The Meat Dudes - A Wagyu Beef and BBQ Podcast

Most Americans know Japanese Wagyu for one thing: A5 marbling. But there's a lot more to the story. In this episode, we sit down with Yuta Abe, a Wagyu tour guide, agricultural interpreter, and industry insider based in Hokkaido, Japan, to explore the history, culture, and realities of Japanese Wagyu. We discuss the origins of Wagyu cattle, how Japanese Black cattle became the dominant breed,...

What exactly is Akaushi Wagyu, and how is it different from Japanese Black Wagyu? This week, The Meat Dudes sit down with Seth Christensen of Christensen Genetics for a fascinating conversation about Akaushi (Japanese Red Wagyu), cattle genetics, marbling, beef quality, and why Wagyu is far more diverse than most consumers realize. From A5 beef in Japan to Fullblood, Purebred, and F1 Wagyu raised...

In this episode, we sit down with Brad from Butcher Wizard to talk all things beef, butchery, and how to actually save money while eating better. We break down the biggest mistakes people make when buying meat, why the “big 3” cuts aren’t always the best option, and how learning a few simple butchery skills can completely change your experience in the kitchen. If you’ve ever wanted to understand b...

Brazil may be the world’s largest cattle producer… but its Wagyu industry is still just getting started. In this episode, we sit down with Brazilian Wagyu researcher and breeder Dr. Ricardo Zanella to break down how Wagyu is growing across Brazil and South America, and why the rest of the world should be paying attention. We cover: • How Wagyu first came to Brazil • Why Brazilian Wagyu tastes diff...

How do you actually pick the right Wagyu steak? In this episode, we sit down with Dave Dreiling from BoothCreek Wagyu in Kansas to break down everything consumers need to know—from marbling and grading systems to how to choose the best steak for your taste. We cover digital marbling percentage (DMP), why USDA grading falls short for Wagyu, the differences between F1, Purebred, and Full Blood, and...

What does a butcher actually see when they look at a cow? In this episode, we sit down with Travis Stockstill, Dir of Operations at Jack Mountain Meats—a career butcher who has processed over 75,000 animals, been selected to the US Butchery Team and understands the full lifecycle of beef from harvest to retail. We break down: How butchers evaluate carcasses Why so much beef becomes grind The diffe...

What does Kenji López-Alt really think about Wagyu? In this episode of The Meat Dudes , we sit down with chef, author of The Food Lab , and one of the most influential voices in modern food science — Kenji López-Alt. We dive deep into Wagyu beef, steak cooking, and the science behind what actually makes great beef great. From the confusion around “American Wagyu” to how fat really behaves in the p...

Grass-fed beef always has yellow fat… right? Not always. In this episode of The Meat Dudes , we chat with returning guest Andrew Shirley of River Valley Wagyu (Olympia, Washington) — a 100% grass-fed, no-grain-ever, full-blood Wagyu rancher — to break down what “grass-fed” actually means and why the yellow-fat test can be misleading. We dig into what really drives fat color (forage, beta carotene,...

American Wagyu… in the Everglades? In this episode of The Meat Dudes , we sit down with Rollins and Alex Brown of Everglades Ranch in Fort Pierce, Florida to talk about raising F1 American Wagyu in South Florida’s heat, humidity, and pest pressure — while still targeting the prime-style eating experience most American consumers actually want. We dive into why they chose F1 Wagyu instead of chasing...

Why do you see so much Australian Wagyu in the U.S.—and what does it actually mean for the beef you’re buying? We go to sit down with Jesse Chiconi of 4C Consultancy for a beginner-friendly deep dive into Australian Wagyu. We break down how Australia scaled its Wagyu industry, why exporting is such a big part of the program, how Aussie grading works, and what really drives flavor and quality (gene...

Confused by grass-fed, Prime, or Wagyu labels at the meat counter? In this episode, Evan sits down with Desi Cicale of the Triple Crown Steak Challenge to break down exactly what these terms mean, how to tell them apart, and how to buy beef with confidence. Desi has spent the last seven years researching beef quality, carcass merit, and running scientific taste panels at UC Davis. She brings real...

Why is Wagyu beef different—and why are more ranchers betting their future on it? In this episode of The Meat Dudes , Evan sits down with Jim Skartvedt of Renew Livestock & Five Bar One Meat to unpack everything most people never hear about Wagyu beef. We get into: The real reasons ranchers choose Wagyu Why consumers are still intimidated by it How Wagyu’s genetics shape marbling, flavor, and...

Meat nerds, assemble. Evan and Tyler sit down with Dr. Phil Bass—associate professor of Meat Science at the University of Idaho, meat cutter since childhood, and all-around legend—to geek out on what actually makes beef great. Fresh off judging the American Wagyu Association’s “Best Steak in America” competition together, we dive into BMS scoring (yes, those 14s and 15s), why the USDA grade tops o...

