Japanese Wagyu Professional Curriculum

Specialty Online Curriculum · Available Now

From Heritage and Grading
to Culinary and Professional Practice.

A comprehensive professional curriculum exploring the heritage, breeds, production, grading, science, fabrication, handling, culinary use, sourcing, and professional representation of authentic Japanese Wagyu—developed 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.

Enroll Now — $279
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.

Japanese food culture and Wagyu heritage
Production, distribution, and export structure
Fat science, flavor, and culinary use
Official Wagyu breeds, bloodlines, and traceability
JMGA grading, marbling, and quality evaluation
Japanese fabrication and professional Wagyu practice

Curriculum Structure

Two courses. One professional curriculum.

The Japanese Wagyu Professional Curriculum brings foundational, culinary, and professional learning together in two integrated courses.

1
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
2
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.

Chefs Retailers Meat professionals Procurement teams Distributor reps Meat educators Industry stakeholders
🇯🇵
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?

Self-paced · Certificate exam included · Online access · $279 per participant

Enroll Now — $279
✓ Certificate exam included ✓ Self-paced ✓ Online access ✓ Japanese Expertise