Whether you’ve decided to try Wagyu for the first time or you’re an experienced connoisseur, knowing how Wagyu beef is graded is essential to ensuring you have the best experience possible.
You’re likely familiar with beef grades. Prime, choice, and select cuts are defined by the USDA. Their criteria include tenderness, flavor, and marbling–by far the most important grading standard both for traditional beef and Wagyu.
In addition to those grades, Wagyu beef is often billed with an even more intensive system designed by the Japanese Meat Grading Association.
There are two parts: the yield, represented by a letter, and the quality, represented by a number.
Grade of Yield
While not particularly relevant for those folks looking to enjoy the best Wagyu beef, the first part of the Japanese grading system measures yield–the amount of lean meat compared to the total weight of the cow.
This grade is represented by a letter:
- A - Yields over 72%
- B - Yields between 69-72%
- C - Yields below 69%
Beef Marbling Score
Beef marbling score (BMS) is one of the most valuable indicators of Wagyu quality, and it’s rated from 1 (the lowest) to 5 (the best).
A grade of a 1 indicates that the beef has little to no marbling, which is rare with Wagyu. A score of a 5 indicates incredible marbling–between 43 and 56%.
It is difficult to find grade 5 Wagyu outside of the beef raised in Japan, but if you ever get the chance to try some, we certainly recommend you do so.
But be prepared for some sticker shock.
Beef Color Standard
While mostly a visual indicator, the beef color standard (BCS) measures the depth of color present in Wagyu beef, with higher grades being richer and darker than the lower ones.
Color is ranked between 1-5, with 5 representing higher quality standards.
Lower grades will be less rich, appearing closer to pink than high-grade BCS cuts.
Beef Fat Standard
The Japanese Meat Grading Association also measures the color, quality, and gloss of the fat on the beef.
It, likewise, is measured on a 1-5 scale with 5 being the highest possible score.
Higher grades will feature glossier, richer colors–often approaching a yellow. Lower grades will have whiter, less glossy fat deposits.
Firmness & Texture
While predominantly a subjective measure, firmness and texture are nevertheless important to any cut of beef.
Graders will measure the meat’s firmness and texture. They’re looking for tender, fine-grained meat, with firm, fine cuts being ranked a 5.
Order Beef “Beyond Prime” from Texas Beefhouse Today
Now that you know how Wagyu is rated, we invite you to try some Texas-raised Wagyu beef from Texas Beefhouse today.