Yield Grade (A, B, C)
The letter component of the Japanese grading system, indicating the percentage of usable meat from the carcass — A being above average, C below average.
In the Japanese beef grading system, the yield grade is the letter that precedes the quality number — the "A" in "A5." It measures the estimated cutability (usable meat percentage) of the carcass.
The three yield grades: - A: Above-standard yield (estimated 72%+ usable meat) - B: Standard yield (69-72%) - C: Below-standard yield (below 69%)
The yield grade is calculated using a mathematical formula that considers ribeye area, rib thickness, subcutaneous fat thickness, and cold carcass weight. It's a measure of how efficiently the animal converted feed into saleable meat.
Does yield grade matter to consumers? Honestly, not much. The yield grade is primarily important to processors and wholesalers who are buying whole carcasses — an A-grade carcass gives them more saleable product per kilogram of purchase weight. By the time the beef is cut into steaks and sold at retail, the yield grade has already been factored into the pricing.
A common misconception is that "A" means better quality. It doesn't — it means better yield. A B5 carcass with BMS 12 is rarer, more flavorful, and more expensive per pound than an A5 with BMS 8. The B just means the animal carried more exterior fat or had a smaller ribeye relative to its carcass weight.
That said, most premium Japanese Wagyu grades A because the feeding and management programs are optimized for both yield and quality. You'll rarely see C-grade Wagyu at retail.