Learn how to recognize Wagyu beef scores using our grading and marble score guide. Beef follows a standard USDA grading system, the Beef Marble Score.

Wagyu beef gets graded from 1 to 5, with 1 being the poorest quality and 5 being the highest. The number depends on how well the beef meets coloring, texture, and fat standard criteria. The letter grade represents the Wagyu yield, or the amount of the cattle’s meat that can be cut into quality portions of beef.

BMS of No. 10 or higher is often served at the most prestigious restaurants. Grade of color is determined by its color and gloss of the red meat. Color is scored No. 1 to 7 using color chart below. This score is called Beef Color Standard (BCS). Color is graded to 1 to 5 based on the BCS and gloss of meat as shown in the following table.

Japanese Wagyu beef is rated using a two-part grading system: yield grade (A, B, or C) and meat quality grade (1 to 5). Yield grade assesses the amount of usable meat on the cow, while meat quality grade evaluates factors like marbling, color, firmness, and texture.

2024年10月22日 · Discover the secrets behind Wagyu beef's luxury and exceptional quality with our comprehensive guide to its grading system. Learn how to choose the best cuts by understanding yield and quality grades, including the Beef Marbling Score (BMS).

Wagyu Beef’s quality varies by grade, with A5 being the highest, boasting exceptional marbling, color, and yield, while C1 ranks lowest with less marbling and darker coloring. Renowned worldwide for its succulent flavor, Wagyu Beef comes from Japanese Wagyu Cattle raised by expert ranchers and farmers.

2022年8月18日 · What is the Wagyu beef grading system? The JMGA Beef Carcass Grading Standard is the grading system used to measure the quality of Wagyu beef in Japan. The system was created and run by the Japanese Meat Grading Association (the JMGA you …

2021年3月2日 · Japanese Wagyu: Traditional Beef Rating System. Wagyu grading is supplementarily related to the consistency and palatability of the meat. Grades of Wagyu are taken sincerely within an alphanumerical rating system, which means each grade is comprised of a letter and a number.

A thorough grading system of 15 grades (using a combination of the two above-mentioned elements) ensures a clear indication of Wagyu meat quality and yield grade. To ensure fair trading, beef in Japan is currently graded by the Japan Meat Grading Association. Beef is graded based on the yield grade and meat quality grade.

Prime, choice, and select cuts are defined by the USDA. Their criteria include tenderness, flavor, and marbling–by far the most important grading standard both for traditional beef and Wagyu. In addition to those grades, Wagyu beef is often billed with an even more intensive system designed by the Japanese Meat Grading Association.