A5 (Highest Japanese Grade)

A5 is the highest overall grade in the Japanese Meat Grading Association system. It combines two components: the yield grade (A, B, or C) and the quality grade (1 through 5).

Yield Grade (the letter): - A = Above-average yield (72%+ usable meat from the carcass) - B = Average yield (69-72%) - C = Below-average yield (below 69%)

Quality Grade (the number): The quality grade is determined by four factors, and the overall grade equals the LOWEST score among them: 1. Marbling (BMS): Must be BMS 8-12 for a quality grade of 5 2. Meat color and brightness: Scored 1-5 using standardized color charts 3. Firmness and texture: Scored 1-5 based on muscle density and grain 4. Fat color and quality: Scored 1-5; must be white to slightly cream-colored

So A5 means: excellent yield AND the highest marks in marbling, color, firmness, and fat quality. It's the complete package.

What A5 does NOT tell you: A5 encompasses BMS 8 through BMS 12 — a massive range. A BMS 8 A5 striploin and a BMS 12 A5 striploin are both "A5," but the eating experience and the price are dramatically different. This is why I always tell people to ask for the specific BMS score, not just the letter grade.

In Japan, roughly 40-50% of all Japanese Black cattle grade A5 in top-producing prefectures like Miyazaki and Kagoshima. It's rare, but not as rare as marketing would have you believe. The truly exceptional product — BMS 11 and 12 — represents perhaps 3-5% of production.

At retail in the U.S., authentic Japanese A5 Wagyu typically costs $80-$200+ per pound depending on the cut and BMS score. If you see "A5 Wagyu" at prices significantly below this range, scrutinize the source carefully.