If you’re looking for great yakiniku in the Senshu area of Osaka, we highly recommend Yakiniku Suzuki (read as “Suzuki”).
At our restaurants, we serve only A5-ranked Wagyu beef. But what exactly makes A5 so special? Let us explain a bit about how beef is graded in Japan!
The letter part (A, B, or C) is called the yield grade. It shows the ratio of usable meat obtained from the carcass after removing organs, bones, and skin:
- A → Above standard
- B → Standard
- C → Below standard
The number part (1–5) is called the meat quality grade, and it’s based on four criteria, each rated on a five-point scale:
① Marbling (the famous “sashi”)
② Meat color and brightness
③ Firmness and texture of the meat
④ Fat color and luster
The lowest score among these four decides the final meat quality grade.
For example, if a beef carcass has a yield grade of A and meat quality scores of ①5, ②5, ③4, and ④5, the final grade would be A4.
Each year, around 900,000 cattle are graded, but only slightly less than 20% receive the top grade of A5!
Naturally, such rare and high-quality beef tends to be expensive—but at Suzuki, we work hard to offer it at reasonable prices without compromising quality.
We hope you’ll come and taste the difference for yourself!