Complete Guide to Wagyu Beef Grading

Understanding the Wagyu Grading System: A Comprehensive Guide to Evaluating Beef Quality

The term “Wagyu” refers to a specific breed of Japanese beef cattle. In fact, Wagyu is literally translated as Japanese (“Wa”) cow (“gyu”). There are actually four types of cattle that fall under the umbrella of Wagyu cattle, but approximately 97% of Wagyu beef raised in Japan today comes from the Japanese Black breed. These are the cows that produce the tell-tale rich marbling, buttery flavor, and melt-in-your-mouth texture that Wagyu connoisseurs are willing to pay top dollar to enjoy.

In this guide, we’re looking into how Wagyu grades are assigned and what goes into creating the most craveable steaks ever.

How is Wagyu Beef Graded?

In the United States, we’re mostly used to USDA-style beef grading that assigns steaks a designation like Choice or Prime. But Wagyu beef grades have different criteria and structure. Every Wagyu sold on the market comes with a letter grade and a number grade combined into one two-digit designation.

Yield Grade

The letter grade on your Wagyu steak represents its yield grade, which reflects the percentage of edible or saleable meat from the cow.

The yield grading scale is as follows:

Grade A: More than 72% yield (above standard)
Grade B: 69% to 72% yield (standard)
Grade C: Less than 69% yield (below standard)

A Grade A Wagyu has a yield that exceeds the standard, Grade B maintains the standard, and Grade C falls below it. This grading helps gauge the quality of the cattle from which the meat is sourced, based on several factors including ribeye area, short rib thickness, subcutaneous fat, and the weight of half the cow.

Quality Grade

The numerical value in Wagyu's quality grade indicates the meat's quality score. The scale runs from 1, representing the lowest quality grade, to 5, symbolizing the highest. Higher numbers reflect a superior quality score.

Quality grades reflect a combination of the following criteria:

Beef Marbling Score (BMS): Wagyu should have a favorable ratio of fat to lean meat — in other words, the more fat there is, the better grade it will get (to an extent, anyway).
Beef Color Standard (BCS): Wagyu meat coloring should be in the middle of the spectrum. Steaks that are too light or too dark of a meat color are knocked down the grading ladder.
Beef Fat Standard (BFS): Fat should be glossy and light, not the matte, globular fat often seen in less delicious steaks.
Firmness: High-quality beef has a special mouthfeel that’s firm yet tender. You should be able to bite it easily, but you don’t want a steak that’s mushy.
Texture: Texture is how all the components come together. Does the beef fat melt into the muscle? Is the fat well distributed, so you can enjoy a creamy bite instead of stringy bits of fat and meat?

Ultimately, Wagyu quality grading looks like this:

5: Extremely Good (BMS of 8-12)
4: Very Good (BMS of 5-7)
3: Average (BMS of 3-4)
2: Equivalent to Average (BMS of 2)
1: Inferior (BMS of 1)

A5 Wagyu grades is the highest grade Wagyu and is recognized as the pinnacle of quality in the market, signifying the most superior Wagyu beef available. Under the Japanese grading system, a C1 classification of Wagyu beef is the lowest final grade and indicates meat with less marbling and lower quality compared to higher grades.

Does Fullblood Wagyu Impact Beef Grading?

Yes, Fullblood Wagyu—Wagyu cattle with 100% pure Japanese genetics and no crossbreeding—tends to achieve higher grades due to its exceptional marbling, texture, and flavor profile. The Japanese grading system places heavy emphasis on marbling, meat color, texture, and fat quality, which is why Fullblood Wagyu often earns A4 to A5 grades, outperforming crossbred or lower-quality Wagyu.

However, genetics alone don’t guarantee a top grade. Factors like feeding, handling, and processing play a crucial role in determining the final classification. Even Fullblood Wagyu can receive a lower grade if it lacks the required marbling, meat quality, or fat consistency due to poor farming or feeding practices.

