Originally Posted by The_Kapn
A very frequent topic here.
The "quality" of the marbling is key.
Not so much the grading or source.
To note, I cooked select, choice and prime so far. Not much of a difference with choice and select. However, the prime that I did was indeed different def due in part to the marbilization. It was tender, moist and flavorful and def better than choice and select for obvious reasons. I just scored two Wagyu's and will report on those since it will be my first time doing Wagyu brisket.
Here is a pic of the marbilization in the prime flat. I snapped it to show the fat content.