Australian beef is generally graded from M4 to M9. These grades refer to the snowflake grades of Australia and cattle. From M4 to M9, the content and quality of snowflakes increased gradually. Among them, M6~7 beef belongs to better beef. The grading standards of Australian beef include marbling fatness, meat color, fat color, back fat and ketone body physiological maturity. The higher the grade, the better the beef.

The meat quality of Australian beef and cattle is much higher than that of M9 beef. In order to classify Australian beef and cattle, the relevant companies added three grades: M 10, M 1 1 and M 12.

Most Australian cattle in the market belong to M8- 10 grade, and the fat ratio is about 30-35%. The fat rate of M 12 grade beef is as high as 50%, and its quality is comparable to that of A5 grade beef and cattle in Japan.

Compared with ordinary beef, Australian beef has three most prominent characteristics: 1. Beef has a sweet butter flavor and more beef flavor. 2, the feeling is tender and smooth, this is because the structure of snowflake beef is fat and thin, without fascia, it melts in the mouth and falls into the mouth like snowflakes. 3, with enough juice, after simple frying, Dali oil evenly distributed in the meat begins to melt, so a bite will overflow the fragrant juice in your mouth.