Wagyu Explained
Some questions I frequently get asked are “what’s Wagyu?” “what is A5?” “What does BMS mean?” Etc etc etc, the list goes on.
Brandon | @high.steaks
May 7, 2024
•Learn
Wagyu
Some questions I frequently get asked are “what’s Wagyu?” “what is A5?” “What does BMS mean?” Etc etc etc, the list goes on.
What is Wagyu? Wagyu translates directly to “Japanese Cow.” Beef is prized in Japan, and “Wagyu” is graded on the strictest grading scale.
The reason Wagyu is so expensive is due to the high levels of intramuscular fat (marbling) and extreme tenderness that’s achieved when raising these cows. The difference between Wagyu and a “normal” steak is something you can only fully grasp once you’ve experienced it.
What is A5? What does BMS mean? This is just how Wagyu is scored and graded. “A5” is the highest grade given to Japanese beef. No beef from any other country is ever graded on this “A5” scale.
An A5 grade means the cow has a sensational level of marbling and the top possible yield. However, not all A5 is created equal. That’s where “BMS,” which stands for “beef marbling score,” comes in. The highest possible BMS is 12. Japanese beef MUST have a minimum BMS of 8 to even be considered A5. The steaks you are used to seeing at Whole Foods, typically have a BMS of 2-4.
A5 BMS 12 is the highest grade Wagyu can get. However, in my opinion it’s not necessarily always the most optimal, especially when consuming the entire steak.
For A5 Wagyu tenderloin (filet mignon), without question I want the highest BMS that I can find, as filet is classically a leaner cut. However, for naturally fattier cuts like NY strip or ribeye, I prefer a BMS of 10-11 to avoid the risk of an overwhelming and sometimes even nauseating amount of richness.
If you haven’t tried Wagyu yet, I couldn’t suggest it highly enough. I’d recommend splitting one of the A5 cuts on my website with a friend. At restaurants, you’re looking at a minimum of $25/oz but often it’s far more.
What is Wagyu? Wagyu translates directly to “Japanese Cow.” Beef is prized in Japan, and “Wagyu” is graded on the strictest grading scale.
The reason Wagyu is so expensive is due to the high levels of intramuscular fat (marbling) and extreme tenderness that’s achieved when raising these cows. The difference between Wagyu and a “normal” steak is something you can only fully grasp once you’ve experienced it.
What is A5? What does BMS mean? This is just how Wagyu is scored and graded. “A5” is the highest grade given to Japanese beef. No beef from any other country is ever graded on this “A5” scale.
An A5 grade means the cow has a sensational level of marbling and the top possible yield. However, not all A5 is created equal. That’s where “BMS,” which stands for “beef marbling score,” comes in. The highest possible BMS is 12. Japanese beef MUST have a minimum BMS of 8 to even be considered A5. The steaks you are used to seeing at Whole Foods, typically have a BMS of 2-4.
A5 BMS 12 is the highest grade Wagyu can get. However, in my opinion it’s not necessarily always the most optimal, especially when consuming the entire steak.
For A5 Wagyu tenderloin (filet mignon), without question I want the highest BMS that I can find, as filet is classically a leaner cut. However, for naturally fattier cuts like NY strip or ribeye, I prefer a BMS of 10-11 to avoid the risk of an overwhelming and sometimes even nauseating amount of richness.
If you haven’t tried Wagyu yet, I couldn’t suggest it highly enough. I’d recommend splitting one of the A5 cuts on my website with a friend. At restaurants, you’re looking at a minimum of $25/oz but often it’s far more.
