MEAT GRADING SYSTEM – PHÂN LOẠI WAGYU NHẬT BẢN
In order to ensure fair trading, beef in Japan is currently graded by the Japan Meat Grading Association on the basis of the yield grade and meat quality grade.
The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing a higher yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. The lowest of the four individual grades becomes the final grade allocated to the meat.
A thorough grading system of 15 grades (using a combination of the two above-mentioned elements) ensures a clear indication of Wagyu meat quality and yield grade.
|Grade||Yield estimated percentage|
|A||72% and above|
|B||69% and above, but under 72%|
|Meat Quality Grade||B.M.S|
|5 Extremely good||No.8 -No.12|
|4 Very good||No.5 -No.7|
|3 Average||No.3 -No.4|
|2 Equivalent to avarage||No.2|
|Meat Quality Grade|
CUTS OF BEEF
Even though all these meats are delicious, people inevitably have different preferences, possibly depending on their age, gender, and other factors: Some like lean red meat, while others prefer it to be fatty. Here are the characteristics of the various cuts and the recommended ways of preparing them, so everyone can find what they want.
Wagyu beef cuts