Beef Grading System: C1 to A5 Wagyu

We often see many types of beef on the menu, however do you know that there is a certain grade tagged along with different beef? Today, we will be focusing on Wagyu beef which is one of the most expensive and well known beef. Wagyu grading differs depending on the country. However, the qualities of the beef they seek is still the same, even though they grade differently.

The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. They also have different yield grading, A which is above average, B is average and C is below average. The intramuscular fat on the beef makes a marble-like pattern, which is called marbling. Therefore it is based on the marbling and colours to decide which grade the beef falls in.

Wagyu Grading Chart

What makes A5 Wagyu so expensive?

Photo from Holy Gyu

Many people will be thinking what the difference between a normal Wagyu beef and a A5 Wagyu beef is. What is so special about A5 beef is the unique marbling, or intramuscular fat, which makes their meat rich, juicy, tender, and thus more expensive and popular. Wagyu beef’s fats are also unsaturated and high in Omega-3 and Omega-6 which can be one of the options for your healthy diet.

An interesting fact (Wagyu fat melts at a lower temperature compared to others, therefore it has a rich and buttery flavour)

If you happen to have Wagyu beef at home, I would suggest using simple spices like salt and pepper which will allow you to taste the authenticity of the beef.

Do you know that Foodline.sg provides many different bentos and tingkats with beef?

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For more information, feel free to call the corporate hotline 6592 5057 or email to corporate@foodline.sg