Wagyū Beef

The highest yield and meat quality grade for Wagyu beef is A5, where A is the yield grade and 5 is the meat quality grade.

An excerpt from the article 15 facts about Wagyū beef

The basic criteria for evaluating meat are its marbling, fat content, meat color (it can't be too light or too dark), fat color (the lighter the better), and the last factor describing the quality of beef is its springiness and tenderness.

The meat should be firm and not fall apart during cooking, but not too rubbery.

The A scale has 12 point values and so on:

  • A1 has 1 point (least fat),
  • A2 has 2 points,
  • A3 has 3 to 4 points,
  • A4 has 5 to 7 points,
  • A5 has 8 to 12 points (excellent marbling).

 

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