Types of Wagyu Beef and How That Impacts Grading

Wagyu grading scales differ slightly depending on where the meat is raised, graded, and sold.

Japanese Wagyu

Japanese Wagyu beef is overseen by the Japanese Meat Grading Association (JMGA). The Japanese grading system follows the familiar letter and number grading scale outlined above.

American Wagyu

Beef in the United States is graded by the USDA, which puts all beef into three primary categories: Select, Choice, and Prime. The best meat falls into the USDA Prime category, and that includes Wagyu, thanks to the meat’s impressive marbling, coloring, and texture.

Australian Wagyu

Australia’s system for grading Wagyu also takes its cue from Japan’s methodology, but in the Australian Wagyu grading system, quality grades are capped at a 9, rather than 12. Still, the overall 1 through 5 rating paired with a yield letter is similar enough that you can expect an A5 in Japan and an A5 in Australia to be nearly identical.

Try Wagyu Beef at Home

Wagyu beef grading systems can give you a strong indicator of what type of steak you’re bringing home, but the best way to get to know your beef is to try it for yourself. Hold your own at-home taste test with steaks from one of our Wagyu bundles. If you’re not sure which steak fits the bill, wrap up an Allen Brothers gift card. We offer both physical and email gift cards, so you can get your tasty surprise to the recipient no matter where they happen to be.

Wagyu Grades FAQS

What does Wagyu taste like?

Wagyu is distinctly beef, but with a mild finish that’s more buttery than gamey. Some people say it tastes slightly nutty, but the overarching sensory takeaway is a steak that is incredibly rich and juicy.

What is the highest grade of Wagyu?

The highest grade of Wagyu is labeled as A5 Japanese Wagyu. This indicates beef that has the best possible yield as well as the highest score for marbling, color, fat standard, firmness, and texture.

How do you determine the grade of Wagyu?

Wagyu grades are determined by evaluating each cow’s yield as well as the meat’s quality. Wagyu classification take into account everything from the thickness of the steak to the meat’s marbling and color.

Is A4 or A5 Wagyu better?

A5 Wagyu is the highest quality Wagyu on the market and indicates a slightly better quality than you’d get from a steak labeled as A4.

Is Kobe a type of Wagyu?

Kobe beef is a type of Wagyu sourced from a single strain of cattle, called Tajima-Gyu, raised in the Hyogo prefecture. Kobe beef is raised in luxury, with the cattle receiving sake massages and listening to classical music to help produce a steak that is unbelievably lush and delicious.

What is marbling in Wagyu?

Marbling refers to the fine intramuscular fat dispersed throughout the meat, giving Wagyu its signature buttery texture, juiciness, and rich umami flavor. The higher the marbling, the more tender and flavorful the beef. Wagyu beef ratings consider the Beef Marbling Score as part of the quality grade.

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Masterclass

How to Grill a Steak Masterclass: Searing Allen Brothers Steaks with Chef David Walzog

How to Grill a Steak Masterclass: Searing Allen Brothers Steaks with Chef David Walzog Allen Brothers: Chef David Walzog Aug 24, 2023 Length: 01:14 Fire up the grill and join Chef David Walzog for a masterclass in grilling perfection. From prepping the grill to achieving those iconic grill marks on your Allen Brothers steak, every step is a lesson in culinary artistry. Capture the essence of a summer BBQ and recreate the steakhouse experience in your own backyard.

