Specialty Certificate Program · Available Now

Heritage. Production. Grading.
Fabrication. Science. Market.

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 J-LEC, Japan's livestock export council.

Enroll Now — $279
3Courses
10Modules
3.5 hrsAuthentic Japanese Cutting Video

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 production systems. This certificate course gives professionals the framework to understand — and represent — it accurately.

Japan's meat culture and Tajima cattle heritage
Official Wagyu breeds and traceability systems
Production, sustainability, and export structure
JMGA grading: yield, marbling, and defect coding
Fat science, flavor chemistry, and oleic acid
Japanese fabrication vs. Western cutting systems

Course Structure

Three courses. Ten modules. One certificate.

1
Origins, Breeds & Grading
History, culture & agricultural values · Four Wagyu breeds, bloodlines & regional characteristics · Japanese grading system: yield grades, marbling scores & meat quality evaluation
2
Fabrication & Handling
Japanese vs. U.S. cutting systems & terminology · Proper handling, storage, freezing, thawing & aging · Wagyu fat utilization to enhance flavor, texture & yield
3
Cooking, Sales & Market Application
Cooking methods by cut — Japanese and non-Japanese applications · Communicating Wagyu's value to buyers, teams & customers · Procurement application · Certificate exam

What Learners Can Expect to 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
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Developed in partnership with J-LEC — Japan's livestock export council — featuring 3.5 hours of authentic Japanese cutting video produced specifically for the U.S. professional market. This is the only U.S. certificate program built on this foundation.

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 ✓ Approved provider