Beef grading comes down to marbling, the flecks of intramuscular fat that melt during cooking and carry flavor through the meat. More marbling generally means a richer, more tender bite.

AAA is Canada's everyday premium grade, with moderate and consistent marbling. It is a reliable, well-balanced choice for a weeknight steak. Prime is the top tier of graded beef in North America, with noticeably more marbling and a deeper, steakhouse-style flavor.

Wagyu goes further still. American Wagyu, a cross between Wagyu and Angus cattle, has more marbling than Prime with a richer finish. Purebred Japanese Wagyu, usually graded A5, sits at the top of the scale, with intramuscular fat that renders at a lower temperature and all but melts in the mouth.

None of these grades is wrong for every occasion, it mostly comes down to what you are cooking and how rich you want the result to be.