Some shops and restaurant menus use the term A5+ Wagyu. Visually, it suggests a category above A5, as though the plus sign represented an official sixth level. In fact, the official Japanese grading system does not include an A5+ grade: A5 is already the highest combination of yield grade A and quality grade 5.
Why, then, is A5+ used? Usually as commercial shorthand to distinguish A5 beef that a seller considers exceptionally marbled or that falls within certain high BMS values. The problem begins when the plus sign is presented as though it were a separate official Japanese grade.
How the Japanese grading system actually works
Japanese beef carcass grading combines two elements. The yield grade is expressed as A, B or C. The quality grade runs from 1 to 5.
Combining them creates grades such as A3, A4 and A5. A5 therefore means yield grade A and quality grade 5. There is no official A6 or A5+ grade issued by the Japan Meat Grading Association.
For the full basics, see what A5 Wagyu means.
So what does BMS measure?
BMS, or Beef Marbling Standard, is used to evaluate marbling. The scale runs from 1 to 12. Within the official system, the marbling range associated with quality grade 5 is BMS 8–12.
This means two carcasses can both be A5 while still having different marbling levels within the quality-5 range. One may be BMS 8 and another BMS 12.
This is where some sellers use expressions such as A5+, A5 BMS 10+ or A5 BMS 12 to communicate that a product sits toward the upper end of the marbling range.
A5+ can mean different things to different sellers
Because A5+ is not an official standardised grade, there is no universal definition. One retailer may use it for BMS 10–12, another only for BMS 12, and another simply as shorthand for “specially selected A5.”
The plus sign therefore tells you little unless the seller defines it. The useful question is: what exact criterion does this seller use to call the beef A5+?
Is A5 BMS 12 officially above A5 BMS 8?
Both can share the A5 grade because both fall within quality grade 5 and meet the other criteria required for that quality level. BMS 12, however, indicates a higher marbling score than BMS 8.
That does not create a new official grade above A5. It simply adds more precise information about one evaluated factor.
Our BMS guide explains why the number should not be treated as a total flavour score.
Higher BMS does not automatically mean better for everyone
Maximum marbling can be spectacular, but it also creates a much richer and fattier eating experience. Some consumers prefer BMS 8 or 9 because they perceive a stronger balance between muscle and fat.
A BMS 12 cut can be ideal for a tasting built around a few bites and still feel excessive to someone expecting to eat a large steak.
For that reason, more does not always mean better for you. Cut, portion and occasion matter just as much.
A5 does not mean every cut looks identical
The carcass is graded at a standard evaluation point. That does not mean every muscle from the animal has exactly the same marbling pattern.
Ribeye, striploin and tenderloin from the same animal can show different fat distribution and produce different eating experiences.
See Wagyu ribeye, striploin or tenderloin if you are choosing a cut.
What should a serious product page show?
If a retailer uses A5+, it should support the claim with objective information: country of origin, breed where relevant, official A5 grade, BMS where available, cut, weight and traceability.
A listing that only says “premium A5+” without origin or documentation sounds impressive but gives the buyer little basis for comparison.
Can A5+ be useful commercial shorthand?
Yes, provided it is defined. A retailer might, for example, explain that it internally uses “A5+” for A5 cuts with BMS 10–12. In that context the expression works as the retailer’s own selection category.
The important point is not to confuse that internal selection with a grade issued by the official Japanese grading body.
What should you ask before buying A5+?
Ask for the official grade, declared BMS, country and region of origin, the exact cut and available traceability documentation. Those details allow much cleaner product comparisons.
See how to identify authentic Japanese Wagyu for the full purchasing checklist.
The conclusion
A5+ is not an official grade above A5. The Japanese system tops out at A5. Within quality grade 5, marbling can range from BMS 8 to 12, and some sellers use the plus sign to highlight beef toward the top of that range.
The term does not have to be misleading if it is clearly defined, but it should never replace objective data. When you see A5+, look for BMS, origin, cut and traceability.
Frequently asked questions
Does official A5+ Wagyu exist in Japan?
Not as a separate official grade. The highest official grade is A5.
What BMS does A5 Wagyu have?
For the marbling criterion to correspond to quality grade 5, BMS falls within 8–12, while the other quality criteria must also be satisfied.
Is A5 BMS 12 better than A5 BMS 8?
It has more marbling, but that does not guarantee you will prefer it. BMS measures marbling rather than universal eating preference.
Should I avoid a retailer that uses A5+?
Not necessarily. What matters is whether the retailer defines the plus sign and provides objective information on grade, BMS, origin and traceability.
