Japanese Wagyu beef

The grading system is regulated by the Japan Meat Grading Association that is authorized by the Japanese government.  There are two categories to grade the carcasses.

1) Yield Grade: A to C

2) Meat Quality Grade: 1-5 (5 is the highest).

Yield subjects the final meat ratio.  A is the highest and means above average.  B means average, and C means below average.

For the Meat Quality Grading, they are evaluated on four points: marbling; color and shine of meat; firmness and texture; and fat color and shine.  They strictly check one by one -- almost like a beauty contest!  The aesthetics of color is an essential part of grading.  Therefore the famous A5 is the best of the best.