A5 rank is not always the best meat.
Beef is graded on the basis of “yield” and “meat quality. Yield” refers to the amount of “edible parts” after removing skin, bones, and internal organs, and is evaluated on a scale of A to C. Ranks B and C include dairy cattle. Meat quality is graded on a scale of 1 to 5, according to the amount of fat, the color and quality of the fat, and the firmness and texture of the meat. The combination of this alphabet (yield) and number (meat quality) is the rank, and beef close to “A5” with more sashi is traded at a higher price.
Truly good meat is meat with good flavor.
The most important factor in determining the taste of meat is flavor. The A5 rank is a type of meat that is not very palatable to those who do not like fatty meat, as the criteria for the A5 rank is the amount of fat in its rating. And no matter how well it meets the criteria for A5, it is no good if the flavor is poor. Therefore, A5 grade meat may not be the best for everyone, and some people may find lean meat with less fat to be the best, while others may find A3 or B3 grade meat, which are considered lower grade, to be better. Therefore, it can be said that the perception of the best meat is wrong and the best meat is different for each person.