A5 is the highest possible grade for Japanese wagyu — the rare beef that combines top yield (“A”) with top marbling and texture (“5”). Here’s how the system works and why our NAHA-certified A5 halal wagyu is special.
The yield grades (A / B / C)
- A: yield rate of 72 or higher (most usable meat per carcass)
- B: between 69 and 72
- C: below 69
The quality grades (1–5)
A piece of beef earns a “5” quality grade only when it achieves a 5 on all four sub-criteria:
- Marbling (BMS): score 8–12
- Meat colour (BCS): score 3–5
- Firmness and texture: very fine and dense
- Fat colour and quality (BFS): score 1–4
BMS — the marbling scale
BMS (Beef Marbling Standard) is the 12-point scale that measures marbling intensity. BMS 8–12 qualifies as A5; BMS 12 is the world’s most heavily marbled beef.
Why our A5 wagyu is in the top 5%
We source only A5 wagyu with BMS 11 or higher, raised in Hokkaido, and certified halal by NAHA. Less than 0.1% of all Japanese wagyu meets the A5 + halal-certified bar — and that’s what arrives at your door.
Recommended cooking methods
- Steak: high heat, brief sear, medium-rare. Salt only.
- Yakiniku: high heat, 30 seconds or less per side.
- Shabu-shabu: paper-thin slices, 3-second hot-broth dip.
Browse the A5 halal wagyu range: halalshop.jp/shop/