Japanese Wagyu beef is graded by the Japanese Meat Grading Association (JMGA). The JMGA evaluates beef based on several key factors, including marbling (intramuscular fat), meat color and brightness, firmness and texture, and fat quality. These criteria are crucial as they determine the beef’s tenderness, flavor, and overall quality.
The JMGA grading system ensures consistency and high standards, helping to maintain the premium reputation of Japanese Wagyu beef globally.
How Does the Japanese Wagyu Beef Grading System Work?
The Japanese Wagyu beef grading system is based on two key factors: Yield Grade and Meat Quality Grade. The Yield Grade, labeled as A, B, or C, measures the amount of meat compared to the carcass’s overall weight. The Meat Quality Grade, ranging from 1 to 5, focuses on factors like marbling (BMS), color (BCS), fat quality (BFS), and firmness of the meat. I’ll go into more detail on these factors later, along with graphics to help explain them.
A5 is the top grade for Japanese Wagyu beef, which means the beef has a marbling score (BMS) of 8 or higher. On the other hand, the lowest grade is C for Yield and 1 for Meat Quality, but the lowest grade usually found in stores is A3 Wagyu.
Yield Grade: Definition
Yield refers to the ratio of meat to carcass weight. Grades are given from A to C, where A is the best quality, and C is the lowest. See the table below for more details on each grade.
| Grade | Yield |
|---|---|
| A | 72% and above |
| B | 69%-72% |
| C | Below 69% |
Meat Quality Grade: Definition
Meat quality is graded based on four main factors: marbling (Beef Marbling Score), color (Beef Color Standard), fat content (Beef Fat Standard), and firmness. Each of these is scored on a scale from 1 to 5, with 1 being the lowest and 5 the best.
Beef Marbling Score (BMS)
Marbling is what makes Japanese Wagyu beef so famous. The Beef Marbling Score (BMS) measures the amount of fat compared to meat. The more marbling, the higher the grade. The BMS scale ranges from 3 to 12, with 3 being the lowest and 12 the highest.
| Grade | Beef Marbling Score (BMS) |
|---|---|
| 5 | 8-12 |
| 4 | 5-7 |
| 3 | 3-4 |
| 2 | 2 |
| 1 | 1 |
Beef Color Standard (BCS)
The Beef Color Standard (BCS) measures beef color and grades it on a scale from 1 to 5. Meat with medium tones gets the highest grade, while lighter and darker shades receive lower scores.
| Grade | Beef Color Standard (BCS) |
|---|---|
| 5 | 3-5 |
| 4 | 2-6 |
| 3 | 1-6 |
| 2 | 1-7 |
| 1 | Out of range |
Beef Fat Standard (BFS)
The Beef Fat Standard (BFS) measures the color and shine of beef fat and grades it on a scale from 1 to 5. Fat that’s lighter and more glossy gets a higher grade, while darker, less shiny fat is rated lower.
| Grade | Beef Fat Standard (BFS) |
|---|---|
| 5 | 1-4 |
| 4 | 1-5 |
| 3 | 1-6 |
| 2 | 1-7 |
| 1 | Out of range |
The Firmness of The Meat
The final factor in grading Japanese wagyu beef is its firmness and texture. The meat should be firm and tender, and it is graded on a scale from 1 to 5.
| Grade | Firmness | Texture |
|---|---|---|
| 5 | Excellent | Excellent |
| 4 | Good | Good |
| 3 | Standard | Standard |
| 2 | Close to Standard | Close to Standard |
| 1 | Loose | Coarse |
Why Is Japanese Wagyu Beef Graded?
Japanese Wagyu beef is graded to ensure it’s authentic and of the highest quality. Since it’s one of the most exclusive and expensive types of beef, often costing over $200 or even $300 a pound (about $440–$660 per kilogram), strict grading is important. This way, customers can feel confident they’re getting what they’re paying for. It also helps stop the sale of fake or low-quality Wagyu.
What is the Difference Between A4 and A5 Japanese Wagyu?
The main differences between A4 and A5 Japanese Wagyu are marbling, tenderness, and flavor. A5 is the highest grade known for its incredible marbling, melt-in-your-mouth tenderness, and rich buttery taste. A4, the second-highest grade, is still very tender and flavorful but has slightly less marbling than A5. Because of this, A4 is cheaper than A5.
