日本的牛肉等级划分制度将整体质量划分为1 -5五个档次，而脂肪纹路又划分为1- 12十二个等级(按照美国标准任何超过等级六的食材都是超标的)。
The Japanese beef grading system measures overall quality on a scale of one to five, and the level of marbling on a scale of one to 12 (anything over six is off the charts for U.S. standards).
在传统的牛肉分级中，大理石花纹的等级评定主要依靠分级员的感观评价。
In the traditional way of beef grading, the level of marbling is mainly given according to the grader's feelings.
为了解决中国农业行业标准——《牛肉质量分级》应用时发现的大理石花纹等级标准图谱的大理石花纹量化不均的问题。
A study was carried out on a marbling grading system for Chinese beef, which has not been properly framed in the beef grading Standard issued by Ministry of Agriculture.
完善的牛肉分级体系一般都包括质量等级标准和产量等级标准。
Quality Grade and Yield Grade were generally included in a satisfactory Beef Grading System.
美国优级和高级牛肉是仅次于特优级富含高脂肪的牛肉，大多肉类市场商铺提供这一类等级的牛肉。
USDA grades choice and select are the next highest in marbling, respectively. Most grocery stores offer these grades.
牛肉是以在牛身体里的位置来分等级。
Beef is graded according to its location in the cattle's body.
牛肉是以在牛身体里的位置来分等级。
Beef is graded according to its location in the cattle's body.
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