The Meat Dudes - A Wagyu Beef and BBQ Podcast

This week on The Meat Dudes Podcast: We’re breaking down the new USDA “Prime+” grading buzz and what it means for WAGYU beef lovers. Then it’s on to Know Your Cuts , where we spotlight the criminally underrated hanger steak — and why your butcher might be hiding it. We share what we ate last week , throw around some spicy hot takes (including: Is American Wagyu actually better for eating than A5?...

In this episode of The Meat Dudes Podcast, we sit down with Jerry Cassady and Ginette Gottswiller from the American Wagyu Association to break down the launch of their new Authentic Wagyu Label — a USDA-certified program designed to protect the integrity of Wagyu beef in the U.S. We dig into: Why the label matters in a crowded, often confusing beef market How DNA verification, traceable genetics,...

On this episode of The Meat Dudes Podcast, we sit down with Quintin from Weiss Wagyu in Alberta, Canada. We dive into what it takes to raise Wagyu cattle, the different types of crossbreeds, and how breeding choices impact flavor and texture. We also get into some of our favorite Wagyu cuts, how we like to cook them, and why certain underrated cuts deserve more love. Plus, a few stories about what...

We sit down with the legendary crew from Grasslands BBQ out of Hood River, Oregon , during their once-a-year Seattle pop-up at Holy Mountain Brewery . These guys hauled in over 4,000 pounds of meat and sold out in just three days —and we were lucky enough to catch them between briskets. We dive into BBQ culture , the art of smoking meat , what makes great brisket , and the behind-the-scenes grind...

What makes Canadian Wagyu different from American Wagyu? In this episode, we sit down with Brant Lake Wagyu, one of Canada’s premier Wagyu producers, to talk about what it takes to raise world-class Wagyu beef north of the border.  We dive into the unique challenges and advantages of raising Wagyu in Canada, why Wagyu is a luxury brand like Champagne, and how every part of the cow—not just the hig...

We got to talk Wagyu beef with Adam of Plum Creek Wagyu in Nebraska! In this episode, we explore the art of raising premium Wagyu cattle, the secrets to cooking and enjoying every cut, F1 Cross to A5 Wagyu, A new Certified Wagyu Program, the education that goes into crafting the perfect beef and where Adam falls on the Wagyu Richness Scale. Plus, we take a deep dive into smoking a whole A5 Wagyu b...

In this episode of The Meat Dudes Podcast , we sit down with Charles Heckroodt of Superior Wagyu to explore the art and science of raising Wagyu beef. Charles shares how his South African roots and love for farm-raised beef led him to his journey in the Wagyu industry in America. Learn why Wagyu beef isn’t just about ribeyes and tenderloins—Charles explains his love for the underrated top round an...

In this episode of the Meat Dudes Podcast, we’re joined by Arlie Reeves from Bar R Wagyu to explore the unexpected corners of the world where Wagyu is gaining ground. Arlie shares highlights from her latest trip to South America, where she visited Wagyu farms in Brazil, then brings us up to speed on Wagyu’s surprising rise in places like South Africa and Europe. We discuss how this Japanese-born d...

In this episode, we dive into the world of Mangalitsa pigs with the team from FYPM Ranch, exploring why this heritage breed is known as the “Wagyu of Pork.” We’ll discuss what makes Mangalitsa so special, from their unique marbling and fat content to the best ways to raise and cook them. Tune in to learn how FYMP Ranch is redefining premium pork!

In this episode of The Meat Dudes, we are joined by Sean So of Preservation Meats as we dig into the poultry industry to uncover why a lot of the chicken you find in stores isn’t as good as it should be. From how chickens are raised and processed to what you need to look for when buying quality poultry, we’ve got you covered. Plus, we’re sharing essential tips on selecting the perfect Thanksgiving...

In this episode, we explore the fascinating similarities between surgery and butchery with two experts who co-wrote the book A Surgical Approach to Meat Cutting . Our guests, a surgeon and a butcher, dive into the precision, technique, and discipline that both professions require. From understanding anatomy to making precise cuts, they share their unique insights into how their skills overlap in s...

