Beef Grading 201: How the world grades beef

Beef Grading 201: How the world grades beef

Posted by Meat N' Bone on

By reading and understanding this guide you will know more about beef than 90% of the people out there.

As you know by now,( from the previous article on this series Beef Grading 101) the degree of of marbling on the RibEye is the primary determination of quality grade.

Each country grades their beef differently. In the US, we follow the USDA grading (USDA Prime, USDA Choice) while others use letters and numbers like “A4”. Restaurants, supermarkets and butcher shops tend to mix-and-match these grades in their menus which can be very confusing.

The three predominant grading systems are the US, the Japanese and the Australian.

Here is a useful chart on how these systems compare to each other:

BMS stands for Beef Marbling Score and it is the easiest way to compare accross the different major grading standards. 

The first thing you will notice is that the Japanese grades go above and beyond the US grades. That is because of Wagyu beef. 

Wagyu beef is generally regarded as the highest grade due to its extreme levels of marbling. 

Angus beef, which is the most predominant beef in America, averages a BMS of 2 but reaches a maximum BMS of 5. Grass Fed beef will grade Choice at best.

Wagyu cattle averages BMS 4-6 but depending on genetics, nutrition, and age at time of slaughter, can go all the way up to BMS 11-12.

Do note anything above BMS 9 will be rare and extremely expensive. We recently sold a A5 Whole Tenderloin for over $1,600!!

From a Price-Value perspective our Wagyu-Angus cross offers a very interesting price point. 

 

THE AMERICAN SYSTEM

The United States Department of Agriculture (or USDA), separates beef into eight different grades. The top five are sold to the consumer as cuts of beef, while the three lowest grades are typically only used for processed meats and canned meats.

Quality beef is usually graded USDA CHOICE and USDA PRIME. The american system focuses on quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass.

Recently, USDA collaborated with the United States Meat Export Federation and Colorado State University to develop an educational video about the beef grading process. This video provides a comprehensive overview of the beef grading system – from farm to table.

Restaurants generally only sell the three highest grades. High-end steakhouses only serve USDA Prime and/or Choice.

Aboe PRIME the USDA is kind of abitrary. A USDA Prime steak will present Abundant marbling... there are no official grades above Abundant in the USDA specifications. The terms Very Abundant and Extremely Abundant are arbitrary.

THE AUSTRALIAN SYSTEM

The Australian beef grading system is known as Meat Standards Australia (or MSA) and is regulated by Meat and Livestock Australia (MLA).

The MSA is a relatively new grading system and it is not very popular (yet). When calculating the MSA grade for beef, a number of attributes are measured such as meat color, marbling, fat depth, carcass weight, maturity and pH... it is very comprehensive.

The MSA marbling system is graded on a scale of 100 (no intramuscular fat) to 1190 (extreme amounts of intramuscular fat) in increments of 10.

The older standard is the AUS-MEAT grading, which goes from 0 to 9. It is VERY similar to BMS as it  provides an indication of the amount of marbling in beef. It uses a scale of 0 (no intramuscular fat) to 9 (extreme amounts of intramuscular fat) in increments of 1.

So basically a AUS-MEAT Grade 5 will USUALLY be graded MSA 700-800.... kind of confusing.. isn't it?

THE JAPANESE SYSTEM

The Japanese system is the most detailed. The grading of meat is managed by the JMGA (Japanese Meat Grading Association) Beef Carcass Grading Standard.

The overall grade consists of two grades: Yield Grade (designated by a letter) and Quality Grade (designated by a number).

Yield Grade measures the amount of usable meat on a carcass and range from A (the highest) to C (the lowest).

“A” usually means the cow was a fulblood Wagyu. “B” is usually a crossbred Wagyu. “C” is usually for Angus or Wholestain cattle.

Quality grade is calculated by evaluating four different factors:

1) meat marbling

2) meat color and brightness

3) meat firmness and texture and

4) fat color, luster and quality.

Each factor is grade from 1 to 5, with 5 being the highest score.

 

SOMETIMES ITS OK TO FORGET THE GRADES

And yet... many meat experts are gue that these rating guides put too much emphasis on marbling and that they may be unfair. This is actually a fair point... The argument can be made that more important than marbling is the actual source of the beef as well as what the cattle eats. After all, our Premium Reserve beef is of extremely high quality.. but when we have graded its been graded as high level USDA Choice.

The best Grass Fed beef in the market will also grade CHOICE...at best. Yet, our Grass Fed NY Strips and RibEyes are extremely juicy and tender. Many of our high end customers prefer them to much more expensive cuts.

Our USDA Prime steaks, aged for 30 days are as good as any high-end wagyu steak... and that is mostly because after BMS 5, its a matter of preference... just like 45+ days aged beef... 

A good USDA Choice steak, such as the ones WE sell can be as good as a USDA Prime steak. 

At Meat N' Bone we focus on high end steaks. Every one of our products grades BMS 3+... whether you prefer grass fed, more marbling, mid-west beef or aged steaks. It is up to you!

The beautiful thing is that you can choose... order a bunch of different steaks and see the difference for yourself.

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