牛的等级是怎样分的？How to grade beef?
Various from country to country.
不同国家根据牛只的骨架（carcass），肉质的成熟度（maturity), 油花分布（marbling），脂肪颜色（fat colour），屠宰年龄（cut aging）……等各项标准来评鉴。
Different countires will grade the beef according to the critria of carcass, maturity, marbling, fat colour, cut aging and so on.
Comparison of international beef grading systems
Different countries have different grades for the beef.
8个等级，由高级到低级分别为：U.S.D.A. Prime，U.S.D.A. Choice?，U.S.D.A. Select?，U.S.D.A. Standard?，U.S.D.A. Commercial,?U.S.D.A. Utility?，U.S.D.A. Cutter?，U.S.D.A. Canner.
Grades: 8 grades, from premium to low are listed above.
3个等级，从低级到高级分别为：MSA three star (MSA Graded), MSA four star (Premium quality) and MSA five star (Supreme quality).
Grades: 3 grades, from low to high are listed above.
根据油花情况分为7级，MS 3-9級(Marble score range)，数字越高，等级越高。也就是说，MS9最高级。
7 point scale, from MS 3-9, but only looks at marbling as the criteria. The higher number indicates a more premium beef.
根据肉质等级，由高到低分为A5,A4,A3,A2,A1。另外，除了A1-A5的分级外，根据油花分布的状况将牛肉由差到好分为BMS 3-12（Beef Marble score)。
According to the beef quality, grading from A5( best quality) to A1(poor quality). Also, according to the marbling, ?it can be graded from BMS 3-12.
Australian Wagyu MS9=Japanese Wagyu A5?
No. Australian MS9 is about Japanese A3.
The king of beef must be Japanese Wagyu! A5 Japanese Wagyu is worth those who really love beef to have a try. Of course, you need to be able to afford it!
Various from country to country.
4 well known official agencies grade beef around the world：
澳洲的MSA（Meat Standards Australia)
美国的USDA(United States Department of Agriculture)
日本的JMGA(Japan Meat Grading Association)
欧洲的EUROP(European Beef Grading System)
Why is only premium beef used for steak?
All about the texture.
Take American beef as an example. The steaks you can get from the market are usually made from prime/choice beef (sometimes you can get Select ones as well).
So why do the other grades not make steak? The key grading criteria of American beef is the degree of marbling and degree of maturity. In this case, low grade beef are usually tough and lack flavour because of old age and no marble fat.
Grades of the steaks=grade of the beef?
Could be YES, could be NO.
等级是针对牛肉来评定的。而评定牛排的品质，严格来说我认为要分两个元素来理解：1.牛肉的等级， 2.部位，也就是我们说的切块。最高级的牛排应该是高等级的牛肉加上好的切块，譬如高级的美国牛排可以是U.S.D.A. Prime 的 菲力牛排。
The grading system is mainly for the beef. For evaluating a steak’s quality, strictly speaking，two factors need to be taken into consideration: 1. the grade of the beef; 2. the area of the cow (cut of the beef). The most premium steak should be the highest grade of beef plus the best cut. For example, a premium american steak could be U.S.D.A. Prime fillet.
Raw steak is unhygenic?
Of course it should be on the basis that it is from a healthy cow, is good quality beef and has been handled hygenically.
I used to refuse having a rare steak. One of the main reasons is: this thing is not for an Asian palate.
However, all the bacteria are on the surface of the steak, which can be killed by searing it at high temperature.
How to define a fresh steak?
Don’t think in a Chinese way.
No matter whether meat or vegetable, we define fresh as “just produced and have not kept for long”. You might not think that the delicious beef we have had has been aging for 10 days or so, or even up to a month. Beef aging can tenderise the meat, enhance flavour and increase juiceness. Don’t need to doubt that the cow that is slaughtered 20 days ago is still fresh or not. In fact, if the meat appears bright red, texture is right and no strange smell, that is still fresh beef.
The feeding’s impact?
Impact on the texture and flavour .
For example, New Zealand, Australian and Argentinian beef are mainly free range and fed by grass. Therefore, their meat is leaner. The American and Canadian beef are mainly fed by corn and grain and raised in scientific feed lots. In this case, the cows move less and the meat will be more fatty and more juicy.
American Angus not originally from America?
It originates from Scotland.
在美国众多品种的牛肉中，包括海福特牛（Hereford）,盖普威牛（ Gelbvieh）, 圣格鲁迪牛（Santa Gertrudis） 和 安格斯牛（Angus）, 公认最好吃莫过于是Angus种了！虽然我们现在在市面上看到的安格斯牛肉认证是来自美国农业部（USDA)的，记住，安格斯牛（Angus)这个品种是缘于苏格兰的哦。
Among many breeds of American beef, including Hereford, Gelbvieh, Santa Gertrudis and Angus, the most tasty one must be Angus! Although Angus originates from Scotland, the Angus grading we now we see in the market is done by the USDA.
Japanese Wagyu really “drink beer, listen to music & get massage”?
Yes，but not scientifically proven.
In Japan, Wugyu from Kobe is treated as a treasure. They are living in a premium farm and receiving premium “service”. The farmers have to massage the cow and play some light music. The purpose is to let them maintain a happy mood, which it is believed is vital to produce the high class beef. About drinking beer, in fact, the beef are feed on beer to stimulate their appetite.