Wagyu and the BMS grading system
What is Wagyu?
"Wagyu" is a term that literally means "Japanese cow," where “Wa” means Japanese and “gyu” means cow.
To be classified as Wagyu, the cattle must meet strict breed criteria. Only four specific breeds are recognized: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu or Akaushi), Japanese Polled (Mukaku Washu), and Japanese Shorthorn (Nihon Tankaku Washu). Each of these breeds must be purebred, and the cattle must be raised in Japan.
Currently, over 90% of Wagyu cattle raised in Japan are of the Japanese Black breed. This breed is characterized by its solid black color, with black horns and hooves. It is highly regarded for its marbling, which gives the beef its distinctive flavor and fine texture.
Japanese Black (Kuroge Washu)
Japanese Brown
(Akage Washu or Akaushi)
Japanese Shorthorn (Nihon Tankaku Washu)
Japanese Polled (Mukaku Washu)
Registration and Traceability
To effectively prevent the spread of BSE (bovine spongiform encephalopathy) and to promote the provision of individual identification information, it is also necessary to maintain the "Wagyu" brand for consumers. To address these challenges and fulfill these obligations, systems for Wagyu registration and traceability have been established.
Ear Tagging
All cattle raised in Japan are fitted with an ear tag that bears a unique 10-digit individual identification number.
Database of Cattle Production History
Using this individual identification number, information such as the cattle's gender, breed, birth, slaughter, and place of rearing until death are recorded in a database.
Display and Recording of Individual Identification Numbers
Once the cattle are slaughtered and processed into carcass meat, part meat, or retail meat, the individual identification number is displayed by the dealers involved in the transactions. This number is recorded and stored in the books, along with the details of buyers and sellers.
Traceability
This system enables the tracking of production and distribution history from the birth of the cattle to when it reaches consumers. Purchasers can check the production history of the cattle online.
Grading System
The grading of cattle involves two combined ratings: Yield Grade (A to C) and Meat Quality Grade (1 to 5)
Yield Grade (A to C)
Yield grade is determined by cutting the carcass between the 6th and 7th ribs and calculating the area of the ribeye muscle (Longissimus dorsi). The yield grade predicts the ratio of the meat weight to the carcass weight.
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A: 72% or more
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B: 69% to less than 72%
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C: Less than 69%
Meat Quality Grade (1 to 5)
The meat quality grade is determined based on four criteria, and the overall grade is set according to the lowest grade among these criteria.
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Marbling: 1, 2, 3, 4, 5
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Meat Color and Brightness: 1, 2, 3, 4, 5
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Firmness and Texture of the Meat: 1, 2, 3, 4, 5
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Color, Luster, and Quality of the Fat: 1, 2, 3, 4, 5
BMS(Beef Marbling Standard)
The Beef Marbling Standard (BMS) is a criterion used to evaluate "marbling." It visually represents the amount of intramuscular fat (marbling) present in the red meat. This is a crucial aspect for beef professionals, with No.12 being the highest quality out of 12 ranks. For meat quality grades, a grade of 1 corresponds to marbling No.1, grade 2 to marbling No.2, grade 3 to marbling No.3-4, grade 4 to marbling No.5-7, and grade 5 to marbling No.8 or higher.