cooked and sliced steak in dark pan with red tomato garnish

Cooking Technique

How to Grill a Medium Rare Steak - Tips, Recipes, & More

Publish Date: November 5th, 2025 Grilling the Perfect Medium Rare Steak A beautifully grilled steak is as close to culinary perfection as you can get. A soufflé can be impressive and a charcuterie plate has its place, but nothing can compete with the near-universal appeal of a golden-brown and delicious New York strip steak or well-marbled ribeye. But do you know how to get that steak cooked just right? And what does medium rare really mean, anyway? With so many different ways to cook steak, it takes some time, reading, and trial-and-error to figure out which approach is best for you and your palate. Luckily, every technique can be mastered quickly once you're equipped with the right steps and a few key tips. In this guide, you'll learn how to grill a medium-rare steak, how cooking temperature and quality interact, and what you can do to ensure a perfect grill even if your instant-read thermometer has gone AWOL. Table of Contents What is a Medium-Rare Steak and Is It Safe? Selecting the Right Steak How to Grill a Medium-Rare Steak Methods for Checking for Medium-Rare Doneness Grill Master Steak Tips Grilling A Medium Rare Steak FAQs What is a Medium-Rare Steak and Is It Safe? A medium-rare steak can be identified in three easy ways: Temperature: A medium-rare steak has an internal temperature of 130-135°F (54-57°C). Touch: A steak that's perfectly medium rare will have an exterior that's beginning to firm up and an interior that's still soft and tender. Sight: Properly cooked medium-rare steak should have a beautifully browned crust on the outside and a center that's primarily red. Once you hit that 130-135°F range, any harmful bacteria in the meat will be killed. Eating undercooked meat can increase the risk of food borne illness, so always purchase your proteins from a reputable source and cook steak promptly and properly. Selecting the Right Steak Different cuts come from different areas of the cows body, and the type of steak cut you choose to toss on the grill can help determine everything from how tender your steak will be to how long you need to cook it. Type of cut Meat from lesser-used areas of the cow is more tender than meat from a well-muscled, heavily used part of the body. So, a tenderloin from under the rib area will be downright succulent once kissed by the grill. A portion of the leg, like the shank, will be much tougher and need a long braise to reach perfection. Marbling Steaks with evenly distributed marbling, typically found in the Wagyu category, have thin ribbons of fat that succumb to heat fairly early on in the cooking process. Compare that to lower-quality steaks that have larger globs of fat concentrated in a few areas. Those dense pockets of fat need more heat to break down, meaning you might have to cook the steak past medium rare to go from chewy to tasty. Size/thickness of the steak It's difficult to cook a thin cut of meat to medium rare without sacrificing that exterior we all know and love. The steak simply cooks too fast. But a cut that's at least 1.5" or more is easier to handle and cook to that ideal medium rare. Cuts of steak that are all strongly considered as the best steaks to grill to medium rare include: Filet Mignon - Lean with very little connective tissue; stays tender even with quick, high-heat grilling New York Strip - Moderate marbling gives it strong beef flavor while still grilling evenly. T-bone - Combines two textures (tenderloin + strip) in one cut; bone helps retain juiciness. Porterhouse - Larger version of the T-bone with a bigger tenderloin section; ideal for sharing. Ribeye (Bone-In or Boneless) - Heavy marbling makes it the most flavorful cut; bone-in adds extra depth. How to Grill a Medium-Rare Steak Grilling steak medium rare starts with prepping your space and meat and ends with a moment of rest and anticipation. Gather supplies: You'll need your meat, grill, meat thermometer, tongs for flipping your steak and a cold drink to keep you refreshed while you work (that last part is up to you, we suppose). Prep meat: Take your steak out of the fridge and let it come to room temperature for about 30 minutes before grilling to help ensure an even cook. You can season your steak with salt and black pepper now or a few hours before grilling, returning the kosher-salted steak to the fridge before taking it back out a half hour before grill time. Prep grill: Your grill grates should be clean and ready to cook. Push-button gas grills don't need much extra prep, but a charcoal grill will need extra effort (read your manual to see how coals should be arranged and to learn proper lighting techniques). Preheat grill: Get your grill nice and hot by turning the burners on high or lighting the briquettes and closing the lid for about 10 to 15 minutes. Start grilling: Place your seasoned steaks on the grill over high heat and then leave them alone! Avoid the urge to reposition them until it's time to flip this could cause uneven cooking, damage the meat, and make it difficult to achieve gorgeous grill marks. Add toppers (optional): When your steak is cooking through to the finish on its second side, you can add toppers, like a knob of compound butter or a tablespoon or two of blue cheese. Rest meat: Remove your perfectly medium-rare meat from the grill and let the steaks rest on a cutting board for 5 minutes for each inch of thickness or 10 minutes per pound before slicing and serving. Methods for Checking for Medium-Rare Doneness One of the biggest elements of learning