To ensure transparency and honor the premium value of Wagyu, Japan has established an extremely detailed and strict quality classification system. At The Fan, we believe that understanding this system is the key to truly decoding the class of each piece of Wagyu beef.
The JMGA Gold Standard: The Language of Quality
The Japan Meat Grading Association (JMGA) classification system is considered the strictest standard in the world. Each piece of meat is evaluated based on two main factors:
Yield Grade:
Denoted by letters A, B, C, indicating the ratio of usable meat obtained from the cattle.
- A: Above standard (highest yield)
- B: Standard
- C: Below standard
Meat Quality Grade:
Evaluated on a scale from 1 (poor) to 5 (excellent), based on 4 criteria:
- Marbling: The most important factor, measured by Beef Marbling Standard (BMS) from 1 to 12. Higher BMS scores indicate denser and more beautiful marbling.
- Quality 5: BMS 8-12
- Quality 4: BMS 5-7
- Quality 3: BMS 3-4
- Quality 2: BMS 2
- Quality 1: BMS 1
- Meat Color & Brightness: Evaluates freshness and red color of lean meat (scale 1-5)
- Firmness & Texture: Evaluates fineness and elasticity of meat fibers (scale 1-5)
- Fat Color, Luster & Quality: Evaluates white color, luster and overall quality of fat (scale 1-5)
Combined, Japanese Wagyu beef has 15 grades, from C1 to A5. A5 is the most prestigious pinnacle: highest yield and excellent meat quality on all criteria. Even within A5 grade, the BMS score (from 8 to 12) still creates differences in marbling degree and value.
(Note: Australia uses the AUS-MEAT system (marbling scale 0-9+), while the US often applies Japan’s BMS scale for its diverse crossbred cattle market)
Map of Excellence: Renowned Wagyu Brands
Japan proudly has over 200 Wagyu brands, each tied to a region and specific standards, creating a unique symphony of flavors. The Fan would like to introduce some notable names:
“The Three Great Wagyu” of Kansai Region:
Considered the cream of the crop, all originating from the Tajima bloodline:
- Kobe (Hyogo): Global reputation, extremely strict standards (A4/A5, BMS 6+), refined marbling, elegant sweet taste.
- Matsusaka (Mie): Often uses only virgin female cattle, dense marbling, melt-in-mouth richness, sometimes rated higher than Kobe in Japan.
- Ohmi (Shiga): Longest history (>400 years), fine meat fibers, fat has characteristic “chewy” quality.
Other Bright Stars:
- Miyazaki (Miyazaki): Multiple “Wagyu Olympics” champion, requires A4/A5 BMS 7+, dense marbling, complex flavor.
- Kagoshima (Kagoshima): Largest producing prefecture, “Wagyu Olympics” 2017 champion, balanced, rich taste.
- Sendai (Miyagi): Extremely rare, requires A5 BMS 10+, strong flavor, impressive marbling.
- Yonezawa (Yamagata): High fat, melting texture, deep sweet flavor.
- Hida (Gifu): Associated with the legendary Yasufuku bull known for refined marbling.
And many other brands: Tajima (separate), Saga, Ishigaki (Okinawa), Kyoto, Iwate (shorthorn), Hitachigyu (Ibaraki), Kazusa (Chiba), Oita (Bungo), Olive Wagyu (Sanuki), Maezawa (Iwate)…
Each brand is a story, a local pride. Understanding the grading system and brands helps you choose the Wagyu piece that best suits your preferences and budget.
In the next article, The Fan will share secrets to cooking Wagyu steak at home, elevating your culinary experience to a new level.
**Source from Internet