Wagyu & Kobe Explained: Grades, BMS 1–12, Authenticity & Cooking

Wagyu & Kobe Explained (Grades, BMS & Authenticity)

Decode A/B/C yield + 1–5 quality grades, the BMS 1–12 marbling scale, how A5 is determined, and the difference between Japanese Wagyu, American Wagyu, and authentic Kobe.

Shop Wagyu/Kobe Steak Temp Chart Cooking Methods

What “A5” Really Means

  • Yield grade (A–C): Carcass cutability; “A” = highest yield.
  • Quality grade (1–5): Marbling, color/brightness, firmness/texture, fat quality.
  • BMS 1–12: Marbling score; A5 typically correlates to BMS 8–12.

Japanese vs American Wagyu (and Crosses)

  • Japanese Wagyu: Purebred bloodlines, intense marbling, smaller portions recommended.
  • American Wagyu: Crosses (often Wagyu × Angus) for a balance of richness and steakhouse portion size.
  • Labeling: Look for program transparency and marbling/BMS disclosure when available.

What Counts as Authentic “Kobe”

  • From Tajima-gyu lineage, born/raised in Hyogo Prefecture, graded appropriately, and certified by the official body.
  • Restaurants/retailers using the Kobe name should provide documentation; we publish program details and cut specs.

How to Cook High-Marbled Beef

  • Portioning: Richness is high—think smaller steaks or shared tasting flights.
  • Temperature: Gentle heat or quick sear; avoid prolonged high heat which can “render out” too much.
  • Finish: Brief, hard sear for texture; season simply to spotlight beef sweetness.

Use Sous Vide & Reverse-Sear for precise doneness with a minimal sear to finish.

Buying Tips

  • Ask for BMS or marbling descriptors. Verify program/certification for Kobe.
  • Consider pairing with USDA Prime or Dry-Aged cuts for a memorable flight.
  • Frozen is great: blast freezing protects delicate marbling during shipping.