You’ve likely heard: “A5 wagyu is the best.” This statement is at best misleading, as the grading system has nothing to do with the taste of the wagyu sirloin you just paid hundreds of dollars for.
In the late 1980s, Japan was preparing to open up its market to American and Australian beef, which was and still is significantly cheaper than Japanese beef. To help Japanese producers distinguish their products from the imported competitors, the Japanese Meat Grading Association (JMGA) invented a short-cut way to help the general public who do not know much about beef appreciate Japanese Wagyu. As one of the unique characteristics of Wagyu is its marbling, the JMGA relies heavily on this one factor in its grading system.
This grading system rewards high-yield cattle with a lot of fat, but it provides little information about how a certain piece of Wagyu tastes. This is like saying wine made from grapes that grow the fastest to the largest size is the best!
Although marbling is a factor that contributes to the unforgettable taste and texture of Wagyu, it is far from the only factor. Wagyu Sommelier™ has developed a unique system based on a five-element test: Flavor, Juiciness, Tenderness, Marbling, and Aftertaste. Our system also takes into account the factors that truly make Japanese Wagyu one of a kind – vintage, rearing method, feed, and environment. Our sommeliers travel around Japan to taste different brands of Wagyu, visit ranches, and talk with the producers to understand the uniqueness in their rearing methods and how they reflect in the taste of each animal.
The Wagyu Sommelier™ Rating System provides a more holistic way for chefs and beef aficionados to understand and evaluate Wagyu. Click here to see ratings and tasting notes for different brands of Wagyu.