Heritage. Production. Grading. Fabrication. Science. Global Strategy.
An in-depth professional certificate program exploring the history, genetics, grading, production systems, and cutting methodologies that define authentic Japanese Wagyu. Developed in close collaboration with Japanese industry partners and subject-matter experts, this course delivers cultural context, scientific insight, and hands-on fabrication expertise tailored for meat professionals, chefs, retailers, and industry leaders seeking advanced knowledge and practical skills.
Japanese Wagyu Certificate Course
Why This Course Matters
Japanese Wagyu is more than marbling.
It is the result of over a century of selective breeding, strict pedigree management, advanced grading standards, and nationally coordinated sustainability programs.
This certificate course explores:
Japan’s meat culture and the Tajima cattle heritage
Official Wagyu breeds and traceability systems
Production, sustainability, and export structure
The Japan Meat Grading Association (JMGA) system
Fat science, flavor chemistry, and marbling evaluation
Japanese fabrication methods vs. Western systems
This is the professional framework behind Wagyu’s global reputation.
Who This is For
Butchers and Meat Cutters
Executive Chefs and Culinary Educators
Retail Meat Managers
Protein Buyers and Importers
Culinary Students
Food Media and Industry Professionals
“If you sell, cut, cook, or market Wagyu — this course gives you authority.”
What Makes This Different.
Unlike short masterclasses or marketing presentations, this is a structured certificate program covering:
Cultural history from Jomon to Meiji
Tajima lineage and breed registry systems
Yield and quality grading calculations
Carcass defect coding (JMGA standards)
Wagyu fat composition and oleic acid science
Primal and subprimal fabrication differences
Export economics and global market positioning
This is professional-level education.
Be among the first certified professionals trained in authentic Japanese Wagyu systems.