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The Overall quality of Wagyu meat is
determined by the Japan Meat Grading Association Based on Three
sets of scores: (1) Yielding Grade, (2) Quality Grade, and
(3) Marbling Score:
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1. Yielding Grade:
A: Cattle that yield above average (highest score)
B: Cattle that yield average
(middle score)
C: Cattle that yield below average
(lowest score)
2. Quality Grade (1-5)
Are based on:
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Marbling
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Color/Shine
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Texture/Grain
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Sheen and Quality of Fat
3. Marbling Score (1
to12)
Based on the ratio of fat with the
lean, with 12 being the highest |
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For example:
"A5-12" means Meat from the cattle with above average
yielding: The Highest Quality Grade out from 1 to 5; the
Highest Marbling Score from 1 to 12.
USDA Prime
would be graded a "A2-5" on the Wagyu Beef Grading
System.
WAGYU MASTER™ PRODUCTS ARE ONLY
THE HIGHEST QUALITY "A-3" TO "A-5" WAGYU
GRADES
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The Calf Registration Certificate,( proof of pure breed pedigree
of Wagyu from the National Registration Association) known as the certificate with "nose print".
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Under strict auditing, Wagyu
beef is BSE-free and only processed at HACCP (Hazard Analysis
Critical Control Point) certified plants that are also USDA
inspected and approved.
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