The Japan Meat Grading Association has established a rigorous grading system for Wagyu beef in Japan, based on two elements: yield grade and meat quality grade. The yield grade is determined by the ratio of meat to the total weight of the carcass, and is categorized as A, B, or C, with A indicating a higher yield.

 

The meat quality grade is based on four criteria: the level of fat marbling, the color and brightness of the meat, the firmness and texture of the meat, and the color and brightness of the fat. The meat quality grade is classified into five grades from 1 to 5, with 5 being the highest. The final grade assigned to the meat is determined by the lowest of the four individual grades.

 

The comprehensive grading system for Wagyu beef in Japan combines both yield grade and meat quality grade to produce a total of 15 grades. This ensures that consumers have a clear indication of the quality and yield of the Wagyu beef they are purchasing.