Japanese Wagyu Professional Curriculum
Buy, sell, and serve Japanese Wagyu with confidence.
From heritage and grading to culinary and professional practice: professional online training in the breeds, science, fabrication, culinary use, sourcing, and professional representation of authentic Japanese Wagyu.
- Two courses
- Self-paced online learning
- Certificate exam included
Professional curriculum
Heritage through professional practice.
Certificate included
Earn the Japanese Wagyu Professional Certificate.
Authentic cutting videos
Japanese fabrication demonstrated by an expert instructor.
Why this curriculum matters
Japanese Wagyu is more than marbling.
Japanese Wagyu is the result of generations of selective breeding, rigorous pedigree management, advanced grading standards, and nationally coordinated production systems.
This curriculum gives professionals the knowledge to understand Japanese Wagyu from its cultural and technical foundations through fabrication, culinary use, and professional representation—and the confidence to represent it accurately and respectfully.
Choose with purpose.
Connect product knowledge to the questions you ask before placing an order.
Prepare with understanding.
Explore how cutting, handling, and cooking decisions shape the way the product is used.
Explain with accuracy.
Give customers and colleagues a meaningful explanation of Japanese Wagyu—not simply a list of premium labels.
Two courses. One professional curriculum.
The Japanese Wagyu Professional Curriculum brings foundational, culinary, and professional learning together in two integrated courses.
Japanese Wagyu Foundations & Culinary Practice
- Heritage, culture & agricultural values
- Wagyu breeds, bloodlines & regional characteristics
- Production & traceability
- JMGA grading
- Marbling, fat & flavor science
- Japanese vs. U.S. fabrication
- Handling & storage
- Cooking methods, recipes & culinary use
Sourcing, Costing & Professional Representation
- U.S. market pathways
- Importer & distributor relationships
- Cut, grade & format selection
- Chilled vs. frozen product
- Whole primal vs. portion-cut programs
- Availability planning
- Costing, yield & portion strategy
- Team education
- Accurate and respectful Wagyu representation
Certificate path: Learners earn a certificate upon completion of each course and the Japanese Wagyu Professional Certificate upon completion of the full curriculum.
What you'll learn
- ✓Understand the history, culture, and agricultural values that shaped Japanese Wagyu
- ✓Identify the four Wagyu breeds, major bloodlines, and regional characteristics that influence quality and brand identity
- ✓Interpret the Japanese Wagyu grading system, including yield grades, meat quality scores, marbling evaluation, and defect assessment
- ✓Compare Japanese and U.S. cutting systems, terminology, and primal and subprimal structures
- ✓Apply proper handling, storage, freezing, thawing, and aging practices specific to Wagyu
- ✓Select appropriate cooking methods by cut, including both Japanese and non-Japanese applications
- ✓Utilize Wagyu fat intentionally to enhance flavor, texture, and yield
- ✓Develop the knowledge and confidence to serve as an ambassador for Japanese Wagyu with accuracy and respect
- ✓Communicate Japanese Wagyu's value clearly to teams, customers, and stakeholders
What makes this different
Professional-level education. Not a marketing presentation.
Unlike short masterclasses or brand-sponsored content, this is a structured certificate program covering the science, standards, and systems behind Japanese Wagyu.
Cultural depth
History from Jomon to Meiji era—the agricultural tradition behind the product.
Breed & pedigree
Tajima lineage, breed registry systems, and traceability standards.
Grading science
Yield and quality grade calculations, JMGA carcass defect coding.
Fat & flavor chemistry
Wagyu fat composition, oleic acid science, and marbling evaluation.
Fabrication systems
Primal and subprimal differences between Japanese and Western cutting.
Market application
Export economics, global positioning, and procurement language.
"If you sell, cut, cook, or market Wagyu—this course gives you authority."
Kari Underly, Founder & CEO, Range Meat Academy
Who this curriculum is for
Designed for professionals who work with—or plan to work with—Japanese Wagyu in a commercial setting.
Buyers and distributor representatives
Prepare for more informed discussions about product selection, sourcing, and customer needs.
Retailers, butchers, and meat professionals
Connect your understanding of the product with how you prepare, present, and explain it.
Chefs and foodservice professionals
Explore the relationship between the cut, preparation method, portion, and intended dining experience.
Educators and team leaders
Build a shared foundation for teaching colleagues and communicating with customers.
Grounded in Japanese expertise
Developed by Kari Underly and Range® Meat Academy through a training initiative conceived and led by J-LEC, with funding and technical information provided by J-LEC and overall project support from JETRO.
Instructional videos feature Mr. Tomohiro Tanaka.
Ready to add Japanese Wagyu expertise to your team?
Give the people buying, preparing, and selling Japanese Wagyu a shared professional foundation.
Training your team?
Tell us who you want to enroll and how they work with Japanese Wagyu.
Frequently asked questions
Is the curriculum online?
Yes. The curriculum is delivered online and is self-paced.
What does the $279 enrollment include?
Enrollment includes the two-course Japanese Wagyu Professional Curriculum and the certificate exam. Learners earn certificates as they complete the courses and full curriculum.
Is this only for chefs or meat cutters?
No. It is designed for professionals who work with—or plan to work with—Japanese Wagyu, including buyers, distributor representatives, retailers, educators, and foodservice teams.
How do I ask about enrolling employees?
Select Ask About Team Enrollment to contact Range® Meat Academy about your team.
Japanese Wagyu Professional Curriculum
$279 per participant
- ✓ Certificate exam included
- ✓ Self-paced
- ✓ Online access
- ✓ Japanese expertise