1, steak grade M refers to the beef classification grade of Australia and cattle. The beef of Australian cattle is divided into M 1 to M 12 grades according to meat color and fat distribution (mainly M4 to M 12 grades).

2. The identification grade of Australian and cattle is M4-M 12, and they reach M4 after 200-350 days of food feeding. If it wants to reach M 12, it needs to be raised for more than 800-900 days. That is to see if the distribution of snowflakes on beef is even and beautiful.

3. Because Japan introduced and bred "Australian and Cattle" through artificial breeding, its taste is far better than M9. Some restaurants will write M9+ on the menu, so private manufacturers will add M 10 ~ M 12.

4. The highest grade of M 12 of Australian cattle is close to A5 grade of Japanese cattle, while most restaurants in the market sell M9 and M 10 grade (close to A3 grade of Japanese cattle), and the price is more than twice that of American cattle USDAPrime grade. However, the rating methods of Australia and cattle are slightly different from those of Japan. Even with the same rating, there are still gourmets who think that Japan and cattle are much better than Australia and cattle.