Overview
The Japanese Meat Grading Association (JMGA) operates the official grading system for Japanese beef. This system is the global standard for evaluating Wagyu quality and is conducted exclusively at licensed facilities in Japan.
Grading is mandatory for all beef entering the Japanese domestic market and for exports. The grade assigned to each carcass is documented and traceable throughout the supply chain.
Yield Grade (A, B, C)
The yield grade measures how much usable meat can be obtained from the carcass relative to its total weight. It is expressed as:
- A — Above standard yield (72% or higher)
- B — Standard yield (69-72%)
- C — Below standard yield (below 69%)
The yield grade affects commercial value but does not indicate meat quality. A carcass can be grade A with low quality, or grade C with high quality.
Meat Quality Grade (1-5)
The meat quality grade is determined by evaluating four factors:
- Marbling (BMS) — the distribution and fineness of intramuscular fat
- Meat Color — evaluated against a standard color chart
- Firmness and Texture — the structure and feel of the meat
- Fat Color and Quality — the color and luster of the fat
The final quality grade is determined by the lowest score among these four factors. A carcass with BMS 12 but poor color would receive a lower quality grade.
Beef Marbling Standard (BMS)
The BMS scale ranges from 1 to 12, measuring the intensity and distribution of marbling:
Minimal marbling (Quality Grade 1-2)
Moderate marbling (Quality Grade 3)
Abundant marbling (Quality Grade 4)
Exceptional marbling (Quality Grade 5)
A5 Wagyu requires a minimum BMS of 8. The highest possible score, BMS 12, represents the most intense marbling achievable.
What A5 Means
A5 is the highest grade in the Japanese grading system, combining:
- A — The highest yield grade
- 5 — The highest quality grade
To achieve A5, a carcass must score at least BMS 8 and meet top standards for color, firmness, and fat quality. Only about 3% of Japanese cattle achieve A5 grade.
A5 is not a brand or a style — it is an official certification that can only be assigned by JMGA-licensed graders in Japan.
Verification and Documentation
Each graded carcass receives official documentation including:
- Individual cattle ID number
- Grading certificate with scores
- Slaughter facility and date
- Prefecture of origin
This documentation follows the product through export and should be available for verification by buyers.