Terra Prime Foods Meat Grading System

Meat Grading System

Want to experience incredible Wagyu beef but confused by the grading system? You’re not alone! Understanding Wagyu grades can be tricky, but Chicago Steak Company is here to help. We’ll guide you through the Wagyu beef grading scale so you can be sure you’re getting the best quality for your money.

How Does Wagyu Grading Work?

Wagyu grading varies by country and organization, but the key qualities remain the same. Regardless of the system, Wagyu steak is held to high standards for quality, appearance, and flavor, making its grading a crucial measure of excellence.

Japanese Beef Grading System
The Japanese Meat Grading Association (JMGA) regulates Wagyu beef grading, much like the USDA does for beef in the United States. While the USDA ensures beef meets American quality standards, the JMGA evaluates Wagyu based on fat color, meat color, ribeye shape, ribeye area size, and IMF% (intramuscular fat), which determines its marbling quality.

The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. Quality scores range from 1 to 12, and this score encompasses all of the factors we just mentioned, like marbling and coloring. The final grade, 1 to 5, is based on the quality score as follows:

  1. Poor (Quality score of 1)
  2. Below Average (Quality score of 2)
  3. Average (Quality score of 3 or 4)
  4. Good (Quality score of 5 to 7)
  5. Excellent (Quality score of 8 to 12)

Wagyu beef Grade 12, then, would be the cream of the crop as far as Wagyu beef is concerned because it has both the highest quality score and the highest Wagyu rating.

You may see some cuts referred to as Japanese Wagyu A5, but what does it mean? This is the highest grade that Wagyu beef can achieve, and typically is reserved for cattle who are fed the best foods, like corn and grain, and have had exceptional care during their raising.

The “A” specifically refers to the yield grade, which is different than the quality grade, which is always a number. Yield grade shows the cutability of the Wagyu cut, with a higher yield of quality meat resulting in the A grade. Grade A is given to cuts with a 72% or higher percentage yield, whereas B and C grades are for lower percentages.

Australian Grading System

The Australian grading system for Wagyu is very similar to the Japanese system. However, instead of going up to a quality score of 12, the Australian system only goes up to 9. The ranges of quality scores required to achieve a quality grade from 1 to 5 are also the same, but the Excellent rating only includes scores of 8 and 9. Grade A5 meat in Australia, then, is very similar to an A5 score given to Wagyu in Japan.

USDA Grading System

American-raised Wagyu is rare, but it follows the same high standards as Wagyu from Japan and Australia. The USDA grading system classifies beef as Select, Choice, or Prime, with Wagyu typically earning a Prime rating. This signifies exceptional marbling, low carcass maturity, and superior color and texture. In comparison, Grade 12 Kobe beef in Japan’s system aligns with the Prime designation in the USDA system.

Conclusion: Your Guide to the Wagyu Beef Grades

We hope this guide has helped you understand Wagyu grading and what those numbers, letters, or terms mean for your steak. For more insights on Wagyu and Kobe beef, visit Steak University, where you’ll find expert articles on choosing the perfect cut, key differences between the two, and the best cooking methods. Enjoy your steak!