The Meat Grading System

What is grading?

The grading system has the standards by the Japan Meat Grading Association, which is the only organization authorized by the Japanese Government. After the cow or cattle is slaughtering, carcasses are evaluated strictly one by one by an association grader. This is how the grading system works.

The grading is divided into two categories, one is the meat quality grade and other is the yield grade.


A: Meat quality grade is evaluated by 4 points, with 5th grade is the highest among all.

  1. Marbling
  2. Meat color and brightness (shine) of meat
  3. Firmness and meat texture
  4. Fat color and shine

1. Marbling

2. Meat color and brightness

Meat color is determined objectively according to the Beef Color Standards (B.C.S). The brightness is judged by visual appraisal.

3. Meat firmness and the texture

Meat firmness and the texture are also determined by visual inspection appraisal.

4. Fat color and shine

Fat color is judged objectively according to the Beef Fat Standard (B.F.S). It is also judged by visual appraisal. Criteria is the color, luster and quality. Usually the whiter the fat color the higher the rank is.

From all above, the grade rank is being determined holistically from 1 to 5 rank.


B: Yield grade are to judge the final meat ratio. Based on the specific calculation method carcass is put into one of the following categories:

  • A: above average
  • B: average
  • C: below average

Grade judgement is conducted by combining the yield grading and quality grading such as A5, B4 etc.


OVERALL

From A & B, the grading are determined from the table of overall meat quality grading below.


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