We caught up with our new buddy Luis Rivera, The MEAT PAPI, star of Netflix's BBQ Showdown Season 3, to discuss his Venezuelan-inspired BBQ style and his journey in the barbecue world. Luis shares insights from his time on the show, his recent move to Dallas, and his current role at Outfit Brewery, where he’s blending Venezuelan flavors with Texas BBQ traditions. We also dive into the differen...

In this episode, we sit down with Daniel of Sustainable Natural Foods, a Wagyu rancher with the unique experience of raising Full Blood Wagyu in both Southern Oregon and Japan. Daniel offers fascinating insights into the differences between Japanese Wagyu beef and American Wagyu beef, sharing his extensive knowledge and experience. Whether you're a Wagyu enthusiast or just curious about this p...

What is Salumi and how is it different from Salami and Charcuterie? We got to tour Jack Mountain Meats, a USDA facility, to talk with Seamus Platt, a artisan salumi producer and owner of Norcino Salumi, to learn about the whole process of how salumi is made, the different types and why MOLD IS GOOD?!

Do people really HATE wagyu beef? Well yes and no. We believe that it's more about people not understanding what wagyu beef is, or having some preconceived ideas about what it is. We are going to stand up for wagyu and hopefully change some minds about this amazing, genetically superior cow that comes from Japan, that can also be raised in the US.

Driftwood Beach Restaurant on Alki in Seattle is absolutely one of a kind. Co-Owner and Chef Dan Mallahan ONLY uses ingredients from Local Washington Farms. Building great relationships with local farmers and visiting 2-3 Farmers Markets per week, Dan is able to put out a daily changing menu at his high end, but approachable and warm, restaurant. He TRULY supports his community, and as he admits,...

In this episode, we sit down with Mollie Englehart of Sage Regenerative Kitchen to explore her incredible journey from running a vegan restaurant to embracing regenerative farming practices. Although she remains a vegetarian, Mollie is passionate about providing her customers with the choice to consume sustainably and ethically sourced bison, beef, dairy, and eggs. Learn about her commitment to wh...

We had a great conversation with Blake Foraker, a Meat Scientist out of Washington State University, to help us understand whats happening with the future Wagyu Beef, why the USDA can't judge Wagyu Beef properly and what it takes to become an official Meat Judge.

Wagyu beef is from Japan, so how did it get into the US market? Dr. Jerry Reeves of Bar R Wagyu is a big part of how wagyu beef came to the United States and has been working with wagyu genetics since the early 90's. We talk about all different types of wagyu beef and differences between the American and Japanese consumer.

Even though they were busy with the wagyu cattle auction, we still got to grab Arlie and Taylor from Bar R Wagyu to talk whats new in Wagyu Beef, genetics and how the wagyu cattle auction works. Follow and subscribe @themeatdudes to keep up with everything happening with Wagyu Beef!

We got to visit Wood Shop BBQ in Seattle and learn why they chose to use a mixture of Post Oak AND Hickory to create a style of BBQ that they call home... Kansas City + Texas Style BBQ. Check out Woodshop BBQ at: https://www.thewoodshopbbq.com/ Follow the Meat Dudes on instagram to keep up with our daily adventures!

We got to visit Outsider BBQ and have a beer with the creator and Pitmaster Onur Gulbay. He is straight up texas style BBQ with his meat, but incorporates his Turkish influence in the sides. If you are expecting street food and kebobs, you're in the wrong space. You would have thought this guy was straight up from Texas when you taste the meat.

The Meat Dudes got a surprise visit from Jeff of Jeff's Texas Style BBQ, so we HAD to talk BRISKET. BBQ is not a science, it is an art. You will understand that once you listen to how Jeff temps his 30 briskets he cooks daily. Check out Jeff's Texas Style BBQ in Marysville WA during BBQ month!

To kick off BBQ month we took a trip to Snoqualmie to visit our buddy Dave who owns Buckshot Honey. He cares about where his meat comes from and has some great stories about growing bouncing around from California to the South!

What is the absolute perfect meal? How would the Meat Dudes set up their perfect Outdoor BBQ kitchen? What are their guilty pleasures and comfort foods?