Beef Grading
A system used to evaluate the quality and yield of beef.
USA Grading Scale
In the United States, the United States Department of Agriculture (USDA) grades beef based on factors like intramuscular fat (IMF) and color. The USDA’s grading criteria also consider the age of the animal, as younger cattle typically yield more tender meat. These affect tenderness, flavor, consumer preferences, and pricing.
The grading system includes three levels: Select, Choice, and Prime, determined by marbling quality. Selecting the right grade enhances the dining experience and ensures proper preparation methods. When planning a meal, it’s important to match the grade of beef with the intended cooking method to achieve optimal results. A cut with abundant marbling may earn a premium Prime++ grade for its exceptional quality and flavor, sought after by chefs and consumers. Understanding these grades helps consumers make informed beef purchases. By paying attention to these grades, consumers can elevate their culinary experiences and ensure satisfaction with their beef choices.
AUSTRALIAN Grading Scale
In Australia, beef grading predominantly employs the Meat Standards Australia (MSA) system, which places a significant emphasis on ensuring eating quality for optimal consumer satisfaction. This modern system aims to provide consumers with consistent and high-quality beef experiences. In contrast, the older AUS-MEAT system evaluates beef based on various criteria such as marbling and other critical factors that influence overall quality and taste. The MSA system categorizes beef into three distinct levels—3-star, 4-star, and 5-star—each reflecting specific standards of tenderness, juiciness, flavor, and overall eating experience, thereby helping consumers make informed choices. Meanwhile, AUS-MEAT employs a detailed scale that ranges from 0 to 9 for marbling, effectively indicating the degree of marbling and overall quality of the beef. This comprehensive grading process plays a crucial role in the beef industry by guiding producers and informing consumers about the quality of the meat they purchase.
JAPANESE Grading Scale
Japan employs a grading system with a Meat Quality Score (1-5) and a Yield Score (A-C) to calculate an Overall Meat Score. The Meat Quality Score assesses Beef Marbling Standard (BMS), Color & Brightness, Firmness & Texture, and Fat Quality, while the Yield Score indicates the percentage of edible cuts; only Fullblood Wagyu can achieve an A.
BMS considers IMF percentage, firmness, and marbling color. A minimum IMF is required, with an average BMS of 5.2-5.7; only 0.5% of beef scores a 12.
In 2008, Japan made high scores harder to achieve; for example, a BMS 6 or 7 on the old scale would now be a BMS 3 on the new scale, although the old scale remains in use globally.
