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DMP stands for Digital Marbling Percentage — the fine strands of fat woven inside the muscle fibers, not around them. You’ve seen it before — it’s that beautiful marbling that makes Wagyu beef so melt-in-your-mouth tender and buttery.

In most beef, marbling is minimal. But in Fullblood Wagyu, intramuscular fat can make up 40% or more of the meat. That high DMP:
Delivers unmatched flavor and juiciness
Gives Wagyu its signature velvety texture
Contains more monounsaturated fats (the heart-healthy kind)

At 9 Line Farms, we don’t rely on outdated USDA grades like Prime. Instead, we grade our beef by its digital marbling percentage (DMP %):
Black Label: 21–29% DMP
Gold Label: 30–39% DMP
Reserve Label: 40%+ DMP
This system helps you pick what suits your palate — not someone else’s idea of what’s “best.”

More marbling doesn’t automatically mean better. It just depends on what you like. Some customers prefer the richness of a Reserve cut, while others lean toward a Black Label for a leaner bite with that Wagyu edge.