Guide to Wagyu Grading System

Japanese Beef Grading System

The Japanese Meat Grading Association (JMGA) currently oversees the grading of Wagyu beef, much like the U.S. Department of Agriculture (USDA) oversees the beef from cattle in the United States. The USDA grades beef to ensure that it meets the standards that Americans expect when they purchase it. Wagyu grading is similar in that the JMGA gives a score for Wagyu beef based on its fat color, meat color, rib eye shape, size of ribeye area, and IMF%, which refers to its marbling.

The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. Quality scores range from 1 to 12, and this score encompasses all of the factors we just mentioned, like marbling and coloring. The final grade, 1 to 5, is based on the quality score as follows:

1. Poor (Quality score of 1)
2. Below Average (Quality score of 2)
3. Average (Quality score of 3 or 4)
4. Good (Quality score of 5 to 7)
5. Excellent (Quality score of 8 to 12)

Wagyu beef Grade 12, then, would be the cream of the crop as far as Wagyu beef is concerned because it has both the highest quality score and the highest Wagyu rating.

You may see some cuts referred to as Japanese Wagyu A5, but what does it mean? This is the highest grade that Wagyu beef can achieve and typically is reserved for cattle who are fed the best foods, like corn and grain, and have had exceptional care during their raising.

The “A” specifically refers to the yield grade, which is different than the quality grade, which is always a number. Yield grade shows the cutability of the Wagyu cut, with a higher yield of quality meat resulting in the A grade. Grade A is given to cuts with a 72% or higher percentage yield, whereas B and C grades are for lower percentages.

Australian Grading System

The Australian grading system for Wagyu is very similar to the Japanese system. However, instead of going up to a quality score of 12, the Australian system only goes up to 9. The ranges of quality scores required to achieve a quality grade from 1 to 5 are also the same, but the Excellent rating only includes scores of 8 and 9. Grade A5 meat in Australia, then, is very similar to an A5 score given to Wagyu in Japan.

Guide to Prime

The Australian grading system for Wagyu is very similar to the Japanese system. However, instead of going up to a quality score of 12, the Australian system only goes up to 9. The ranges of quality scores required to achieve a quality grade from 1 to 5 are also the same, but the Excellent rating only includes scores of 8 and 9. Grade A5 meat in Australia, then, is very similar to an A5 score given to Wagyu in Japan.

Canadian Grading System

Canada Prime the highest marbled quality carcasses are given the ‘Canada Prime’ grade. Canada Prime represents carcasses with at least “slightly abundant” marbling. In 2017, the Canada Prime grade represented 2.3% of all graded beef from fed slaughter cattle in Canada. 

‘A’ Grades Canada ‘A’ grades (A, AA, AAA) are also high-quality grades, representing increasing degrees of marbling from Canada A to AAA respectively. The segregation into different marbling ranges permits consumers, retail, and food service options in fat content. In 2017, Canada A AA and AAA grades together represented 98% of all graded beef from fed slaughter cattle in Canada. 

U.S. Grade Equivalency

The U.S. equivalent grade for Canada Prime is USDA Prime. Canada AAA, AA, and A are equivalent to USDA Choice, Select, and Standard respectively. 

Sources: My Chicago Steak, Beef Research