The grading of wagyu is judged by the Japan Meat Grading Association (JMGA) in Japan. In Japan, the grading system is based on YIELD GRADE (A, B, or C) and MEAT QUALITY GRADE (1-5). These two indicators combined together to show the grading of beef. An “A” is the highest yield grade, and 5 is the highest quality grade.
- Yield Grade < Grade A, B or C >
Yield grade indicates how much meat could be taken from a carcass compared to average. It is based on the yield score, calculated from area of rib eye, thickness of short ribs, thickness of subcutaneous fat, weight of half carcass.
Grade A higher than 72 (Yield is higher than average)
Grade B between 69～71 (Carcass has average yield)
Grade C lower than 68 (Yield is lower than average)
- Meat Quality Grade <Grade 1 to 5＞
Meat Quality Grade is scored by 4 factors of meat quality : marbling (BMS), color (BCS), texture and fat of the beef (BFS).
Beef Marbling Standard (BMS) <Grade 1 to 5＞
BMS has scores of 1 to 12 given by checking marbling of rib eye and its surroundings. In the Wagyu grading system, 5 is the highest quality grade and 1 is the lowest.
Beef Grade / BMS
1 1
2 2
3 3, 4
4 5, 6, 7
5 8, 9, 10, 11, 12
Beef Color Standard (BCS) <Grade 1~5 >
Grade of color is determined by its color and gloss of the red meat. The meat color is scored from 1~7.
GRADE / BCS / Gloss
5 / 3~5 / Excellent
4 / 2~6 / Good
3 / 1~6 / Average
2 / 1~7 / Below average
1 / Poor
Beef Fat Standard (BFS)
Grade of fat <Grade 1~5 >
It is determined by its color, its gloss and the quality of the fat. Fat Color is scored from 1~7. The fat is graded based on the BCS and gloss of meat.
FAT GRADE / BCS / GLOSS
5 / 1~4 / Excellent
4 / 1~5 / Good
3 / 1~6 / Average
2 / 1~7 / Below average
1 / Poor
TEXTURE / FIRMNESS / TEXTURE
5 / Excellent / Excellent
4 / Good / Good
3 / Average / Average
2 / Below average / Below average
1 / Poor / Poor
The Meat Quality Grade is categorized by a combinations of BMS, BCS, BFS and the firmness and texture of the meat. The lowest grade among these 4 factors will be the grade of the meat.
For example, if a cut of wagyu graded for 5 in everything, but only a grade 4 in fat color, then it can only be called a A4 wagyu beef.