A university-launched venture in Japan has been striving to spread its meat quality evaluation technology using artificial intelligence, aiming to make the wagyu beef grading done by human eyes more precise, while using the data to improve cattle breeding.
MIJ labo Inc. in the northernmost main island of Hokkaido has developed cameras that use an AI system to calculate more than 10 factors such as the density and color of marbling by taking a picture of the surface of a carcass.
Since its founding in 2018, MIJ labo's cameras have been used in about 10 meat markets and research institutions in Japan and overseas including in the United States and Australia.
Currently, wagyu grading is done by Japan Meat Grading Association officials, who examine the surface of a carcass and check criteria such as the proportion that is edible, the density of the marbling as well as the firmness and texture of the meat.
This means the grading from C1 to the highest A5 is largely dependent on the judgement of the officials.
Read more here.