Global Meat Grading Standards and Regulations
Different regions across the globe have their own sets of regulations and standards for grading meat, which are overseen by specific associations. These evaluations typically consider both the grade and marble score, providing insights into the yield and quality of the livestock.
Japanese Grading System
Japanese Grading System
In Japan, Wagyu beef undergoes meticulous grading overseen by the Japanese Meat Grading Association (JMGA). This process entails ribbing the carcasses between the sixth and seventh rib, resulting in a yield grade of A, B, or C based on calculated yield percentages. Furthermore, the carcass's quality is evaluated on a scale of 1-5, considering factors like marbling, meat color and texture, as well as fat color and quality. Additionally, each carcass is assigned a score according to the Beef Marbling Standard (BMS), which ranges from 3-12.
Yield Grades
Grade A: 72% and above
Grade B: 69% and above
Grade C: Under 69%
Quality Grades
5: Excellent
4: Good
3: Average
Beef Marbling Standard
8-12: Excellent
5-7: Good
3-4: Average
Our Bestsellers
-
Heritage Berkshire Rack Chops
Regular price From $10.50Regular priceUnit price per -
Double R Choice Tenderloin
Regular price From $27.49Regular priceUnit price per -
1lb Choice Ground Hamburger
Regular price $6.99Regular priceUnit price per
