Beef m10 is an Australian beef grade.

Australia’s steak grade standards initially focused on the “Australian Angus” breed. According to the depth of meat color, fat content, and evenness of fat distribution, it is divided into M1-M9 (mainly M4 to M12 grades). The so-called M (Marbling) is marbling (fat pattern). The higher the M value, the higher the fat content of a piece of steak and the more evenly distributed it is.

Since Australia has introduced Japanese Wagyu breeds in the past few years and hybridized them with local Wagyu cattle to produce higher quality beef, M9 is no longer sufficient to judge the quality of Australian Wagyu cattle. As a result, three grades of M10, M11, and M12 have appeared on the market, which are generally used to judge Australian Wagyu beef.

It takes 200-350 days to reach M4 level after grain feeding. If you want to reach M12, you need to feed for more than 800-900 days. That is to say, look at the distribution of snowflakes on the beef to see if it is even and beautiful.

The highest grade of Australian Wagyu, M12, is probably close to the A5 grade of Japanese Wagyu. Most restaurants on the market sell M9 and M10 grades (close to the A3 of Japanese Wagyu), and the price is about the USDA Prime grade of American beef. more than twice. However, the grading method of Australian Wagyu is slightly different from the Japanese standard. Even if the grades are the same, there are still gourmets who think that Japanese Wagyu is much better than Australian Wagyu.

Japanese Wagyu grade

Japanese Wagyu grade is represented by the letters A~C. Also known as the yield grade, a specific formula is used to calculate the percentage of meat that can be removed from a specific part, and then the thickness of the meat, the thickness of subcutaneous fat, etc. are taken into account. A is good (above 72), and B is average. Standard (69~72), C is worse (below 69). The higher the grade, the more complete the development of the meat.

Represented by numbers 1 to 5, they are identified from 4 items: oil flower ratio and texture distribution, meat color, muscle texture and firmness, fat quality and color; the 4 items will be divided into 1 ~ A score of 5, the higher the number, the better the quality.

The final score is the lowest. For example, if the first three items of a piece of A-grade meat are 5 (excellent), but the last item is 3 (standard), then this piece of meat can only be To obtain the A3 grade, the standards can be said to be quite stringent.