Different Grades of Wagyu: A Comprehensive Guide

Among ramen and sushi, wagyu beef is one of the first things that likely comes to your mind when thinking of Japanese cuisine. Whether you’re dining in the US, Australia, or Japan, there are a few key points to consider before ordering this decadent dish — often coming with the price tag to match. 

That’s why we’re breaking down the sometimes confusing wagyu grading system, in addition to answering the common questions about everything from Costco wagyu to crossbreed wagyu.

Nowadays, “wagyu” refers to meat that comes from four Japanese cow breeds, whose meat is high in oleic acid, meaning it has even fat distribution and a melt-in-your-mouth texture. By raising the cows in a stress-free environment, farmers guarantee that each slice comes out evenly marbled and delicious.

In Japan, beef grades are approved by the Ministry of Agriculture, Forestry and Fisheries and overseen by the Japanese Meat Grading Association (JMGA).

Ever heard a restaurant boast about offering A5 wagyu? This is a significant accolade, as it represents the highest grade of wagyu based on two critical criteria: yield and meat quality.

The yield grade measures the percentage of edible meat from a cow and is categorized into three grades: A, B and C, with A being the highest. Meat quality is assessed based on four factors: marbling, meat color, firmness and texture, and fat distribution.

Quality is graded on a scale from 1 to 5, with 5 being the highest. Together, these criteria create up to 15 possible combinations for wagyu beef grading.

Each criterion within meat quality also has its own specific standards.

Being the home of Japanese wagyu beef, it’s no surprise that the Japanese grading system is extensive. The Japanese Meat Grading Association (JMGA) gives out number grades from 1-5 based on color, texture, fat quality and marbling. The letter grades refer to the yield from the cow, with A signifying the highest percentage of edible, high-quality meat from the cow. 

Marbling (サシ, sashi) is one of the most notable characteristics of wagyu and is assessed using the Beef Marbling Standard (BMS), which scores from 1 to 12.

Color is evaluated by the glossiness of the red meat, using a chart called the Beef Color Standard (BCS).

Texture assesses the firmness of the meat; paradoxically, firmer meat indicates good moisture content and excellent texture.

Fat quality is determined by the color of the fat, with whiter fat indicating better quality and yellower fat suggesting lower quality.

Therefore, a slice of A5 wagyu beef ranks at the top in all categories.

Due to a ban on the exporting of live cattle from Japan in 2007, American wagyu beef is produced from a crossbreed between American Angus cattle and Japanese full-blood wagyu cattle. Fed on a vegetarian diet for 400 days, American wagyu offers the heartiness of American beef with the marbling of Japanese wagyu.

The overseeing body for American wagyu beef is the USDA, which grades the quality of the meat as Select, Choice or Prime. The “prime” label is equivalent to Grade 12 Kobe Beef, the highest score in Japan.

Just like American wagyu beef, limits on exporting wagyu cows have resulted in a crossbreed system between Japanese Kuroge wagyu cows and various non-Japanese breeds — the latter of which are more adaptable to the Australian climate.

Australia’s wagyu beef grading system is much closer to the Japanese one, with the exception of the maximum score being 9, not 12. The “excellent” rating of either 8 or 9 points, then, is the equivalent of an A5 score in Japan. 

There have long been strict regulations on the export of wagyu cattle in Japan, but after they were declared a national treasure in 2007, farms outside of Japan have had no choice but to get innovative with their supply. 

Thus, crossbred wagyu came to be. Crossbred wagyu is the offspring of a full-blood wagyu cow and a non-Japanese cow bred for beef production. Especially in the case of American wagyu beef farms, Angus cows are a popular choice. 

You can tell the percentage of wagyu genetics by the F score. F4 is the closest to purebred at 93.75% and above. F3 is 87.5%, F2 is 75% (typically second generation) and F1 is 50%, meaning they are a first-generation crossbreed between a Japanese wagyu cow and another species. 

Full-blood wagyu cattle have no history of crossbreeding and hail from one of four Japanese species: kuroge, brown, shorthorn and polled. You will likely only find this in Japan at a hefty price point. While F2-F4 wagyu beef boasts unique flavor profiles, the marbling and taste of authentic Japanese wagyu beef are second to none.

Likely the first stop on your Japan trip, Tokyo is a great place to dip your toes in the wagyu world with its plethora of top-shelf wagyu restaurants. For the best wagyu restaurants in Japan, check out the best wagyu and Kobe beef restaurants in Tokyo. 

On a budget? We have a list of affordable wagyu restaurants in Tokyo, too. Eat halal but want to try Japan’s national treasure? Not to worry. Explore Tokyo’s halal wagyu restaurants. Lastly, see our in-depth review of Oniku Karyu for more itinerary ideas.

If you’re heading outside of the big city, there are plenty of options for eating premium wagyu beef. Pay homage to Kobe beef in Kobe, enjoy the best wagyu in Osaka, or sit down in a traditional Japanese eatery for the best wagyu in Kyoto!

Want to beef up your wagyu knowledge? Check out Matsusaka beef, Kobe beef and wagyu beef, as well as our byFood YouTube video where we try wagyu in major cities across Japan!