A6 Wagyu Guide: Top 4 Australian Grades & Pricing Insights

Australian Wagyu grades explained: MS3 and MS4 for tenderness, MS5 and MS6 for roasting, MS7 and MS8 for juiciness, and rare MS9+ for intense marbling.

australian wagyu grades A6 Wagyu Guide: Top 4 Australian Grades & Pricing Insights

Read the guide below to discover Australian Wagyu grades, how they compare, and which one you should choose according to your needs.  

I love beef, particularly the Australian Wagyu, for its leaner texture compared to its Japanese counterpart. Since I began eating and researching more about Australian Wagyu grade, I’ve learned different grades of beef worth knowing about.

Follow my quick and informative guide to learn about the Australian Wagyu grades and which is the best of all. You’ll also learn how Australian Wagyu is graded, Wagyu letter grading, and things the beef must meet to be graded.

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1. Marble Score 3 and 4

Australian Wagyu grades MS3 and MS4 boast light streaks of white fat. The two grades are popular with people who love soft textured and mouthwatering meat. In addition, Wagyu meat is an excellent value considering the quality eating experience. If you’ve not yet tasted Australian Wagyu, consider choosing Marble scores 3 and 4.

2. Marble Score 5 and 6

Unlike Marble scores 3 and 4, MS5 and MS6 are denser with considerable fat. The high-fat content in this type of beef makes it the perfect choice for roasting and grilling. People love these grades because of their enticing buttery bite compared to lower marble scores.

3. Marble Score 7 and 8

Initially reserved for kings, Marble scores 7 and 8 are highly regarded for being thick and juicy. In addition, these grades are tender, making it easy to slice with a knife. Because the meat is extremely buttery, it’s advisable to savor them in smaller portions.

4. Marble Score 9+

Marble 9+ is one of the rarest Australian Wagyu in the market, and the score is only available in less than 1% of Wagyu cows. The luxurious meat cuts have an impressive savory flavor and highly intense marbling.

Sometimes, the 9+ grade Wagyu ages, giving it an unmatched texture. The optimal level of fat content means that your meat will retain moisture during cooking. This Wagyu is the ideal choice if you’re looking for a high-end culinary experience. It’s also important to note that you can use 9+ grade Wagyu on multiple dishes, including burgers.

How Is Australian Wagyu Graded?

Typically, Australian Wagyu has a grade of between 1 and 9. Meat with a rating of nine is considered the rarest and most marbled. Wagyu beef is categorized into different grades based on meat color, rib eye, and fat color. Shinier and lighter meat are more tender and will always melt in the eater’s mouth because of their highest quality of fat.

In addition, the meat must have a high amount of firmness to prevent the meat from falling apart when cooking. The firmness also keeps the meat pieces from being extremely chewy.

To be guaranteed you’re purchasing a real Wagyu A5, you should consider asking for a certificate of authenticity. The document should feature crucial details, including where the beef was sourced from and the official Australian Wagyu grade. Confirm whether the color and texture of the meat conform with what’s indicated on the document.

Is A5 or A6 Wagyu Better?

A6 Wagyu is of higher quality than A5, and A6 has a higher yield grade, with the meat being firmer and properly textured. While A5 has an impressive yield score of over 72%, A6 Wagyu has a higher yield. Here are a few things that make A6 Wagyu stand out from the crowd:

  • Delectable taste
  • Powerful flavors
  • Extreme tenderness

Which Is Better, A4 or A5 Wagyu?

Because A5 is often regarded as the best grade, it’s far better than A4 in terms of overall quality. In addition, A5 is more expensive per pound than A4 Wagyu beef. With less fat than A5, A4 will uniquely melt into your mouth. The flavor profile in A4 allows you to eat more meat in one sitting, making it more enjoyable to most meat lovers.

While some find it hard to understand how beef is maintained and marked, the beef cuts decide its quality. The Japanese Meat Grading Association normally grades the meat according to quality and yield. Japanese Wagyu is one of the most premium beef in the world, which is why the meat must be categorized into different letter grading.

What Is A4 and A5 Wagyu?

A4 is a slightly marbled type of Wagyu compared to A5. Besides being highly marbled, A4 features a distinctive umami flavor.

As the second highest-rated Wagyu beef, A4 has more steak chew and is packed with deliciousness. On the other hand, A5’s delicious taste is one of the main factors that make the meat worth your hard-earned money.

Whether you want to make soup, steak, or roast, A5 will never disappoint. Because the supply of A5 Wagyu is limited, verify you’re purchasing a real product. 

More FAQs

What is the highest grade Wagyu in Australia?

The highest grade of Wagyu in Australia is determined by the Australian Wagyu Marbling Scale. This scale is equivalent to the Japanese BMS scale, so an Australian Wagyu BMS 5 is equivalent to a Japanese Wagyu BMS 5. However, the Australian scale only goes up to grade 9, and anything above that (scores 10, 11, and 12) is classified as grade 9+.

Is Australian Wagyu as good as Japanese?

Australian Wagyu is just as good as Japanese Wagyu, and the decision ultimately depends on your personal preferences. If you prioritize a tender and flavorful steak that will simply dissolve in your mouth, then exploring Japanese Wagyu beef is highly recommended. It is widely regarded as the epitome of top-notch beef and is guaranteed to leave you satisfied.

Is Wagyu Grade 7 good?

Wagyu Grade 7 is considered to be of high quality. This cut of steak has a Marble Score of 5 and 6, resulting in a significant amount of beautiful marbling. When you take a bite, you will experience a creamy texture that is both buttery and luxurious without being overly rich. Moving up to a Marble Score of 7 and 8, cuts of Wagyu enter the realm of the elite “billionaire beef club.”

