JMGA (Japanese Meat Grading Association)

The Japanese Meat Grading Association (JMGA, or Nihon Shokunikukakuzuke Kyokai in Japanese) is the sole authority for grading beef in Japan. Every carcass sold through the Japanese beef distribution system is evaluated and graded by JMGA-certified graders.

The grading process: After slaughter and a 24-48 hour chilling period, a JMGA grader evaluates the carcass at the ribeye cross-section (between the 6th and 7th ribs). Using standardized reference charts and trained visual assessment, the grader scores:

1. Yield grade (A, B, or C) — calculated from a formula using ribeye area, rib thickness, subcutaneous fat thickness, and cold carcass weight 2. BMS (marbling) — compared against standard reference photographs, scored 1-12 3. Meat color — compared against the Beef Color Standard (BCS), scored 1-7, with 3-5 being best 4. Fat color — compared against the Beef Fat Standard (BFS), scored 1-7, with 1-4 being best 5. Firmness and texture — evaluated subjectively, scored 1-5

The overall quality grade (1-5) equals the lowest individual quality score. The final grade combines yield letter + quality number (e.g., A5, B4, C3).

The JMGA system is remarkably rigorous compared to USDA grading. While USDA evaluates primarily yield and marbling, the JMGA adds meat color, fat color, and texture — ensuring that a top-graded carcass excels across every quality dimension, not just fat content.

Every graded carcass receives a certificate with its scores, the grader's identification, and a traceability number linked to the individual animal's lifetime records. This documentation is what makes Japanese Wagyu the most traceable beef in the world.