The legendary reputation of Japanese Wagyu beef with its exceptional quality, tenderness, rich and buttery flavor, has captured the heart and palates of the meat connoisseurs in the capital, and while finding this quality of meat has gotten much easier to find in upscale restaurants in Jakarta, understanding the wagyu grading system as still be quite daunting. We have this guide to help you choose the quality of your Wagyu cut and ensure every bite is worth it!

Before a cut of Japanese Wagyu is bestowed its prestigious grade, meticulous measurements and assessments are conducted to ascertain its quality. The grading of Japanese Wagyu beef is marked by a letter and a number, signifying both yield and quality.

The letter ranges from A to C, with A representing the highest level of excellence. Yield grade ‘B’ is considered standard, making grade ‘A’ often a prize sought after by discerning enthusiasts. This grading is determined by calculating the percentage of meat, fat, and bone within the cattle, with larger animals often yielding superior-quality meat. It’s only after the beast meets its fate that the true quality of its beef is revealed, marked by the awarding of a grade number, from 1 to 5, with 5 being the highest point.

How is Wagyu Beef Graded?

If you’re used to U.S. beef grading like USDA Prime or Choice, get ready for something a little more precise and luxurious when it comes to Wagyu beef. In Japan, where the Wagyu grading system originated, beef is graded with two components: a letter and a number. Together, these give you a detailed snapshot of the meat’s yield and overall quality.

Let’s break it down into the two key parts: Yield Grade and Quality Grade.

1. Yield Grade: How Much Usable Meat You Get

The letter in the Wagyu grade (A, B, or C) refers to the yield grade, which tells you how much saleable meat can be obtained from a particular cow. It’s all about efficiency and how much meat you can expect once the cow is processed.

Here’s what each letter means:

• Grade A – More than 72% yield: This is the top-tier yield grade, meaning you get a high percentage of usable meat. Think of it as “more steak for your buck.”
• Grade B – Between 69% and 72% yield: This is the standard yield grade—still very good, but not quite as high as Grade A.
• Grade C – Less than 69% yield: Below standard, meaning less meat is extracted compared to other grades.

This part of the grading considers factors like:

• Ribeye area
• Thickness of short ribs
• Subcutaneous fat (the outer fat layer)
• Half-carcass weight

So, when you see an A5 Wagyu, the “A” means you’re getting an excellent meat-to-cow ratio—premium value and efficiency.

2. Quality Grade: The Look, Feel, and Taste of Luxury

Now, onto the number part of the grade—this is where the real indulgence lies. Wagyu’s quality grade ranges from 1 to 5, with 5 being the absolute best in terms of flavor, marbling, color, and texture.

This grade is based on several mouthwatering factors:

• Beef Marbling Score (BMS): This measures the fat interwoven with lean meat. Wagyu is famous for its rich marbling, which gives it that buttery, melt-in-your-mouth quality. The higher the BMS (up to 12), the more luxurious the steak.
• Beef Color Standard (BCS): Meat color should be balanced—not too pale, not too dark. Middle-of-the-road coloring is ideal.
• Beef Fat Standard (BFS): The fat in high-quality Wagyu should be glossy and creamy white, not dull or yellowish. Glossy fat usually means it’s going to melt beautifully when cooked.
• Firmness & Texture: Top-grade Wagyu should feel firm to the touch but tender when you take a bite. The texture should be fine and consistent, with fat evenly distributed—not clumped up or stringy.

Here’s how the quality grades break down:

So, that legendary A5 Wagyu? It means you’re getting beef with the highest possible yield (A) and top-tier quality (5)—the crème de la crème of steaks. On the flip side, something like a C1 would be much lower in both usable meat and quality.

Types of Wagyu: What Makes Them Different?

Wagyu isn’t just one single type of beef—it varies depending on where it’s raised and how it’s graded. Different countries have their own systems and standards when it comes to Wagyu, so a steak labeled “Wagyu” in Japan might look a little different from one labeled “Wagyu” in Australia or the U.S.

Let’s explore the three most well-known types of Wagyu: Japanese, American, and Australian Wagyu.

1. Japanese Wagyu

When people think of ultra-premium, melt-in-your-mouth beef, they’re usually thinking of Japanese Wagyu. This is the original Wagyu, raised under strict conditions and graded by the Japanese Meat Grading Association (JMGA).

