M12 grade beef has a fat percentage of up to 50%There are two grading systems for Australian beef, namely the Meat Standard Australia (MSA) and the Australian Meat Marbling Grading System (A-M), which is published and regulated by the Meat and Livestock Association of Australia (MLA). Australian Beef Grading: AUS-MEAT from 1-9, corresponding to MSA 300-1100, the familiar M1-M9 beef is A-M. The higher the grade, the higher the marbling, the better the marbling. The higher the grade, the denser and more evenly distributed the marbling, and naturally the taste is better. The meat quality of Australian Wagyu beef is far above M9 beef, and in order to classify Australian Wagyu beef, the relevant company has added three grades of M10, M11 and M12 (the grading standard remains unchanged, but it seems that it has not been recognized by the relevant organizations). Most Australian Wagyu beef on the market is classified as M8 - 10 (equivalent to Japanese grade A3), with a fat percentage of about 30 - 35%. The fat percentage of M12 grade beef is as high as 50%, which is comparable to Japanese A5 grade Wagyu beef. Most of the M9 and M10 grades (close to Japanese Wagyu's A3) are sold in restaurants and cost more than twice as much as the USDAPrime grade of U.S. cattle. However, the grading method of Australian Wagyu beef is slightly different from the Japanese standard, and even though the grades are the same, some gourmets still consider Japanese Wagyu beef to be much better than Australian Wagyu beef. Australian Wagyu is also a type of grain-fed cattle. After the calf is born, it is necessary to eat milk for 9 months, and then carefully grass-fed for 4-5 months; ordinary grain-fed cattle are only fattened for up to 200 days, but the Australian Wagyu cattle are fattened for up to 200-600 days, and the addition of fava beans to the grain feed is the origin of the Australian Wagyu cattle's dense snowflake pattern. It is worth mentioning that Australian beef is very strictly regulated and the use of hormones is prohibited, so it is difficult to naturally raise beef cattle with very much fat like Japanese Wagyu, and only less than 5% of Wagyu can reach M12 grade. Compared with ordinary beef, Australian Wagyu beef has three most prominent features: first, Wagyu beef has a sweet aroma of butter flavor, but also more beefy; the second sensation is the tenderness of the texture, which is due to the snowflake beef structure of fat and lean, no sinews, melt in the mouth, like a snowflake falling into the mouth; the third is that it has plenty of juice, and after a simple pan-frying and grilling, the marbled grease that is evenly distributed in the meat begins to melt, so the When you bite down, it will overflow with flavorful juice in your mouth.