Grading Guide
The marbling scale gives a quick read on richness, texture, and how each tier is likely to eat.
Grade ladder
Compare the same three individual steaks at every tier: Filet Mignon, New York Strip, and Ribeye.
Leaner expression
Richer expression
1
2
3
4
5
6
7
8
9
Balanced marbling
Balanced
Presenting a marbling grade above USDA Prime, with a clean beef profile. This is the most approachable tier in the range.
Best for
Steak frites, lunch service, high-volume premium menus
Menu signal
Premium Wagyu character without the richest end of the scale.
Signature richness
Signature
A fuller F1 Wagyu expression with stronger marbling, softer texture, and the buttery mouthfeel buyers expect.
Best for
Ribeye, NY strip, Zabuton Denver, chef features
Menu signal
The core Black Origin profile: rich, balanced, and easy to explain tableside.
Flagship marbling
Flagship
Dense marbling, delicate texture, and the most indulgent finish in the Black Origin range.
Best for
Fillet, tasting portions, premium steakhouse features
Menu signal
Use when the marbling itself is the reason to order.
How to use it
Filet Mignon, New York Strip, Ribeye, grill cuts, and slow-cook cuts will all carry the same grade differently.
Think of the 1-to-9 marbling ladder as a richness scale: lower numbers stay more restrained, higher numbers move toward a more decadent eating experience.
The same score will feel different in Filet Mignon, New York Strip, and Ribeye, so buyers read marbling together with the cut, not in isolation.
The scale is most useful when it helps you picture portion size, richness, and how the cut will eat.
Next step
Compare marbling, texture, and cut shape across the product range.
