Understanding Wagyu Grades: A Consumer's Complete Guide
Three countries, three grading systems, one goal: helping you know exactly what you're paying for when you buy Wagyu beef.
Walk into a high-end butcher shop or browse an online Wagyu retailer, and you'll encounter a dizzying array of grades, scores, and labels: A5, BMS 10, USDA Prime, AUS-MEAT 7+, “Gold Grade.” What do they all mean? More importantly, which ones actually matter when you're deciding what to put on your plate?
This guide breaks down the three major grading systems you'll encounter when buying Wagyu — Japanese, American, and Australian — so you can shop with confidence and understand exactly what you're getting for your money.
The Beef Marbling Standard (BMS): The Universal Language of Wagyu
The Beef Marbling Standard is the single most important number to understand when buying Wagyu. Developed by the Japanese Meat Grading Association (JMGA), BMS measures the amount of intramuscular fat — the white flecks and streaks within the red meat — on a scale of 1 to 12. This marbling is what gives Wagyu its signature buttery texture, rich flavor, and the legendary “melt in your mouth” experience.
BMS Scores Explained for Consumers
Minimal to slight marbling. This is what most conventional beef looks like — lean with limited fat between the muscle fibers. You won't find genuine Wagyu at this level. If something labeled “Wagyu” looks this lean, question the label.
Comparable to: USDA Select to low Choice
Moderate marbling that's noticeably more than conventional beef. This is where most American Wagyu crossbreeds (F1 crosses of Wagyu and Angus) land. The beef is more tender and flavorful than standard supermarket steak, with visible fat flecks throughout. A great starting point for consumers new to Wagyu.
Comparable to: High USDA Choice to low Prime
Typical price: $30–$60/lb for premium cuts
This is where the eating experience becomes distinctly “Wagyu.” Rich, buttery flavor with clearly visible marbling throughout the cut. High-percentage Wagyu crossbreeds and some Fullblood Wagyu hit this range. Excellent value for consumers who want an exceptional steak without the ultra-luxury price tag. In the Japanese system, BMS 6 is the minimum for Kobe beef certification.
Comparable to: Above USDA Prime (no equivalent)
Typical price: $60–$120/lb for premium cuts
Dense, finely distributed marbling covering much of the meat's surface. The steak takes on a pinkish-white appearance from the interleaved fat. This is what you'll find at top-tier steakhouses. In Japan, BMS 8 is the minimum threshold for A5 grade — the highest quality designation. Incredibly tender with an almost creamy richness.
Comparable to: Japanese A5 (lower end)
Typical price: $100–$200/lb for premium cuts
Extraordinary marbling that gives the meat an almost snow-white appearance interspersed with red lean. Only Fullblood Wagyu with elite genetics, raised with meticulous care and fed for 400–600+ days, can achieve these scores. BMS 12 is the absolute peak — fewer than 1% of all Japanese cattle reach it. The fat is rich in oleic acid (the same healthy fat in olive oil), giving it an incredibly low melting point that literally dissolves on your tongue.
Comparable to: Japanese A5 (peak quality)
Typical price: $150–$300+/lb for premium cuts
Japanese Grading: Understanding A1 Through A5
When you see “A5 Wagyu” on a menu, you're looking at the Japanese grading system — the most rigorous beef grading in the world. It has two components:
The Letter: Yield Grade (A, B, or C)
The letter indicates how much usable meat comes from the carcass. Grade A means the highest yield (above 72% usable meat), B is average (69–72%), and C is below average. For consumers, this mostly matters because A-grade means the animal was well-proportioned — it's a sign of good breeding and husbandry. Virtually all premium Wagyu grades A.
The Number: Quality Grade (1 Through 5)
The quality grade is determined by four factors, and the lowest score among them sets the final grade:
- Marbling (BMS): Grade 5 requires BMS 8–12. Grade 4 requires BMS 5–7. Grade 3 requires BMS 3–4.
- Meat Color & Brightness: Scored 1–7 on the Beef Color Standard (BCS). Grade 5 requires BCS 1–5.
- Firmness & Texture: Scored 1–5. Grade 5 requires a score of 4 or 5.
- Fat Color & Luster: Scored 1–7 on the Beef Fat Standard (BFS). Grade 5 requires BFS 1–4 (white to slightly cream-colored).
This means a steak could have BMS 12 marbling but still get downgraded to A4 if the fat color is slightly off. It's an all-or-nothing system — extremely rigorous by design.
🔑 Key Takeaway for Consumers
A5 is the pinnacle of the Japanese system, but A4 is also exceptional beef — and often a better value. An A4 steak with BMS 7 will give you a spectacular eating experience at a significantly lower price than A5 with BMS 11. Don't overlook A4 as a “lesser” option.
USDA Grading: Select, Choice, and Prime
The USDA grading system was designed for conventional American beef and evaluates two factors: the maturity of the animal and the amount of marbling at the rib eye. Three grades that consumers typically encounter:
Lean with minimal marbling. Uniform quality but can be tougher and less flavorful. Cheapest grade. You will never see real Wagyu at this level.
Moderate marbling. Good quality for everyday cooking. Roughly equivalent to BMS 3–4. The vast majority of beef in American grocery stores is Choice.