how to grill a medium-rare steak is getting to know the ins and outs of temperature and timing. Standby Timing Method The standby timing method is just a fancy way to describe using your wristwatch to gauge cooking times. Typically, it takes 3-5 minutes per side to get a thicker steak from raw to medium rare. This method can work, but it doesn't for contributing factors like how hot your grill is or how thick your steaks are. Meat Thermometer Method This is the most accurate method, as you'll use an actual meat thermometer to monitor temperature. Insert your thermometer into the middle of the steak from the side, making sure to avoid coming out the other side of the steak or getting too close to the bottom or top of the meat. You'e looking for that 130-135°F (54-57°C) range for a medium rare steak, but you can take it out a touch early to account for the couple of degrees your steak will climb while it's resting. Touch Technique Method Expert cooks can tell when a steak hits medium-rare status because the meat will give lightly when you press on it with your finger, but it won't be super squishy. This middle ground between rare and medium isn't always easy to spot. It takes practice. You can hone your skills by checking first with a thermometer and then seeing how that ideal temp feels under your finger or thumb. Grill Master Steak Tips Before you run straight to the grill, check out these tips that can help you achieve the perfect steak: Always allow your steaks to rest before and after cooking When grilling, apply the indirect heat technique by activating only half of the grill's burners. Begin by searing the steak over direct heat, positioned directly above the lit burners. Once you achieve the ideal crust, transfer the steak to the grill's cooler section. This allows the steak to reach your preferred temperature gently. Season steaks liberally with kosher salt and black pepper - if you salt several hours before cooking, pat your steak with a paper towel before grilling to remove any excess moisture that has come to the surface Use a meat thermometer until you're confident in other temp-gauging techniques Experiment with the reverse-sear method (you'll need a cast iron pan handy) to achieve your desired doneness and reduce the amount of guesswork Play around with fun steak accompaniments, like umami-filled truffle butter or your favorite steak seasoning Keep flare-ups under control. Excess drippings can spark sudden flames that scorch your steak. Trim excess fat before grilling, and if flames rise, move the steak to a cooler zone until they die down. What Not to Do When Grilling Steak Even the best grill master can get it wrong if you make a few common mistakes. Here are a couple of pitfalls to avoid: Don't press down on the steak. It might feel satisfying, but pressing with your spatula squeezes out flavorful juices and leaves you with a drier steak. Don't cook straight from the fridge. Cold steak on a hot grill cooks unevenly. Let it rest at room temperature for about 30 minutes before grilling for the perfect medium rare steak. Don't skip the preheat. A hot grill is essential for creating that rich, caramelized crust. Starting too soon means your steak will stick and steam instead of sear. Steer clear of these missteps, and you'll give your steak the best chance to shine. Grilling A Medium Rare Steak FAQs How thick should a steak be? A 1.5-inch-thick steak is ideally suited to cooking medium rare. Thinner steaks can be cooked medium rare if you do a quick sear and flip. Thicker steaks can be reverse-seared to ensure even interior cooking without overcooking the exterior. What's the best way to cook a medium-rare steak on the grill? To cook the perfect medium-rare steak on the grill, bring your steak to room temperature, ensure the grill is preheated for at least 10 to 15 minutes, and use a meat thermometer to properly measure the temperature of the beef. How long to grill a steak medium rare? The time it takes to grill a medium rare steak depends on the thickness of the steak and the temperature of the grill. For a 1.5-inch to 2-inch steak on a high-heat grill, you'll need about 3-4 minutes per side. What temp should you grill a steak at? It's all a matter of preference, but for a medium-rare steak, your steak should reach an internal temperature of 130-135°F (54-57°C). How often should I flip a steak on the grill? Resist the urge to fuss with your steak - one flip is all you need. Let the first side sear and develop that crave-worthy crust, then turn it once to finish cooking. Should I grill steak with the grill lid open or closed? Keep the lid closed for most of the cooking time. This locks in heat and ensures the center cooks evenly without charring the outside too fast. Crack it open only if you're chasing a bit of extra char at the end. Delicious Steak Recipes Looking for ways to make your steak even more delicious? Here are a few ideas from the Allen Brothers culinary team: Grilled Porterhouse Steak with Cherry Glaze Grilled Sirloin with Anchovy Butter Porterhouse Steak with Rosemary Shop High-Quality Steaks from Allen Brothers Grilled steaks are as classic as they are mouth-watering delicious. Mastering your grill and achieving that perfect medium-rare steak is your ticket to enjoying a tasty midweek meal or impressing a whole host of guests with quality steak given the attention and care it so richly deserves. Looking to cook for a crowd? Shop our steak and protein assortments for supplies for your next party, or give a surf & turf bundle or grill pack to friends and family. Hopefully you'll score an invite to the cookout in return!

