Grading Explained: Understanding Wagyu, MSA and More

When you're buying wholesale meat — whether you're a chef, butcher, or supplier — not all beef is created equal. Understanding how meat is graded helps you make informed choices about quality, consistency, and value.

Here we break down the most common meat grading systems you'll encounter in Australia and internationally, including Wagyu marbling scores, the MSA (Meat Standards Australia) system, and other global benchmarks.

Why Meat Grading Matters

Grading isn’t just about premium price tags. It helps you predict:

• Tenderness and eating quality

• Fat content and marbling

• Cooking performance

• Consumer satisfaction

For wholesale buyers, it’s the foundation of consistent product selection — especially when you’re portioning for foodservice or stocking a retail counter.

Wagyu Marbling Scores: 0 to 9+ (And Beyond)

Wagyu is renowned for its rich marbling — those delicate intramuscular fat veins that melt during cooking, delivering that signature buttery texture.

In Australia, Wagyu beef is graded using a Marble Score (MS) from 0 to 9+:

• MS 3–5: Entry-level Wagyu, great value, ideal for menus wanting a touch of luxury without the price tag.

• MS 6–7: Mid-range — visibly marbled, rich flavour, often used in high-end restaurants.

• MS 8–9+: Premium grade, exceptionally marbled, melt-in-your-mouth texture. Often served as steak centrepieces or for special occasions.

Some Japanese A5 Wagyu can go beyond 12 on the marbling scale — but that’s a story (and import price tag) for another day.

MSA (Meat Standards Australia): Trusted Eating Quality

MSA grading focuses on predictable tenderness, based on over 100,000 consumer taste tests and scientific analysis. Cuts are graded on:

• Breed

• Age

• Fat depth

• pH

• Hanging method

• Meat colour

Each cut is then scored with a MSA Index Score — higher means better eating quality. Ideal for chefs who want consistent tenderness and performance, especially across wholesale beef ranges.

Look for MSA accreditation when you need meat that delivers every time, even at volume.

Grading Systems Around the World (Quick Glance)

Here’s how grading compares outside of Australia

• USA: USDA Prime, Choice, Select — Prime being the most marbled.

• Japan: A5, A4 etc. — with detailed marbling, colour, and yield grading.

• Europe: EUROP classification (E to P) — mainly focused on yield and conformation, not marbling.

How to Use Grading in Wholesale Buying

Here’s how grading can work to your advantage:

• Balance price and performance — use mid-range scores for functions, premium for à la carte menus.

• Build consistency — especially across franchises or multi-site operations.

• Educate staff and customers — better product knowledge leads to better service and upselling.

It’s tempting to chase the highest grades — but that’s not always the smartest choice. Think about your menu, margin, and market. Sometimes a well-priced MS5 Wagyu does more work than a MS9 sitting on a premium menu with slow movement.

At the end of the day, grading is your guide — not your gospel. Work with a trusted supplier who knows the nuances behind the numbers.

Looking for consistent, graded wholesale beef? At a La Carte Meats, we source MSA-graded and Wagyu beef in a full range of marbling scores — contact us for expert portioning and fast delivery.