Miyazaki Beef

Miyazaki Beef

Miyazaki Beef comes from Japanese Black cattle produced and fattened in Miyazaki Prefecture and is Grade 4 or above in the meat quality grading standards set by the Japan Meat Grading Association. Furthermore, Miyazaki Beef has been registered as a local collective trademark.

Date of Registration
February 23, 2007
Trademark Registration Number
No. 5028588
Applicant
Miyazaki Prefecture Economic Federation of
Agricultural Cooperatives

【Notes】
Included in the items required for certification is an obligation to conduct tests on all cattle over the age of 48 months in the prefecture to confirm there is no BSE.

Meat Quality Grades

The meat quality grade system is determined by four elements: The marbling, the luster/color of the meat, the firmness and texture of the meat, and the luster/color and quality of the fat.

1.Marbling

The results of a survey into the population distribution by marbling show that the majority of cattle come under the “1-1” range in the marbling evaluation standards with this accounting for approximately 40% of the total. Therefore, the range of “1-1” has been set as Grade 3 with the whole separated into five categories so there is normal distribution around this range. As a result, the marbling evaluation standards have been relaxed considerably. This has led to the establishment of standards with 12 ranks (Beef Marbling Standards; BMS) that reveal the continuous changes in marbling.

Marbling Grade Classifications

Grade Marbling Evaluation Standards B.M.S.
5 Extremely good 2or more No.8~No.12
4 Very good 1+~2 No.5~No.7
3 Average 1-~1 No.3~No.4
2 Equivalent to average 0+ No.2
1 Inferior 0 No.1
Average Marbling(Grade 3)

The relationship between the BMS, marbling evaluation standards and grade classifications is shown below.

B.M.S.No. No.1 No.2 No.3 No.4 No.5 No.6
Marbling Standards 0 0+ 1- 1 1+ 2-
Grade
Classification
New Standards 1 2 3 4
Old Standards Average Medium
B.M.S.No. No.7 No.8 No.9 No.10 No.11 No.12
Marbling Standards 2 2+ 3- 3 4 5
Grade
Classification
New Standards 4 5
Old Standards Superior First-
rate
Special selection

2.Luster/Color of the Meat

The grades for this element are determined by the Beef Color Standards (BCS) for the color of the meat and by an inspection with the naked eye for the luster of the meat.

Average Meat Color(Grade 3)
Grade Color of the Meat Luster of the Meat
5 Extremely good No.3~5 Extremely good
4 Very good No.2~6 Very good
3 Average No.1~6 Average
2 Equivalent to average No.1~7 Equivalent to average
1 Inferior Outside of grades 5 to 2

3.Firmness and Texture of the Meat

Grade Classifications of the Firmness and Texture of the Meat

Grade Firmness Texture
5 Extremely good Extremely good
4 Very good Very good
3 Average Average
2 Equivalent to average Equivalent to average
1 Inferior Inferior
Average Firmness and Texture(Grade 3)

4.Luster/Color and Quality of the Fat.

The grades for this element are determined by the Beef Fat Standards (BFS) for the color of the fat and by an inspection with the naked eye for the luster and quality of the fat.

Average Color of the Fat(Grade 3)
Grade Color of the Fat Luster
5 Extremely good No.1~4 Extremely good
4 Very good No.1~5 Very good
3 Average No.1~6 Average
2 Equivalent to average No.1~7 Equivalent to average
1 Inferior Outside of grades 5 to 2

Determination of the Meat Quality Grade

The meat quality grade is determined by the lowest grade among the above four elements.

Marbling 4 Luster of the Color 4
Firmness and Texture of the Meat 3 Color/Luster and Quality of the Fat 4
Meat Quality Grade「3」

Grade Labels

Grades are labeled with the listing of both the yield grade and the meat quality grade.

Yield Grade Meat Quality Grade
5 4 3 2 1
A A5 A4 A3 A2 A1
B B5 B4 B3 B2 B1
C C5 C4 C3 C2 C1
Grade Label (Example)

Labeling of Flaws

When a flaw has been observed in a carcass, an additional letter is displayed on the grade label according to the type of the flaw.

Type of Flaw Label
Multiple muscle bleeding (Smears) a
Edema (Disjointed) b
Myositis (Lumps) c
External trauma (Bruises) d
Partial removal (Separation) e
Other f
Myositis (Lumps) Grade Label (Example)

Miyazaki Beef Parts Meat Standards List

Page top