Japanese beef is divided into three grades: A, B and C, 1, 2, 3, 4 and 5, and A5 is the highest. On the contrary, C 1 is the lowest. However, this is the classification of beef cattle, which is the highest level of beef in Japan. Even if it is only C 1, the quality of beef is higher than that of other non-beef cattle in the market.

And then the evaluation of cattle is mainly four criteria:

First, the color of lean meat.

Second, the color of fat.

Third, the distribution ratio of lean meat and fat.

Fourth, the texture of meat.

The texture of meat is mainly judged by the entrance taste and external morphological quality, such as whether beef has blood stasis, edema, mechanical injury, etc., and the degree of injury. If so, deduct the corresponding score according to the degree.

Take the lowest standard when evaluating and finally judge the grade of the whole meat. For example, a piece of meat has three standards that all reach A4, but one of them only reaches A2, so the whole piece of meat can only be rated A2 in the end.

Extended data:

And cattle are characterized by fast growth, early maturity and good meat quality. The area of the seventh and eighth intercostal eye muscles is 52 square centimeters.

The highest grade of beef is best for sashimi, which is eaten raw. The beef slices are as thin as paper, dipped in the sauce, and have a special taste, with a little smoky taste.

Among the four breeds of cattle, the number of black and cattle accounts for more than 90% of the total number of cattle. Through DNA analysis, Black and Cattle are considered to have the same ancestor as Qinghai Yellow Cattle in China. On the whole, this breed has dark black fur, with a head horn but no shoulder peak, and its body size ranges from small to medium. Compared with other native Japanese cattle breeds, Black and Cattle are particularly famous for their beef yield and tender meat.