Yesterday I had the chance to buy sirloin and filet, both Japanese gyu. The sirloin was obviously very fatty and graded A5, while the filet was marbled but much less. In fact how does the grading really work?
Grading is from 1-5 but the butcher explains that the BMS (beef marbling standard) of a cow is graded above A5 and can go to a grading of 12. The Japanese score quality by four factors: marbling, color and brightness, firmness and texture, and fat color, luster and quality. Each factor is graded from 1 to 5, with 5 being the highest score.The beef marbling standard is scored by grading the amount of intramuscular fat and meat marbling.
Categories: Meaty Days