What is BMS?

BMS grading is a system used to grade the quality and marbling of beef in Japan. It stands for Beef Marbling Standard and is a scale from 1 to 12, with higher numbers indicating a higher degree of marbling.

The BMS grading system is based on the amount and distribution of intramuscular fat (marbling) found in the meat. This is important because marbling is a major factor in determining the flavor, tenderness, and juiciness of beef.

Here is a breakdown of the BMS grading scale:

BMS 1-3: Low levels of marbling, with little or no visible fat.

BMS 4-6: Some marbling is present, but it is still relatively low.

BMS 7-9: High levels of marbling, with the meat appearing heavily marbled and juicy.

BMS 10-12: Extremely high levels of marbling, with the meat appearing almost white due to the high amount of intramuscular fat.

The following graph provides a visual representation of the BMS grading scale:

As you can see, the higher the BMS grade, the greater the degree of marbling in the meat. Beef with a higher BMS grade is considered to be of higher quality and is more sought after by consumers due to its superior flavor, tenderness, and juiciness.

It is important to note that BMS grading is only one factor in determining the quality of beef. Other factors such as breed, feed, and age also play a role in the final product.