Wagyu beef is celebrated worldwide for its rich marbling, buttery texture, and unparalleled flavor. However, not all Wagyu is graded the same way, as Japan and Australia, two of the largest producers, employ distinct grading systems. Understanding these systems provides deeper insight into what makes Wagyu so special.
The Japanese Grading System
Japan’s Wagyu grading system, overseen by the Japan Meat Grading Association (JMGA), is globally renowned for its precision. The system evaluates two primary factors: yield grade and meat quality grade.
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Yield Grade: This measures the ratio of usable meat to the total carcass weight, rated as A, B, or C, with “A” representing the highest yield.
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Meat Quality Grade: This evaluates four aspects: marbling, meat color and brightness, firmness and texture, and fat quality. Each aspect is graded on a scale of 1 to 5, with 5 being the best. The final grade combines the yield grade and meat quality grade (e.g., A5, the highest possible score).
The Beef Marbling Standard (BMS) is a crucial part of the quality assessment, ranging from 1 to 12. A5 beef typically requires a BMS score of 8-12, showcasing intense marbling.
This meticulous system ensures only the most exceptional beef achieves the prestigious A5 status, often synonymous with premium Japanese Wagyu like Kobe or Matsusaka.
The Australian Grading System
Australia, a leading Wagyu exporter, uses a different grading system governed by the Meat Standards Australia (MSA) program. The focus here is on marbling, meat quality, and eating experience.
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Marbling Score: Australia’s system evaluates marbling on a scale of 0 to 9, with 9 indicating the most intricate fat distribution. Higher grades like 9+ are sometimes used for extremely well-marbled beef.
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AUS-MEAT and MSA Grading: These systems assess traits like meat color, fat color, firmness, and rib-eye shape. The MSA also incorporates consumer testing to ensure the beef delivers a consistent eating experience.
Unlike Japan’s A5 system, Australian Wagyu often includes additional terms like “MB9+” or “Fullblood,” providing transparency regarding the purity of Wagyu genetics and marbling score.
Comparing the Two
Japan’s system emphasizes precision and tradition, while Australia’s system is broader, catering to global markets with varied preferences. Both systems, however, guarantee premium beef and highlight the craftsmanship involved in producing Wagyu.
Whether indulging in A5 Wagyu from Japan or MB9+ from Australia, understanding these systems enhances appreciation for this luxurious beef. Both deliver a carnivore experience that’s truly unparalleled.
Image Credit: https://churrascophuket.com/menus (Wagyu Picanha Steak)
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