The Japan Meat Grading Association currently grades all Wagyu beef in Japan based on the yield grade and meat quality grade for fair trading. 

The yield grade refers to the ratio of meat to total weight of carcass, and is classified into three 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

  • The colour and brightness of the fat

The lowest of the four individual grades becomes the final grade allocated to the meat.

A comprehensive grading system of 15 grades (using a combination of the two elements mentioned above) ensures a clear indication of Wagyu meat quality and yield grade.