{"id":14503,"date":"2026-09-10T13:51:39","date_gmt":"2026-09-10T11:51:39","guid":{"rendered":"https:\/\/www.elmercadodeorigen.com\/clasificacion-wagyu-japon-a-b-c-1-5\/"},"modified":"2026-09-10T15:17:54","modified_gmt":"2026-09-10T13:17:54","slug":"clasificacion-wagyu-japon-a-b-c-1-5","status":"publish","type":"post","link":"https:\/\/www.elmercadodeorigen.com\/en\/japanese-wagyu-grading-system-a-b-c-1-5\/","title":{"rendered":"How Japanese Wagyu grading works: A, B and C yield grades and quality grades 1 to 5"},"content":{"rendered":"

<\/p>\n

A5 Wagyu<\/strong> has become so famous that it can sound like the name of a beef category. In reality, A5 combines two separate parts of Japan’s grading system: a letter describing estimated carcass yield and a number describing meat quality.<\/p>\n

The Japan Meat Grading Association separates yield from quality, which is essential for understanding grades such as A4, B5 or C5 and for avoiding the idea that the letter A simply means \u201cbest tasting.\u201d<\/p>\n

What do A, B and C mean?<\/h2>\n

The letters are yield grades<\/strong>. A indicates yield above the standard, B indicates standard yield and C indicates yield below the standard. They do not directly score flavour, tenderness or marbling.<\/p>\n

What do quality grades 1 to 5 mean?<\/h2>\n

The number represents meat quality, with 5 the highest. Four groups are assessed: marbling; meat colour and brightness; firmness and texture; and fat colour, brightness and quality.<\/p>\n

The final quality grade is constrained by the lowest-scoring criterion, so spectacular marbling alone cannot produce quality grade 5 if another criterion falls short.<\/p>\n

How does BMS fit in?<\/h2>\n

The Beef Marbling Standard runs from 1 to 12. BMS 8\u201312 satisfy the marbling criterion for quality grade 5; 5\u20137 for grade 4; 3\u20134 for grade 3; 2 for grade 2; and 1 for grade 1.<\/p>\n

See our BMS guide<\/a> for more detail.<\/p>\n

Why can two A5 products be different?<\/h2>\n

One A5 carcass may have BMS 8 while another has BMS 12. Both are yield A and quality 5, but marbling intensity differs. Cut anatomy also changes what you see in individual steaks.<\/p>\n

What does A4 mean?<\/h2>\n

A4 combines yield A and quality 4. The marbling criterion for grade 4 corresponds to BMS 5\u20137. Some diners prefer this balance because it can feel less rich than extreme A5.<\/p>\n

What does B5 mean?<\/h2>\n

B5 is yield B and quality 5. It demonstrates why letter and number must be read separately: the quality number remains the maximum even though yield is not A.<\/p>\n

Is A5+ an official higher grade?<\/h2>\n

No. The official system ends at A5. Some retailers use A5+ commercially to refer to very high BMS or other characteristics, so buyers should ask what the plus sign actually means.<\/p>\n

The grade belongs to the carcass<\/h2>\n

A5 is assigned to the carcass, not independently to each retail steak. Ribeye and tenderloin from the same animal still have different anatomy, fat distribution and eating characteristics.<\/p>\n

Meat colour matters<\/h2>\n

Colour and brightness are assessed against standards. The goal is not simply darker or lighter red; it is whether the meat falls within the appropriate quality range.<\/p>\n

Firmness and texture matter too<\/h2>\n

Muscle structure is another part of the assessment. High marbling cannot simply override a lower result in firmness and texture.<\/p>\n

Fat is also evaluated<\/h2>\n

Fat colour, brightness and quality form their own criterion. This shows that Japanese grading is multidimensional rather than a single marbling contest.<\/p>\n

Regional brand and grade are different<\/h2>\n

A5 does not mean Kobe, Miyazaki or Matsusaka. Grade describes the carcass; a regional brand applies additional origin and production rules.<\/p>\n

How to read a product page<\/h2>\n

Check origin first, then the letter-and-number grade, then BMS if provided. After that, look at cut, weight, format and traceability. A marbling photograph alone cannot supply all of this information.<\/p>\n

The conclusion<\/h2>\n

Japanese grading combines yield and quality, and A5 is only one of fifteen possible combinations.<\/strong> A means above-standard yield; 5 is the highest quality grade based on marbling, meat colour, firmness and texture, and fat characteristics.<\/p>\n

Once letter, number and BMS are separated, the system becomes a practical buying tool rather than a mysterious premium label.<\/p>\n

Frequently asked questions<\/h2>\n

Is A5 the highest grade?<\/h3>\n

It combines the highest yield category A with the highest quality grade 5.<\/p>\n

Is B5 worse quality than A5?<\/h3>\n

Both are quality grade 5; their yield grades differ.<\/p>\n

Does BMS 12 guarantee A5?<\/h3>\n

No. Other quality criteria must also qualify and yield must be A.<\/p>\n

Is there an A6?<\/h3>\n

No. The official quality scale ends at 5.<\/p>\n

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