Wagyu beef is renowned worldwide for its exceptional marbling, rich flavor, and unparalleled tenderness. The term “Wagyu” translates directly to “Japanese cow” and refers to specific breeds of cattle that produce this highly prized meat. While Japan remains the gold standard for Wagyu, Australia has also developed a thriving industry for this luxurious beef, but what does the grading actually mean to the general consumer?
About the Japanese A5 Wagyu Grading System
This premium beef is graded with meticulous precision, ensuring that only the highest quality meat reaches consumers. The grading is overseen by the Japanese Meat Grading Association (JMGA), which evaluates Wagyu based on two key factors, which are the yield and the quality.
Wagyu is assigned a letter grade (A, B or C) based on the percentage of usable meat from a carcass. Grade A represents the highest yield, with more than 72% of the cow being saleable meat.
The quality score, ranging from 1 to 5 and is determined by 5 attributes including marbling, meat colour, fat color, texture and firmness. The highest rating which is A5, represents the pinnacle of Wagyu beef, offering supreme marbling, a rich buttery texture and a deep umami flavour.
Japan also has highly esteemed regional varieties, such as Kobe, Kuroge and Kagoshima beef, each known for their unique textures and flavors. These varieties follow strict breeding and feeding standards, ensuring consistently high quality.
About the Australian Wagyu Grading System
Australia is one of the largest producers of Wagyu beef outside Japan, with a reputation for producing exceptional full blood and crossbred Wagyu. The Australian grading system follows similar principles to Japan but with some differences in scale and evaluation, and is graded using the Meat Standards Australia (MSA) and the Aus-Meat grading system. These grading systems incorporate both marbling scores and meat quality attributes.
The Australian marbling scale ranges from MB1 to MB9, with MB9 representing the highest level of marbling. Aussie MS9 Wagyu is considered an elite product and comparable to high grade Japanese Wagyu in richness and quality.
One of the key differences between Australian MS9 Wagyu and Japanese A5 Wagyu is in breeding and feeding practices. Japanese Wagyu cattle are typically raised in small herds with highly specialised diets, while Australian Wagyu is often crossbred with other breeds, such as Angus to enhance adaptability while maintaining high marbling scores. Australian cattle are also raised on both grain fed and grass fed programs, influencing the final flavour profile of the beef.
Experience the Finest Wagyu at Robin Hood Tavern
We have carefully curated a selection of premium Japanese A5 and Australian MS9 Wagyu cuts, expertly prepared to highlight the exceptional quality of this prized beef. So for those in Pattaya looking to indulge in the finest Wagyu beef, make your way over to our steakhouse at the Robin Hood Tavern.