Ｒｅｆｅｒｅｎｃｅ 日本食肉格付協会発行「新しい牛枝肉取引規格」

The distinction between expensive beef and cheap one is the difference of the degree of the fat crossing .You can see the pictures above, there is a standard called BMS (Beef Marbling Standard) Cheapest beef is Lank1 which a beef with no veins of fat, Expensive beef is Lank12 which a beef streaked with lots of fine veins of fat. The Wagyu Beef we provide form A3 - A5 which are form Lank No.4 - Lank No.12 .