Grading / Score / BMS

Japanese Wagyu

To ensure fair trading, beef in Japan is currently graded by the Japan Meat Grading Association. Beef is graded based on the yield grade and meat quality. The yield grade refers to the ratio of meat to total weight for the carcass and is classified into three grades from A to C with A being a grade of higher yield. Meat quality is classified into five grades from 5 to 1 based on beef marbling, color and brightness of the meat, firmness and texture of the meat and color and brightness of the fat. The lowest of the four individual grades is the final grade allocated to the meat. A thorough grading system of 15 grades through a combination of the above two elements ensures a clear indication of Wagyu meat quality and yield grade. Furthermore, these 5 grades are ranked from 1 to 12 by BMS (Beef Marbling Standard).

Yield Grade:

A (above standard) / B (standard) / C (below standard)

Meat Quality Grade:

5 (excellent) / 4 (good) / 3 (average) / 2 (below average) / 1 (poor)

Beef Marbling Standard:

8-12 (excellent) / 5-7 (good) / 3-4 (average) / 2 (below average) / 1 (poor)

Color and Brightness:

5 (excellent) / 4 (good) / 3 (average) / 2 (below average) / 1 (poor)

Firmness and Texture:

5 (excellent) / 4 (good) / 3 (average) / 2 (below average) / 1 (poor)

UMAMI Wagyu 

On the Umami Ranch we have both 100% Full Blood Tajima Black Wagyu alongside crossbred 50% Wagyu and 50% Angus cattle. The Full Blood Umami is characterized by higher fat marbling and a softer texture, while the crossbred has less fat and a more meaty texture. All of the Umami Wagyu have the distinctive Olive Fed flavor.