Education

Grilling Guide

How Long to Grill Steak - Times, Temperatures & Tips Grilling steak at home doesn’t have to be complicated. With Allen Brothers’ comprehensive grilling guide, you’ll learn everything you need to know, including cooking times, steak grilling techniques, and tips for achieving the perfect steak every time. Whether you’re firing up the BBQ for a casual cookout or crafting the perfect medium-rare steak for a special dinner, our expert advice will help you cook steak like a pro. Tools You’ll Need to Grill the Best Steak Before you start grilling, make sure you have these essentials for great steak results: Grill: A charcoal or grill is ideal for precise heat control. Meat Thermometer: To ensure your steak reaches the desired degrees F for perfect doneness. Tongs: Use long-handled tongs to turn the steak without piercing it and losing juices. Paper Towels: Pat steaks dry before grilling for a crispy, beautifully browned crust. Seasoning: Keep it simple with kosher salt and black pepper or experiment with your favorite steak seasoning. Preparing Your Steak The preparation process is just as important as the cooking. One critical step is removing your thawed steak from the refrigerator and allowing it to rest at room temperature for at least 30 minutes before grilling. Here’s why this step is essential: Even Cooking Throughout the Steak: A steak that goes straight from the refrigerator to the grill is significantly colder at its core. This temperature difference can result in uneven cooking, with the outside cooking too quickly and the inside remaining undercooked. By letting the steak come closer to room temperature, you ensure that the heat can penetrate evenly through the cut of meat, leading to consistent doneness from edge to center. Enhanced Flavor Development: Allowing the steak to rest and warm up slightly gives the muscle fibers time to relax. When the steak hits the grill, the relaxed fibers retain more juices, which enhances its flavor and texture. This process also helps the natural flavors of the meat develop fully during cooking, creating a richer, more satisfying taste. Better Sear and Crispy Crust: A room-temperature steak sears better than a cold one. The exterior browns more efficiently, developing that delicious crispy crust we all love. A cold steak, on the other hand, lowers the temperature of the grill surface, which can inhibit proper browning and result in a less flavorful crust. Improved Grill Timing Accuracy: Cooking times are based on steaks that are near room temperature. If your steak starts cold, it may take longer to reach the desired internal temperature, potentially throwing off your timing and leaving the meat on the grill too long, which could lead to overcooking or dryness. Avoids Sudden Temperature Shock: Placing a cold steak directly onto a hot grill can cause a sudden temperature shock, leading to uneven contraction of the meat fibers. This can make the steak tougher and less enjoyable to eat. Allowing it to warm up helps the steak cook gently, preserving its natural tenderness. Pro Tip: While your steak is resting, use a paper towel to pat it dry on both sides. This step removes excess moisture, which can interfere with browning. A dry steak ensures better grill marks and a beautifully caramelized crust. Ready, Set, Sear! How to Sear and Cook Steak Preheat Your Grill: Heat your grill to high (450–500°F) for a quick sear. If using a charcoal grill, ensure the coals are glowing red with a thin layer of ash. Lightly Oil and Season Steaks: Brush steaks lightly with olive oil to create a barrier that helps retain moisture, prevents sticking to the grill, and promotes even browning. Then, season generously with salt and pepper or your favorite seasoning. Sear for Flavor: Place steaks on the grill and sear for 1 minute per side with the lid closed. This step locks in juices and creates those classic grill marks. Finish on Indirect Heat: