{"id":14484,"date":"2026-09-10T13:51:39","date_gmt":"2026-09-10T11:51:39","guid":{"rendered":"https:\/\/www.elmercadodeorigen.com\/que-significa-a5-plus-wagyu\/"},"modified":"2026-09-10T15:17:54","modified_gmt":"2026-09-10T13:17:54","slug":"que-significa-a5-plus-wagyu","status":"publish","type":"post","link":"https:\/\/www.elmercadodeorigen.com\/en\/what-does-a5-plus-wagyu-mean\/","title":{"rendered":"What does A5+ Wagyu mean? Why it is not an official grade above A5"},"content":{"rendered":"

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Some shops and restaurant menus use the term A5+ Wagyu<\/strong>. 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<\/strong>: A5 is already the highest combination of yield grade A and quality grade 5.<\/p>\n

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.<\/p>\n

How the Japanese grading system actually works<\/h2>\n

Japanese beef carcass grading combines two elements. The yield grade<\/strong> is expressed as A, B or C. The quality grade<\/strong> runs from 1 to 5.<\/p>\n

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.<\/p>\n

For the full basics, see what A5 Wagyu means<\/a>.<\/p>\n

So what does BMS measure?<\/h2>\n

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\u201312<\/strong>.<\/p>\n

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.<\/p>\n

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.<\/p>\n

A5+ can mean different things to different sellers<\/h2>\n

Because A5+ is not an official standardised grade, there is no universal definition<\/strong>. One retailer may use it for BMS 10\u201312, another only for BMS 12, and another simply as shorthand for \u201cspecially selected A5.\u201d<\/p>\n

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+?<\/strong><\/p>\n

Is A5 BMS 12 officially above A5 BMS 8?<\/h2>\n

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.<\/p>\n

That does not create a new official grade above A5. It simply adds more precise information about one evaluated factor.<\/p>\n

Our BMS guide<\/a> explains why the number should not be treated as a total flavour score.<\/p>\n

Higher BMS does not automatically mean better for everyone<\/h2>\n

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.<\/p>\n

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.<\/p>\n

For that reason, more does not always mean better for you<\/strong>. Cut, portion and occasion matter just as much.<\/p>\n

A5 does not mean every cut looks identical<\/h2>\n

The carcass is graded at a standard evaluation point. That does not mean every muscle from the animal has exactly the same marbling pattern.<\/p>\n

Ribeye, striploin and tenderloin from the same animal can show different fat distribution and produce different eating experiences.<\/p>\n

See Wagyu ribeye, striploin or tenderloin<\/a> if you are choosing a cut.<\/p>\n

What should a serious product page show?<\/h2>\n

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.<\/p>\n

A listing that only says \u201cpremium A5+\u201d without origin or documentation sounds impressive but gives the buyer little basis for comparison.<\/p>\n

Can A5+ be useful commercial shorthand?<\/h2>\n

Yes, provided it is defined. A retailer might, for example, explain that it internally uses \u201cA5+\u201d for A5 cuts with BMS 10\u201312. In that context the expression works as the retailer\u2019s own selection category.<\/p>\n

The important point is not to confuse that internal selection with a grade issued by the official Japanese grading body<\/strong>.<\/p>\n

What should you ask before buying A5+?<\/h2>\n

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.<\/p>\n

See how to identify authentic Japanese Wagyu<\/a> for the full purchasing checklist.<\/p>\n

The conclusion<\/h2>\n

A5+ is not an official grade above A5.<\/strong> 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.<\/p>\n

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.<\/p>\n

Frequently asked questions<\/h2>\n

Does official A5+ Wagyu exist in Japan?<\/h3>\n

Not as a separate official grade. The highest official grade is A5.<\/p>\n

What BMS does A5 Wagyu have?<\/h3>\n

For the marbling criterion to correspond to quality grade 5, BMS falls within 8\u201312, while the other quality criteria must also be satisfied.<\/p>\n

Is A5 BMS 12 better than A5 BMS 8?<\/h3>\n

It has more marbling, but that does not guarantee you will prefer it. BMS measures marbling rather than universal eating preference.<\/p>\n

Should I avoid a retailer that uses A5+?<\/h3>\n

Not necessarily. What matters is whether the retailer defines the plus sign and provides objective information on grade, BMS, origin and traceability.<\/p>\n

Related meats from our shop<\/h2>\n
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