We assess every steak across a set of key quality criteria to ensure that what reaches your door consistently meets our high standards. Our grading considers the following: **Breed & Provenance** We prioritise heritage and specialist breeds known for superior flavour and texture — including Hereford, Longhorn, Wagyu, and Black Angus. Knowing where an animal was raised and how it was farmed is the foundation of quality. **Marbling** Intramuscular fat (marbling) is one of the most reliable indicators of flavour, tenderness, and juiciness. We look for well-distributed marbling appropriate to the cut — what's right for a ribeye differs from what's right for a fillet. **Ageing** Proper ageing is essential to developing flavour and tenderness. We stock both dry-aged and wet-aged beef depending on the cut, and we specify ageing duration where relevant so you know exactly what you're getting. **Colour & Texture** Fresh beef should have a vibrant, deep red colour and a firm, consistent texture. Our butchers inspect every cut before dispatch. **Cut & Trim** We work with skilled butchers who cut to exacting standards — the right thickness, clean edges, and appropriate fat coverage for optimal cooking results. Where applicable, product listings include specific grading information such as Wagyu BMS (Beef Marbling Score) or dry-age duration. If you have questions about a specific product's grading, contact us at hello@thesteaksociety.co.uk.