Japanese Wagyu uses the A–C yield grade system and the 1–5 quality grade system, with detailed attention to marbling, color, fat texture, firmness, and meat quality. The very best Japanese Wagyu is labeled A5, which means:

• A: Excellent meat yield
• 5: Exceptional quality (marbling, texture, fat, etc.)

This beef comes from special breeds like Kobe, Matsusaka, and Omi, and the cattle are often raised with extreme care—sometimes even receiving massages or music to reduce stress. The result? Incredibly tender, juicy, and buttery beef that’s unlike anything else.

2. American Wagyu

American Wagyu is a crossbreed between Japanese Wagyu cattle and high-quality American Angus cattle. The goal is to combine Wagyu’s legendary marbling with the bold, beefy flavor of traditional American beef.

In the U.S., beef is graded by the USDA, which doesn’t follow the Japanese A5-style grading. Instead, beef is categorized into:

• Select
• Choice
• Prime (the highest)

Most American Wagyu lands in the USDA Prime category due to its amazing marbling and flavor. While it may not always hit the same marbling levels as purebred Japanese Wagyu, it offers a fantastic middle ground: rich, flavorful, and more affordable.

If you’re trying Wagyu for the first time, American Wagyu is a great introduction.

3. Australian Wagyu

Australia is another big player in the Wagyu world. Like the U.S., many Australian Wagyu cattle are crossbred with Angus to balance tenderness and taste. However, Australia bases its Wagyu grading system on Japan’s, with a few tweaks.

So while an A5 Wagyu steak from Australia is very close in quality to Japanese A5, it may have slightly less marbling at the very top end of the scale. That said, Australian Wagyu is still considered premium beef, and often easier to find and more budget-friendly than the Japanese version.

The Essence of Wagyu Beef Grading

The first thing that you have to notice is the ratio of fat to lean meat. The cornerstone of Wagyu beef assessment centers around its marbling, known as ‘sashi’. Judges scrutinize the ratio of fat to lean meat, with higher levels of marbling indicating superior quality. As this intricate web of fat weaving through the meat is what gives that melt-in-your-mouth succulence Wagyu is renowned for.

Next, the color of the lean meat is meticulously inspected, ranging from dark to light. Midtones are deemed superior, with extremes on either end garnering lower grades. The color and glossiness of the fat also affects the quality, with lighter, shinier fats indicative of premium meat and tenderness. And lastly, the firmness of the beef is evaluated. The ideal steak should be firm yet tender, ensuring it holds its shape during cooking while yielding effortlessly to the palate.

There’s also the MB (Marbled Beef) score, which is a crucial factor that determines the intramuscular fat content within the meat, ultimately influencing its flavor, tenderness, and overall quality. Graded on a scale of 4/5, 6/7, and 8/9, each level signifies a distinct level of marbling that significantly impacts your dining experience.

A 4/5 marbling indicates a moderate amount of fat, offering some juiciness and tenderness, perfect for everyday cooking. Stepping up to a 6/7 marbling, you’ll find a higher fat content, resulting in a more flavorful and tender steak, often sought after by discerning consumers and chefs. Finally, the pinnacle of marbling, an 8/9 score boasts exceptionally high intramuscular fat, leading to an indulgent, melt-in-your-mouth texture and a rich, buttery taste, making it ideal for special occasions or fine dining.

To experience the exquisite taste of Japanese Wagyu beef, consider trying Lawry’s Wagyu MB7 Sirloin and Wagyu MB5 Filet Mignon, and savor the sublime tenderness of this pinnacle of high-quality meat, book your seat, or explore Lawry’s menu for more tantalizing options.

FAQ

1. What do the letters and numbers mean in Wagyu beef grading?

The letters (A to C) represent the yield grade, with ‘A’ being the highest quality, indicating a higher meat-to-bone ratio. The numbers (1 to 5) reflect the meat’s quality, where ‘5’ signifies top-tier quality based on marbling, color, and firmness

2. How does the MB score affect the flavor and texture of Wagyu beef?

The MB (Marbled Beef) score, ranging from 4/5 to 8/9, measures fat content. Higher scores mean more marbling, resulting in richer flavor, tenderness, and a buttery, melt-in-your-mouth experience.

3. What factors are considered in Wagyu grading beyond marbling?

Besides marbling, judges assess the color of lean meat, the glossiness of fat, and the firmness of the beef, all of which contribute to Wagyu’s premium quality and texture.

4. Is A5 or A1 better?

Based on the wagyu grading concept, A5 is better than A1. Therefore, A5 wagyu costs more per pound than A1 wagyu.