Steak Grades Explained for Filipino Buyers
Steak labels can read like a foreign language — USDA, marbling, A5, Gold, Meltique. Here's a plain-language guide to the grades we sell and what they actually mean for your plate.
Marbling is the key idea
"Marbling" is the thin web of fat inside the muscle. More marbling generally means more flavour, more tenderness, and a richer bite. Most grading systems are really just ways of measuring marbling and quality.
The grades we carry
Classic Butter-Aged (USDA Angus)
USDA Angus is consistent, well-marbled American beef. We butter-age ours 28 days for extra tenderness and depth. This is the dependable everyday hero — the cut to learn on.
Gold Artisan
A step up: higher-end cattle and higher-end fats for more marbling and a cleaner, more refined eating experience. Ideal for a date night without leaping to wagyu prices.
Meltique
Beef infused with beef tallow so buttery fat threads through the muscle — wagyu-style richness at a friendlier price. Lush and tender; loves a hot sear.
Saikoro Wagyu
Wagyu-style beef cut into thick cubes. Intense marbling, buttery texture, remarkably tender — the special-occasion splurge. Cook gently.
A quick word on A5 and BMS
For Japanese wagyu you'll see grades like A5 and a Beef Marbling Standard (BMS) number — the higher the score, the more marbling, and the higher the price. Our range gives you most of that richness across a much wider budget.
Match the grade to the night
- Everyday: Butter-Aged USDA Angus.
- Treat night: Gold Artisan or Meltique.
- Special occasion: Saikoro Wagyu.
Every pack we ship lists its grade, cut and weight — no mystery beef. Browse the full range or compare in our cut buyer's guide.