American Grading System

In the American grading system, Wagyu beef is typically graded by the United States Department of Agriculture (USDA) or other independent organizations. While the Japanese grading system emphasizes both yield and meat quality, the American system primarily focuses on marbling and age. Here's how the American grading system for Wagyu beef generally works:

Marbling Score

• The marbling score is a critical factor in grading Wagyu beef in the American system. Marbling refers to the intramuscular fat within the meat, which contributes to its tenderness, juiciness, and flavor. Wagyu beef is renowned for its high levels of marbling. The marbling score typically ranges from 1 to 12, with higher scores indicating greater marbling.

Age

• The age of the animal is also considered in some grading systems. Generally, younger animals produce more tender meat. This factor may not be as prominent in all grading systems, but it can influence the overall quality and tenderness of the beef.

Other Factors

• While marbling is the primary focus, other factors such as color, firmness, and texture of the meat may also be considered in some grading systems to assess overall quality.

It's worth noting that there isn't a standardized Wagyu grading system in the United States as there is in Japan. Instead, grading can vary between different organizations and producers, which can sometimes lead to confusion for consumers. However, regardless of the specific grading system used, Wagyu beef is generally prized for its exceptional marbling and tenderness.