Wagyu Grading Explained
Subtilia Wagyu Portugal
​​
-
In order to ensure fair trading, beef in Japan is currently graded by the Japan Meat Grading Association on the basis of the yield grade and meat quality grade.
-
The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing a higher yield.
-
The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat.
-
The lowest of the four individual grades becomes the final grade allocated to the meat.
-
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.
