1, steak grade m refers to the Australian Wagyu beef classification grade. The beef of Australian Wagyu cattle is classified as M1 to M12 grade (mainly M4 to M12 grade) by meat color shade and fat distribution.

2. The identification grade of Australian Wagyu beef is M4-M12, grain-fed 200-350 days to reach the M4 grade, if you want to reach M12, you need to feed more than 800-900 days. That is to say, look at the distribution of snowflakes on the beef, whether it is uniform and beautiful.

3, since the introduction of Japanese wagyu beef breeding, artificial breeding to breed into "Australian wagyu beef", the degree of deliciousness is far better than M9, some restaurants will be written on the menu of the M9 +, so the private sector manufacturers will be their own increase in the M10 ~ M12 grade.

4, Australia Wagyu beef M12 highest grade is probably close to the Japanese Wagyu beef A5 grade, the market restaurant sales are mostly M9, M10 two levels (close to the Japanese Wagyu beef A3), the price is about the United States cattle USDAPrime grade more than twice. However, the Australian Wagyu is graded slightly differently than the Japanese standard, and even though the grades are the same, some gourmets still consider Japanese Wagyu to be much better than Australian Wagyu.