The carcass’ cross-section is inspected between the 6th and 7th rib to verify its quality. The meat yield grade has a 3-point scale from A (above average) to C (below average). It is determined by measuring the longissimus muscle’s surface area and the subcutaneous fat thickness and short rib area. The meat quality grade has a 5-point scale ranging from 5 (superior) to 1 (inferior). The meat is graded according to the marbling, meat fiber density, and meat and fat color, with A4 and A5 wagyu beef being the best of the best.