Hello @Leighamber ,
When talking about meat, A5 refers to the highest grade in the Japanese beef grading system which is based on two main criteria: Yield and Quality.
The Yield Grade is the expected cutability from a carcass. In other words, it refers to the edible portion we can get from a cow. There is external fat and intramuscular fat, most of the regular cattle tend to keep a thicker external fat, just under the skin, while Japanese Wagyu keep a balance of external and internal. Less external fat increases the yield grade, as long there is intramuscular fat too.
The yield is rated by A, B, or C:
Grade A: Above standard
Grade B: Standard
Grace C: Below Standard
The Quality Grade is determined from the BMS ( Beef Marbling Standard), BCF (Beef Coloring Standard), and BFS (Beef Fat Standard) by making a cut between the 6th and 7th ribs. The percentage, color, and brightness of the marbling, thus the firmness, texture, and color of the meat are considered to evaluate the quality of the meat.
This is rated on a 5-point scale.
Grade 5: Excellent
Grade 4: Good
Grade 3: Average
Grade 2: Below Average
Grade 1: Poor
