What is the meaning of “Grading of Wagyu”?

 

Yield Grade (the cutability of the wagyu):

A	More than 72%
B	69% - 72%
C	Less than 69%

Japanese wagyu can be graded by its colour, brightness, firmness, texture, luster and quality of fat.

5	Excellent
4	Good
3	Average level
2	Below average
1	Poor

BMS (Beef Marbling Score) is an index for grading Japanese wagyu by the marbling, the meat colour and fat depth etc. No.12 is the highest grade.

Beef Grading system:	BMS Score:
5	No. 8-12
4	No. 5-7
3	No. 3-4
2	No. 2
1	No. 1

 

Beef Tongue

The tongue is rich in nutrients, such as protein, iron and vitamins B. It’s low in fat, but very high in calories. The taste is similar with other beef cuts but with a little bit chewy. Generally, about 1 - 1.5kg can be yielded, it is considered as “rare part”.

 

Chuck-Roll

This part is thick and soft with a fine textured. Chuck-Roll has a good taste and aroma. The fat is moderately marbling and rich in flavor.

 

Ribeye

Ribeye contains delicate texture and marbling. As heated fat gives it a juicy characteristic.

 

Sirloin

Sirloin is a very popular ingredient in the worldwide. It is near the hindquarter and usually rich in fat. Sirloin of premium Wagyu contains beautiful marbling. It’s soft and delicious when melting fat.

 

Filet
Filet is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's called “Filet” in France and “Tenderloin” in America. The central part (about a quarter of the middle) is called "Chateaubriand" as the rarest and highest quality part of the tenderloin. Only about 2 kg can be taken per cattle.

 

Rump

The rump is near by the sirloin, moderate amount of fat and the lean meat of the leg. The tender meat is rich in meat flavour and chewy.

 

Short ribs

This part is under the rib. Characterized by plenty of fat and a rich flavour.

 

Knuckle

This part is cut from the rear leg of cattle. The surface of knuckle is round and smooth with less fat. Soft, tender taste and fine meat texture.

 

Top round

It’s the inner part of the hind leg. Muscles in this area are used for exercise, so it becomes the healthiest lean meat. This part is lean, soft and no gamy taste.

 

Outside round

The outer part of the hind leg. The muscles of the bottom round are strong with very little fat. Outside round is in pale pink with chewy texture.

 

Shank

The tendon of the shank is rich in gelatin, it tastes sticky, fresh and sweet. After long-time, the collagen dissolves and the meat become soft.