BMS (Beef Marbling Standard)

The Beef Marbling Standard (BMS) is the Japanese grading scale used to evaluate marbling in wagyu beef. It runs from BMS 1 (essentially no marbling) to BMS 12 (the maximum possible marbling — meat that is more white than red).

The Scale: - BMS 1–2: Minimal marbling (roughly equivalent to USDA Select) - BMS 3–4: Moderate marbling (roughly equivalent to USDA Choice) - BMS 5–6: Above average (roughly equivalent to USDA Prime / low A4) - BMS 7–8: High marbling (A4 range — excellent wagyu) - BMS 9–10: Very high marbling (A5 range — exceptional) - BMS 11–12: Extraordinary marbling (top-tier A5 — rare even in Japan)

How It's Measured: Graders evaluate the ribeye cross-section at the 6th/7th rib, looking at the fineness, distribution, and amount of intramuscular fat. Unlike USDA grading, which is done by human inspectors, Japanese grading uses camera-based systems for objectivity.

Context for American Consumers: The best USDA Prime beef typically falls around BMS 5–6. American Wagyu (crossbred cattle) usually grades BMS 6–9. Japanese A5 Wagyu starts at BMS 8 and goes to 12. The difference between BMS 6 and BMS 12 is staggering — they're almost different categories of food.

Why It Matters: If you're buying wagyu — whether American crossbred or Japanese fullblood — the BMS score tells you far more than the marketing label. "Wagyu" without a BMS score is like buying wine without knowing the vintage. Always ask.