Move the steak to a cooler part of the grill or reduce the heat to medium-low (300–350°F). Cook steak to your preferred doneness using a meat thermometer to check the internal temperature. Steak Grill Times Follow this handy steak cooking chart to achieve the perfect level of doneness for your favorite cut. Following these guidelines ensures you get it right every time: FILETS MIGNON & CENTER-CUT RIBEYES Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE 1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE 2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE 1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE 1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE 2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE Steak Cooking Tips Use a Meat Thermometer: Remove the steak from the grill when it’s 5–7 degrees below your target temperature (e.g., 125°F for medium-rare steak), as it will continue to cook while resting. Rest Your Steak: Let your steak rest for at least 5 minutes on a cutting board after grilling. This step keeps juices locked in, resulting in a tender, flavorful bite. Steak Seasoning Tips: Before grilling, pat the steak dry and coat with olive oil, kosher salt, and freshly cracked black pepper. For added flavor, try a rub with garlic powder, smoked paprika, or a dash of cayenne. Master Grill Marks: For professional-looking grill marks, place steaks at a 45-degree angle to the grill grates. After 1–2 minutes, rotate 90 degrees before flipping. Steak Doneness Levels: Appearance and Texture Cooking steak to the perfect doneness is all about achieving the ideal combination of appearance and texture. Each level of doneness offers a unique experience, from the cool, red center of a rare steak to the fully cooked firmness of well-done. Here's what to look for: Rare (110–120°F): A cool, bright red center surrounded by a lightly seared exterior. The texture is soft, almost buttery, with minimal resistance when cut. Medium-Rare (120–130°F): A warm, red center transitioning to pink closer to the edges. This level is known for its tender, juicy texture and balanced flavor. Medium (130–140°F): A warm, pink center with more browning around the edges. The texture is firmer but still tender, offering a satisfying bite without being dry. Medium-Well (140–150°F): A slightly pink center surrounded by fully browned edges. The steak is less juicy but still tender with a firm, satisfying chew. Well-Done (150°F+): Fully cooked through with no pink remaining. The texture is dense and firm, with a noticeable lack of juiciness. Frequently Asked Questions What temperature should I set my BBQ to for grilling steak? Preheat your BBQ to 450–500°F for searing, then lower to 300–350°F for finishing on indirect heat. How can I tell if my steak is done without cutting it? Use a meat thermometer to check the internal temperature. Rare steak is 110–120°F, medium-rare is 120–130°F, and medium is 130–140°F. How long should I let my steak rest after grilling? Rest your steak for at least 5 minutes to allow the juices to redistribute. This ensures every bite is tender and flavorful. What’s the best way to cook a thick steak? Sear the steak on high heat for 1–2 minutes per side, then finish it on indirect heat to your desired doneness. Use a thermometer to monitor internal temperature. Can I use marinades for grilling steak? Yes, lean cuts like flank steak benefit from marinades, while well-marbled cuts like ribeye or filet mignon shine with simple seasoning like sea salt, kosher salt, and black pepper. Shop Premium Steaks At Allen Brothers Ready to cook steak like a pro? Explore Allen Brothers’ premium selection of thick steak cuts, including filet mignon, ribeye, and porterhouse, to create the perfect steakhouse dining experience in the comfort of your own home. Shop Now!

Complete Guide to Wagyu Beef Grading

Understanding the Wagyu Grading System: A Comprehensive Guide to Evaluating Beef Quality