Grilled Stone Axe OP Rib, Seaweed Bearnaise, Coal Roasted Vegetables, Pepper Sauce (serves 2-4 pax)
Recipe by Shane Middleton, Head Chef of Papi Katsu Perth CBD Kombu -Jime +9 Stone Axe OP Rib 1 x
When shopping for Japanese Wagyu, grades like A5, B5 and C5 are often used as shorthand for quality. While these grades do indicate important differences, they are commonly misunderstood, especially outside Japan.
To truly understand what these grades mean, it’s essential to know how Japanese Wagyu is officially graded and what each part of the grade actually represents.
Key Takeaways
Japanese Wagyu grades combine yield (A–C) and meat quality (1–5), which measure different things.
The number determines eating quality, while the letter relates only to carcass yield.
A5, B5 and C5 Wagyu can offer the same exceptional flavour, tenderness and marbling.
A5 costs more due to higher yield, not because it tastes better than B5 or C5.
In Japan, Wagyu is assessed using a two-part grading system established by the Japan Meat Grading Association. Every carcass is evaluated objectively by certified graders at the processing stage.
Each grade consists of:
These two scores are combined to form the final grade, such as A5, B5, or C5.
The yield grade refers to the proportion of usable meat obtained from a carcass relative to its overall weight.
Yield grade has nothing to do with flavour, tenderness or marbling. It is commercial measurement used by processors, not an indicator of eating quality.
A Wagyu carcass may receive a B or C yield grade due to a body shape, fat distribution, or bone structure, even if the meat itself is of exceptional quality.
The meat quality grade is where eating experience is assessed. It is based on four criteria:
Each factor is evaluated, and the lowest-scoring criterion determines the final meat quality grade.
Grades range from 1 (lowest) to 5 (highest).
Grade 5 represents the highest quality tier, typically associated with:
A5 Wagyu represents the highest overall grade, combining top-tier meat quality with above-average yield. IT is rare, highly sought after, and often commands premium pricing due to both eating quality and carcass efficiency.
B5 Wagyu offers the same elite meat quality as A5, with exceptional marbling, flavour and tenderness. The difference lies purely in yield, not in how the beef eats.
Many chefs and Wagyu specialists consider B5 Wagyu to be one of the best-kept secrets in Japanese beef, offering an identical dining experience to A5 at a more accessible price point.
C5 Wagyu is extremely rare. Despite having a lower carcass yield, it still meets the highest quality standards.
The lower yield may be due to factors unrelated to marbling or flavour, such as carcass shape or fat distribution. As a result, C5 Wagyu can deliver an exceptional eating experience equal to A5 or B5, while being far less commonly encountered.
Here’s a quick comparison table:
| Grade | Yield Grade Meaning | Meat Quality Grade | Eating Quality | Why It Exists |
| A5 | Above-average yield | Grade 5 (highest) | Exceptional marbling, tenderness, flavour | Highest overall grade combining quality + yield |
| B5 | Average yield | Grade 5 (highest) | Identical eating quality to A5 | Lower yield, same elite meat quality |
| C5 | Below-average yield | Grade 5 (highest) | Identical eating quality to A5 | Rare carcass shape or fat distribution |
Not necessarily.
When the meat quality grade is the same, the eating experience (including tenderness, richness and marbling) can be virtually identical across A5, B5 and C5 Wagyu.
The letter (A, B or C) reflects yield, not taste.
What truly influences flavour and enjoyment includes:
A5 Wagy is often priced higher because it combines:
This makes it more commercially valuable and rarer overall. B5 and C5 Wagyu may be priced lower, not because they are inferior, but because they yield less saleable meat per animal.
Understanding Japanese Wagyu grading helps cut through the confusion and marketing hype.
At Lux Wagyu House, we focus on sourcing Wagyu based on true eating quality, not just headline grades, so you can choose the experience that best suits your taste, cooking style and occasion.
Recipe by Shane Middleton, Head Chef of Papi Katsu Perth CBD Kombu -Jime +9 Stone Axe OP Rib 1 x
Recipe by Guy Jeffreys, Ambassador of Fogarty Wine Group and Kitchen Community Ingredients: 150g Lotte L’Grow Oyster Blade (MB 8