The highest USDA grade, representing only 2–3% of all USDA-graded beef. Abundant marbling, excellent tenderness. Roughly equivalent to BMS 4–5 — which is actually the entry level of real Wagyu.
⚠️ The USDA Scale Wasn't Built for Wagyu
Here's the critical thing to understand: the USDA grading system tops out at Prime, which only reaches about BMS 5. True Wagyu goes to BMS 12 — more than double the marbling of the best USDA Prime. When a label says “Wagyu USDA Prime,” it tells you almost nothing about where the beef falls on the Wagyu scale. Always look for BMS or the Japanese/Australian grade in addition to USDA grade.
Australian Grading: AUS-MEAT Marble Score
Australia has its own grading system administered by AUS-MEAT, the country's meat industry authority. The AUS-MEAT marble score ranges from 0 (no marbling) to 9+ (extraordinary marbling).
The AUS-MEAT and Japanese BMS scales are roughly equivalent up to score 9 — an AUS-MEAT 5 is comparable to a Japanese BMS 5. However, the Australian scale caps at 9+, while the Japanese scale continues to 12. This means you can't directly distinguish between a BMS 10, 11, or 12 steak using Australian grading alone.
| AUS-MEAT Score | Japanese BMS | USDA Equivalent | Quality Level |
|---|---|---|---|
| 0–1 | BMS 1–2 | Select | Standard beef |
| 2–3 | BMS 3–4 | Choice | Above average |
| 4–5 | BMS 4–5 | Prime | Entry-level Wagyu |
| 6–7 | BMS 6–7 | Above Prime | Premium Wagyu |
| 8–9 | BMS 8–9 | Well above Prime | Exceptional Wagyu (A4–A5) |
| 9+ | BMS 10–12 | N/A | Ultra-premium (peak A5) |
Australian Wagyu has become highly respected globally. Producers like David Blackmore pioneered Fullblood Wagyu production in Australia, consistently achieving AUS-MEAT 9+ scores that rival the best Japanese beef. Australia's Wagyu industry benefits from strict traceability requirements — every carcass is individually identified from paddock to plate.
How to Read Wagyu Labels When Shopping
Armed with knowledge of these grading systems, here's what to look for (and watch out for) when buying Wagyu:
Green Flags ✅
- Specific BMS or marble score listed: A retailer who lists “BMS 9” or “AUS-MEAT MS 7+” is being transparent about exactly what you're getting.
- Japanese grade (A4, A5): If imported from Japan, the A1–A5 grade is verified by the JMGA — it's not a marketing claim, it's an official certification.
- Prefecture of origin: Labels listing the Japanese prefecture (Miyazaki, Kagoshima, Hyogo) indicate authentic Japanese Wagyu with traceability.
- Breed percentage specified: “Fullblood Wagyu,” “F1 Wagyu x Angus,” or “75% Wagyu” tells you the genetic background.
- 10-digit traceability number: Japanese Wagyu comes with an individual ID number you can verify on the Japanese government's traceability website.
Red Flags 🚩
- “Wagyu” with no grade or score: If a product just says “Wagyu” with no BMS, marble score, or breed information, be skeptical. It could be anything from F1 crossbred to mislabeled conventional beef.
- “Wagyu-style” or “Wagyu-inspired”: This literally means “not Wagyu.”
- “Kobe-style” or “Kobe beef” at suspiciously low prices: Authentic Kobe beef is extremely rare and expensive. If your $25 “Kobe burger” seems too good to be true, it is.
- No country of origin: Reputable sellers always disclose whether the beef is from Japan, Australia, the US, or elsewhere.
- Vague proprietary grades: Made-up terms like “Gold Grade” or “Platinum Wagyu” are marketing — not recognized grading standards.
What Grade Should You Buy? A Price-Point Guide
The “best” grade depends on your budget, how you plan to cook it, and what experience you're looking for:
💰 Budget-Friendly ($25–$50/lb)
Look for: American Wagyu (F1 crossbred), BMS 4–5, or AUS-MEAT MS 4–5. This gives you noticeably better marbling than USDA Prime at a more accessible price. Great for grilling steaks, burgers, and everyday premium meals.
💰💰 Mid-Range ($50–$120/lb)
Look for: Japanese A4, BMS 6–7, high-percentage American Wagyu, or Australian MS 6–7. This is the sweet spot for many consumers — distinctly luxurious with exceptional flavor and tenderness, without the eye-watering prices of peak A5. Ideal for special occasion steaks.
💰💰💰 Luxury ($120–$300+/lb)
Look for: Japanese A5 (BMS 8–12), AUS-MEAT MS 9+, or Fullblood Wagyu from top producers. This is the pinnacle of beef. Serve in small portions (3–5 oz per person) — the richness is intense. Best prepared simply: salt, sear, and savor. Don't drown it in sauce.
💡 Pro Tip: Match the Grade to the Dish
Higher BMS isn't always “better” — it depends on the application. A BMS 10+ steak is incredibly rich; most people can only eat 4–6 ounces before the fat becomes overwhelming. For a full 12-oz ribeye dinner, BMS 6–7 might actually be more enjoyable. Save the ultra-high BMS for thin-sliced preparations like yakiniku, shabu-shabu, or small tasting portions.
Ready to Buy Wagyu?
Now that you understand the grades, explore our marketplace to find verified Wagyu from trusted producers — with clear grading information on every listing.