Is A5+ an Official Wagyu Grade?

Within the standard Japanese carcass-grading format, the yield letter runs from C to A and the meat-quality number runs from 1 to 5. A5 is therefore the highest combined notation in that system. “A5+” may be used by a retailer, restaurant or supplier as an extra commercial descriptor, but the plus sign is not an official grade above 5. Its meaning must be defined by whoever uses it.

A5+ is not a sixth official Japanese quality grade

Questions to ask when you see A5+

• Does the plus sign refer to a stated BMS range, a house selection or simply promotional wording?
• Is the official grade shown separately as A5?
• Does the description identify the actual cut, origin, pack weight and batch?
• Can the additional claim be checked on the product label or supporting information?

A 200g Japanese A5 ribeye does not need an unofficial superlative to be specific. The useful buying facts are its official grade, ribeye cut, weight, format and supported origin. If marbling information is available for the batch, record it as BMS information rather than converting it into a new grade.

The most common misunderstanding is to arrange “A5”, “A5+” and “A5++” as though they were successive JMGA categories. They are not. Two sellers may use the same plus sign for different reasons, making direct price comparison unreliable. Compare products on shared fields: official grade, cut, weight, BMS where stated, origin and condition. Treat any plus sign as a prompt to read the definition, not as proof that the product outranks all A5 beef.

Key takeaways

• Check the cut, format and serving plan before choosing a pack.
• Keep origin, cut, grading, pack format and cooking method distinct.
• Confirm current product specifications and availability on the live listing.

What should the label tell you?

Read origin, cut, grade wording and pack format as separate pieces of information. “Japanese Wagyu” identifies the scope of this guide; it does not by itself specify a cut, a grading result, a farm, a feed claim or a cooking outcome. Use the product’s own documentation for details that matter to the purchase.

How to use the label when deciding

A grade describes the assessed beef within its grading system; it does not by itself identify the cut, origin or ideal cooking method. Keep the distinction clear: a country or region is not a grade, and a grade is not a guarantee that every diner will prefer the flavour. When claims concern a named producer, animal, certification or provenance, verify them against current primary records for the actual product rather than relying on a general Wagyu description.

Which product is relevant?

For a real example from our catalogue, see Japanese Wagyu Ribeye, A5, 200g. Its live listing is the reference for the current pack and product details. The choice should still match your dish, portion and budget.

Questions buyers often ask

Does the word Wagyu tell me the grade?

No. Origin, breed or cross, grading system and the specific cut are different pieces of information. Read each claim on the product label independently.

Can I use the same cooking method for every cut?

No. Match method to format and thickness. Follow the pack and current FSA advice, especially for mince, burgers and rolled products.

Where can I check the current product details?

Use the linked Beleaev product page. It is the current reference for its pack wording and available format.

Next step: compare the exact pack with the meal you have in mind, then explore the relevant Japanese Wagyu collection.