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.

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, or explore Lawry’s menu and book your seat 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.