Japanese beef cuts
The Japanese beef cut catalogue used in JMGA-graded wagyu butchery. Rosu, hire, kata, mune, sankaku, harami, with cross-references to Western cut names.
Japanese beef butchery is the most cut-specific in the world. The same primal that yields a single named cut in US butchery may yield four or five named cuts in Japanese butchery, each highlighted on the menu of a yakiniku or sukiyaki restaurant. Japanese cut naming uses the muscle's anatomy and traditional eating method as the primary identifier rather than the broad primal location used in Western butchery.
Japanese grading via JMGA covers wagyu marbling at densities far above USDA Prime. The BMS scale runs 1 to 12, with A5 BMS 8 to 12 representing intramuscular fat percentages of 50 to 72 percent — well beyond what US grain-finished cattle typically reach. Region labels below use the standard JMGA primal naming.
Buyers in this market reference the JMGA / BMS grade. MeatGrader scores Japanese beef on its own universal scale and shows that grade only as a courtesy translation.