Rancher and jack-of-many-trades Tyler McCann (Wyoming Cowboy Cuts) joins The Meat Dudes for a no-BS look at how beef is really raised—and why geography, feed, and craftsmanship matter more than buzzwords. We cover: Direct-to-consumer beef and why “know your rancher” simplifies every choice Terroir in beef (yes, it’s real)—from high-desert barley and beet pulp to carrot-finished cattle What feedlot...

In this episode of The Meat Dudes , we sit down with Reid Martin of Lone Mountain Wagyu, fresh off his win at the Best Wagyu Steak in America Challenge during the American Wagyu Association Conference. We dive into what makes Lone Mountain’s approach to Fullblood American Wagyu unique — from genetics and feed programs to their long-standing commitment to transparency and quality. But this conversa...

In this episode of The Meat Dudes Podcast , we sit down with Desi Cecali, founder of the Triple Crown Steak Challenge — one of the most research-driven steak competitions in the world. Desi has poured years of scientific study into the Wagyu breed, analyzing genetics, fat composition, and eating quality to better understand what makes a truly great steak. We dive into the data behind Wagyu, how th...

Did you know there are different types of Wagyu? In this Meat Dudes Podcast episode, we sit down with Steve Cottrell of Legendary Akaushi to talk about the rise of Akaushi Wagyu—also known as the Japanese Red. Most Wagyu in the U.S. comes from the Japanese Black breed, but Akaushi is gaining momentum for its unique genetics, flavor, and health benefits. Steve breaks down why he’s such a passionate...

Join The Meat Dudes as we head into Little Beast, the brand-new English-style pub from the team behind Beast & Cleaver, for a deep-dive conversation with owner and butcher extraordinaire Kevin Smith (aka The English Butcher ). We talk: How his wildly successful butcher boxes and whole-animal butchery setup inspired this pub-meets-production kitchen concept The challenges and thrill of turning...

NFL Hall of Famer and legendary Cleveland Browns left tackle Joe Thomas is trading in playbooks for pasture as he dives headfirst into the Wagyu world with his new venture, HOF Beef at Six Springs Farms. Joe joins The Meat Dudes to talk about why Wagyu’s unmatched flavor, marbling, and health benefits caught his attention — and why consistency, discipline, and doing things the right way matter jus...

We kick things off by breaking down the French Brigade system —how old-school fine dining kitchens ran like armies, and why that still matters (or doesn’t). Then we drop a Fine Dining Hot Take that might ruffle some white tablecloths. We also talk Beef Toro , recap "What Did We Eat This Week?" , and sit down with NFL Hall of Famer Joe Thomas to talk Wagyu, Six Springs Farms , and buildin...

Wagyu beef in a smoker? 🤔 Some say it’s a sin. We say… it depends. In this episode, the Meat Dudes fire up a spicy debate: Is it ever okay to smoke Wagyu beef? We break down the types of Wagyu — A5, F1 crosses, purebred, full-blood — and which cuts actually work in a smoker. Chef Tyler shares his real-world experience smoking Wagyu briskets, short ribs, zabuton, and more (yes, he’s tried it all)....

In this Meat the People episode, we go inside the finishing pen —literally—with Adam Wackel of Plum Creek Wagyu . Surrounded by 80 full-blood Wagyu cattle, each tipping the scale at over 1,000 pounds, Adam walks us through what makes his herd different: calm, well-treated animals raised with intention. We talk about the temperament of Wagyu and how low-stress handling directly impacts meat quality...

In this episode of The Meat Dudes , we dig into a question that’s been bugging us: Why isn’t Wagyu beef taken seriously yet? We break down the perception problem, the misinformation, and why so many people still don’t get what makes Wagyu worth it. We also shine a light on the Ranch Steak — an overlooked cut that’s a game-changer when it comes off a Wagyu cow — and ask the hard question: Should st...

In this full interview, we sit down with Andrew Shirley of River Valley Wagyu to talk about one of the biggest questions in premium beef: Can Wagyu be grass-fed and still deliver? Andrew raises 100% grass-fed, grass-finished Full Blood Wagyu in Chehalis, Washington, and shares why he took a different path from the grain-fed norm. We cover marbling potential, nutrient density, how flavor develops o...

In this episode, we ask the big question: Is Wagyu just hype? Or is there more behind the marbling? (Quick answer... hell no its not, but we can see why you may think so.) We break down: Why the world needs Wagyu Sommeliers Our honest take on Wagyu hot dogs (spoiler: hard pass) The underrated magic of the Bavette cut A hot take on Wagyu burgers (they’re not all created equal) Then we sit down with...