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Wagyu brands and ranks are certified through strict

inspections conducted by the Japan Meat Grading

Association.

Yield Grade [A / B / C]

This grade evaluates the amount of meat obtained from one animal.

It indicates the proportion of usable meat taken from the

carcass and represents the productivity of meat yield from asingle head of cattle.

Meat Quality Grade [1–5]

This grade is evaluated based on the following four criteria:

• Marbling: The amount and fineness of intramuscular fat

• Fat color and quality: Whether the fat is a clean white color with a glossy appearance

• Meat color: The vividness of the red lean meat

• Firmness and texture: The firmness of the meat and how fine

the grain is

In other words, A5 is positioned as the highest rank and is

superior to A4 in terms of visual beauty and the abundance

of marbling. However, taste is subjective, and A5 does not

necessarily mean it will be absolutely delicious for everyone.

Although preferences vary, the differences between A5 and

A4 can be summarized as follows:

A5-rank Wagyu features the highest level in all aspects—

marbling, meat color, fat color, and overall meat quality. Its

visual beauty and the artistic distribution of marbling are

especially outstanding.

A4-rank Wagyu is slightly below A5, but still has abundant

marbling and excellent meat quality. It is a high-quality

choice for those who want to enjoy the rich flavor of

marbling with a well-balanced taste.

Wagyu is said to be extremely delicate.

The next time you encounter Wagyu, it may be enjoyable to

remember these points and try determining for yourself what rank it might be.