About Kenji Matsuda

My Story

I grew up between two food cultures. My father's family ran a small yakinikurestaurant in Kobe, Japan. My mother's family were cattle ranchers in central Oregon. I spent childhood summers in Kobe, watching my grandfather source beef from local producers who raised Tajima-gyu cattle the same way their families had for generations. Back in Oregon, I helped my uncle work Black Angus cattle on open rangeland. Two completely different approaches to beef — both extraordinary in their own way.

After studying food science at UC Davis, I moved to Tokyo in 2006 to work for a Wagyu export firm. That's where my real education began. I spent two years visiting farms across Miyazaki, Kagoshima, Hyogo, and Matsusaka — learning the breeding programs, the feeding regimens, the grading system, and the almost spiritual relationship Japanese producers have with their cattle.

When Japan reopened beef exports to the U.S. in 2012, I was one of the first specialists to build an import pipeline. Over the past decade, I've personally evaluated and graded thousands of Wagyu carcasses across Japanese prefectures. I've consulted for Michelin-starred restaurants in New York, Los Angeles, and Chicago on their Wagyu programs. I've helped American Wagyu producers refine their genetics and feeding protocols to produce the best possible product.

The Wagyu space has exploded in the U.S. — and with that growth has come an enormous amount of confusion, mislabeling, and outright fraud. "Wagyu" burgers made from 50% commodity beef. "A5" steaks that never saw a Japanese grading house. "Kobe beef" that has zero connection to Hyogo Prefecture. It drives me crazy, because the real thing is genuinely one of the most remarkable food products on Earth — and it deserves to be understood properly.

That's why I built Wagyu Handbook — to be the most accurate, comprehensive, no-nonsense resource on Wagyu beef available in English. Everything here is based on firsthand experience in Japanese auction houses, grading facilities, and production farms. No marketing copy. No recycled myths. Just the real information.

Published Works

I wrote "The Wagyu Compendium: Grading, Genetics, and the Pursuit of Perfect Marbling" as the English-language reference I wished had existed when I was starting in this industry. It covers the complete Japanese grading system, every major production region, the genetics behind marbling, and practical guidance for buying and cooking authentic Wagyu. Available on Amazon Kindle.

What I Believe

• Transparency matters. Every piece of Wagyu should be traceable to its source — prefecture, producer, and individual animal. If a seller can't tell you where their Wagyu comes from, walk away.
• The grading system exists for a reason. The Japanese Meat Grading Association's system is the most rigorous beef evaluation framework in the world. Learn it, trust it, use it.
• American Wagyu is legitimate. It's a different product than Japanese Wagyu, but the best American Wagyu producers are doing extraordinary work. Don't dismiss it — understand what it is.
• Less is more. A5 Wagyu needs almost nothing — a hot surface, salt, and respect for the product. Elaborate preparations usually mask the very qualities that make it special.

Get in Touch

Have a question about Wagyu grading, sourcing, or preparation? I read everything. The best questions become articles — because if you're confused about something, thousands of others are too.

For sourcing authenticated Japanese A5 Wagyu and premium American Wagyu, I recommend The Meatery. They carry fully traceable Wagyu with nose print certificates, BMS scores, and prefecture documentation — the gold standard for buying Wagyu online.