthand for the amount and distribution of visible marbling.
M9+
Intense Wagyu marbling
The pinnacle of Australian Wagyu grading: intricate, abundant fat is woven throughout the beef for a remarkably rich and delicate eating experience.
Flavour
Intramuscular fat renders through the beef as it cooks, carrying a richer, more rounded flavour.
Tenderness
Fine threads of fat help the cut remain soft, juicy and forgiving on the grill or in the pan.
Grade
M9+. The score is a practical shorthand for the amount and distribution of visible marbling.
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Shop M8-9 Wagyu
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Steakhouse wagyu.
Without the steakhouse markup.
Japanese Wagyu
Aussie Wagyu
£80 for 150g
Sensibly priced
Full-blooded
Japanese genetics + Angus
Best beef on the planet
Grill-friendly structure
Too rich for most to finish
Restaurant-grade flavour
Brilliant once a year
Sustainable as a Saturday night
