BMS (Beef Marbling Score)

A 1-12 scale measuring intramuscular fat distribution in beef.

Developed by the Japanese Meat Grading Association, BMS is the most important factor in wagyu quality. Scores 1-4 are below wagyu standards, 5-7 represent good wagyu, 8-10 is A5 territory, and 11-12 is exceptional. The score is determined by visual assessment of the ribeye at the 6th-7th rib.

Related Terms

A5

The highest grade in the Japanese beef grading system, indicating top yield (A) and quality (5).

Fullblood Wagyu

100% genetically pure wagyu cattle with traceable Japanese lineage.

F1 Wagyu

First-generation wagyu crossbreed, typically 50% wagyu and 50% Angus.

Japanese Black (Kuroge Washu)

The primary wagyu breed, representing 90%+ of Japanese wagyu production.