Led by professor Keigo Kushida and his team, Obihiro University is a leader in cutting-edge technologies aimed at evaluating marbling and other meat quality standards in carcasses at an industrial level. At this University, Professor Kushida's team developed a lens that adapts to a cell phone and, using a mobile application, photographs can be taken of a cross-section of the animal's carcass. These photographs are sent to the company MIJ Lab Co. in Japan and within a short space of time this company sends a report with more than a dozen parameters that evaluate quality, including the infiltration of fat into the meat.

All the largest Wagyu Breed Associations in the world, such as the Australian, American or British, officially use this technology to evaluate the quality of their meat. It is also based on this technology that we evaluate our meat and create our price list.