{"id":30465,"date":"2026-09-08T12:46:09","date_gmt":"2026-09-08T05:46:09","guid":{"rendered":"https:\/\/jssiam.co.th\/2026\/09\/08\/grading-system\/"},"modified":"2026-10-09T15:21:29","modified_gmt":"2026-10-09T08:21:29","slug":"grading-system","status":"publish","type":"post","link":"https:\/\/jssiam.co.th\/en\/2026\/09\/08\/grading-system\/","title":{"rendered":"Grading System"},"content":{"rendered":"\t\t
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<\/p>\n

How is Wagyu beef graded? Understanding the mechanisms of \"Yield Grade\" and \"Meat Quality Grade\" <\/strong><\/h4>\n

While we often hear the term \"A5 Wagyu beef,\"<\/strong> this grading is strictly determined by the Japanese Meat Grading Association (JMGA).<\/p>\n

Grading is evaluated by combining two factors: \"Yield Grade\"<\/strong> and \"Meat Quality Grade,\"<\/strong> which are divided into a total of 15 levels (A1\u2013A5, B1\u2013B5, C1\u2013C5).<\/p>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\"01-yield-grade-table\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\"04-grade-matrix\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \n
  1. Yield Grade: The amount of \"cuttable meat\"<\/strong><\/li>\n<\/ol>\n

    This is the criterion for evaluating the proportion of marketable meat (edible portion) from a single animal, divided into three levels\u2014A, B, and C\u2014to indicate efficiency and the yield ratio.
    - Grade A (Above Standard):<\/strong> Yield score of 72 or higher.
    - Grade B (Standard):<\/strong> Yield score from 69 to less than 72.
    - Grade C (Below Standard):<\/strong> Yield score less than 69.<\/p>\n

    \u203b Calculated from the carcass weight after removing the hide, internal organs, and head to determine the remaining meat proportion. (Most Wagyu beef is typically graded as A).<\/p>\n

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    1. Meat Quality Grade: The \"appearance and quality\" of the meat<\/strong><\/li>\n<\/ol>\n

      This is the criterion for evaluating the quality of the meat itself across 5 levels (5 being the highest). Experts assess four categories:
      1. Marbling (the beauty of the intramuscular fat)
      2. Meat color and brightness
      3. Firmness and texture of the meat
      4. Fat color, luster, and quality <\/p>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      \u3010Key Grading Rule\u3011<\/strong>
      The Meat Quality Grade follows a strict rule: the \"lowest score\" among the four categories determines the final grade.
      For example, if three categories receive a score of \"5\" but one category receives a \"3,\" the final Meat Quality Grade will be determined as \"3.\"<\/p>\n

      \u3010Expert Column\u3011<\/strong>
      Is it true that \"A5\" is not always the most delicious meat?<\/p>\n

      Many people mistakenly believe that \"A5 is the most delicious meat.\" In reality, the grading criteria only measure \"marbling aesthetics and the amount of cuttable meat,\" not \"flavor (umami or personal sensory preference)\" directly.<\/p>\n

      For those who enjoy the intense flavor of red meat, \"A3\" or \"B4\" grades might be more suitable and delicious. Therefore, choosing meat that fits the menu and personal preference is most important.<\/p>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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