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Each cow carcass in Japan is given a score based on its yield (from A to C) and level of marbling, firmness, color and overall quality (from 1 to 5). The overall grade of the beef is determined by combining these two criteria, with A5 being the highest possible mark. Matsuzakaushi, Yonezawa-gyu, Miyazaki-gyu, Maezawa-gyu and Kobe Beef are ranked the top five of 170 registered wagyu brands.