Is Australian Wagyu cheaper than Japanese Wagyu?

Australian Wagyu tends to be less expensive compared to Japanese Wagyu due to the shorter raising period, resulting in increased marbling in the Australian meat. The grading system for Wagyu falls between 0-9, with any Wagyu surpassing a score of 9 being labeled as 9+.

Is there Wagyu A6?

There is indeed Wagyu A6. The A6 grade, which is considered the most prized Wagyu, is evaluated based on four distinct criteria: the intensity of marbling, the color of the fat, the color of the muscle tissue, and the shape of the muscle. If any of these criteria do not meet the highest standard, the carcass will not be awarded the coveted A6 score.

Why is Australian Wagyu so expensive?

Australian Wagyu is expensive due to several factors, one of which is the way the cattle are raised. They are carefully cared for in low-stress conditions to ensure the beef remains tender and flavorful over time. Additionally, the extensive breeding and feeding processes, as well as the strict quality control measures, contribute to the high cost of production. All of these factors ultimately result in a premium, melt-in-your-mouth steak that commands a higher price point.

What is the difference between Australian American and Japanese Wagyu steak?

The difference between Australian American and Japanese Wagyu steak lies in their thickness. Both the Australian and American wagyu steaks measure approximately an inch thick (2.5 cm), whereas the Japanese A5 wagyu is sliced to a thinner size of around half an inch (1.3 cm). The reason for this variation is that the Japanese wagyu steak is exceptionally rich in flavor, requiring a thinner cut to be savored differently from any North American steak.

What is the most expensive Wagyu class?

The most expensive class of Wagyu is Japanese A5 Wagyu beef, which is considered the priciest meat in the world.

What is F1 Wagyu?

F1 Wagyu refers to crossbred Wagyu cattle that have been bred with another breed, typically Black Angus in the United States. These F1 Wagyu are a combination of 50% Wagyu and 50% Black Angus. On the other hand, F2 Wagyu are the result of crossbreeding F1 cattle with full-blood Wagyu, resulting in offspring that are 75% Wagyu and 25% Black Angus.

What is the grade of Wagyu in Australia?

The grade of Wagyu in Australia ranges from 1 to 9, with 9 being the highest and most marbled. A BMS 8-9 in Australian Wagyu is considered equivalent to a Japanese A5. Unlike Australian Wagyu, Japanese Wagyu is graded on a BMS scale that ranges from 1 to 12.

What is the difference between American Australian and Japanese Wagyu steak?

The difference between American, Australian, and Japanese Wagyu steak lies in their thickness. Both American and Australian Wagyu steaks are approximately one inch thick (2.5 cm), whereas Japanese A5 Wagyu is cut to be around half an inch (1.3 cm) thick. This variation in thickness is due to the richness of the Japanese Wagyu meat, which is not typically consumed in the same manner as North American steaks.

Does Australia have real Wagyu?

Australia does indeed have real Wagyu beef, as it is one of the major contributors to Wagyu beef production worldwide. Australia holds the distinction of being the largest breeder of pure and crossbred Wagyu cattle outside of Japan. To ensure quality and standards, Australia has established its own governing organization known as the Australian Wagyu Association.

What is the difference between American Wagyu and Japanese Wagyu?

The difference between American Wagyu and Japanese Wagyu lies in their utilization and fat content. American Wagyu is often used for grilling, roasting, and pan searing, while Japanese Wagyu is known for its higher fat content and extensive marbling. This results in a rich, beefy flavor that is highly enjoyed in various popular dishes.

Is a4 or A5 Wagyu better?

A5 Wagyu beef is superior to A4 Wagyu beef in terms of both yield grade and meat quality grade. A5 represents the highest grade for Wagyu beef, indicating ideal firmness, texture, coloring, yield, and beef marbling score.

Is there A6 Wagyu?

There is indeed A6 Wagyu, which is considered the most highly valued grade. The A6 grade is determined based on four specific factors: the intensity of marbling, the color of the fat, the color of the muscle tissue, and the shape of the muscle. If any of these criteria do not meet the highest standard, the carcass will not be awarded the prestigious A6 score.

Is A3 better than A5 Wagyu?

A3 Wagyu is not better than A5 Wagyu. It offers a delightful melt-in-your-mouth experience with a delicious taste, without any sense of heaviness. However, it tends to be slightly more chewy compared to A5 Wagyu. While each steak has its own distinct qualities, A5 Japanese Wagyu surpasses A4 and A3 in terms of superiority.

Why is A5 Wagyu beef so expensive?

A5 Wagyu beef is expensive due to the limited supply caused by the specific breeding area for Wagyu cattle. The available land cannot accommodate a large number of cattle, which drives up the cost.

Is A5 or a6 wagyu better?

A5 wagyu is considered better than A6 wagyu because it achieves the highest grade in each category. To obtain the A5 grade, Japanese beef must meet the same level of quality across all criteria.

Why is A5 Wagyu so expensive?

A5 Wagyu is expensive due to the limited supply caused by the specific breeding area and the scarcity of land to accommodate a larger number of cattle. This scarcity drives up the price, as per the principles of basic economics.

What does A5 Wagyu taste like?

A5 Wagyu beef has a buttery, yet firm texture and a lustrous, red color. It is a highly juicy type of beef that offers a rich umami flavor. While it possesses a robust beefy taste, it leans more towards being “sweet” rather than “greasy.”

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