1. Japanese Wagyu beef is categorized into five grades from high to low***, i.e., A5, A4, A3, A2, and A1. A marbled distribution can be seen in the beef of grades A3 and above, with A5 grade Wagyu beef being the top of the line. It can be mainly categorized into yield grades (A, B, C), and meat quality grades (5, 4, 3, 2, 1). Finish rate: A=good, B=general standard value, C=poor.

2. Meat quality grade is mainly determined by four items: "oil flower distribution degree", "meat color", "meat firmness and muscle texture", and "fat color quality" for comprehensive identification.

For example, a piece of beef snowflake distribution is A5, but its meat color is only A2, then, ultimately, this piece of beef can only be reduced to A2. Therefore, a piece of A5 grade beef price is very expensive, the general selling price will be in the 2,500 or even higher.