M9 steak is a classification of top grade, Australia and cattle, because it can be divided into M 1 to M9 according to its snowflake grade, and M9 grade and snowflake-like oil flowers are most evenly distributed.

Step 2 taste

M9 beef has the best taste. It's high-grade Australian beef and steak, with its own milk flavor. Near the upper brain, it is characterized by a relatively uniform ratio of fat to thin, tender and juicy meat, super beautiful marbling, soft taste and instant melting in the mouth. Only a little salt is needed to get the most essential taste of beef and beef.

The Japanese Meat Association classified beef cattle into 15 grade according to the step reservation grade (ABC) and meat quality grade (12345).

Step-by-step grading method (lean meat rate): the lean meat rate of grade A is higher than 72%, the lean meat rate of grade B is 69% to 72%, and the lean meat rate of grade C is lower than 69%.

Classification method of meat quality: This part mainly evaluates from four aspects: fat content, beef color, beef firmness and texture, fat color and quality, and determines the final grade of beef with the lowest value of these four items.