On-bone meat rating system

Ratings used for beef are based on standards on domestic beef stipulated by Japan Meat Grading Association. (http://www.jmga.or.jp/)

Ratings are determined based on yield and meat quality

Grade Yield
A 72%+
B 69%-72%
C Under 69%
Quality grade B.M.S.
5 Very good NO.8〜No.12
4 Good NO.5〜No.7
3 Standard NO.3〜No.4
2 Standard-equivalent NO.2
1 Inferior NO.1

*Note that actual size and color of items marked BMS, BCS, and BFS on the image may differ. *BMS is applied based on a “photographic standard of fat marbling” that is used to create an explicit metric of marbling quality.

Ratings are made according to a linked table of yield and meat quality.

Quality grade
Yield 5 4 3 2 1
A A5 A4 A3 A2 A1
B B5 B4 B3 B2 B1
C C5 C4 C3 C2 C1

Source: Japan Meat Grading Association