A5 (Japanese Beef Grade)

A5 is the highest possible grade in the Japanese Meat Grading Association (JMGA) system. The grade has two components: the letter (yield grade) and the number (quality grade).

The Letter — Yield Grade: - A: Above-average yield (most usable meat relative to carcass weight) - B: Average yield - C: Below-average yield

The Number — Quality Grade (1–5): Based on four factors, scored individually: 1. Marbling (BMS): 1–12 scale. Grade 5 requires BMS 8 or higher. 2. Meat color and brightness: 1–7 scale. Best is bright, cherry red. 3. Fat color and quality: 1–7 scale. Best is white to slightly cream. 4. Firmness and texture: 1–5 scale. Best is firm and fine-grained.

The quality grade is determined by the lowest individual score — so an animal with BMS 12 marbling but poor fat color would be downgraded.

What A5 Means in Practice: An A5 steak has BMS 8–12 marbling — meaning it's 25–50%+ intramuscular fat by weight. The meat appears more white than red. The fat melts at a lower temperature than commodity beef fat, creating a unique richness and a texture that's almost buttery.

Eating A5: This is not a 16-oz steak dinner. A5 is so rich that 3–4 ounces is a full serving. Slice thin, sear briefly (15–30 seconds per side), and season with nothing more than salt. The beef speaks for itself.

Common Grades You'll See: - A5 BMS 8–9: Entry-level A5 — still extraordinary - A5 BMS 10–11: Premium A5 — incredibly marbled - A5 BMS 12: The pinnacle — rare even in Japan, almost more fat than meat

Price Range: A5 Japanese wagyu runs $80–$200/lb depending on the cut and BMS score. Ribeye and strip at BMS 11–12 command the highest prices.