The Meat Dudes - A Wagyu Beef and Meat Podcast - Podcasts

01:07:27

Meat the People: Desi Cicale: Wagyu Research & the...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/09/13

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 the Triple Crown Steak Challenge is changing the way we evaluate beef, and why Desi believes science and

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00:58:13

Japanese Red vs Japanese Black Wagyu | Legendary...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/09/02

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 fan of Akaushi, how it differs from Japanese Black, and why both breeds have a place on the table.This

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01:59:10

#43 The Meat Dudes Visit The Little Beast Restaurant,...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/08/26

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 conceptThe challenges and thrill of turning a butcher shop into a traditional English pub featuring meat pies, Scotch eggs, Yorkshire puddings, and

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01:19:59

Meat The People: Joe Thomas - From Left Tackle to...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/08/12

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 just as much in ranching as they do in football. Later in the episode, we’re joined by Dr. Sheila Patinkin

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02:25:36

#42 Oui Chef! Breaking down the French Brigade, Beef...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/08/05

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 building HOF Beef.Finally, we draft our Fantasy Celebrity Chef Lineup—because every kitchen needs a strong starting

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01:06:24

#41 Is it EVER OK to Smoke Wagyu Beef? Know your Cut:...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/07/16

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).🎯 Segments include:🔥 Can You Smoke Wagyu? (spoiler: not all cuts are created equal)🧠 Know Your Cut:

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00:47:14

Meat the People: Inside the Wagyu Pen - Adam Wackel...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/07/01

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, marbling, and texture. Adam breaks down the difference between feeding corn versus force-feeding corn,

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01:42:38

#40 Why isn't Wagyu Beef Credible Yet? Plus an...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/06/24

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 steakhouse servers actually know where their meat comes from? (Yes. Yes, they should.) And yes, we walk back

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00:45:38

Meat the People: Why Grass Fed and Grass Finished...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/06/21

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 on pasture, and what he’s learned raising full-blood cattle on grass alone. If you think all Wagyu has to

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01:27:18

#39 Is Wagyu Beef a Scam?! The Bavette Steak, Hot...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/06/03

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 SommeliersOur honest take on Wagyu hot dogs (spoiler: hard pass)The underrated magic of the Bavette cutA hot take on Wagyu burgers (they’re not all created equal)Then we sit down with Andrew Shirley of River Valley Wagyu, who raises 100% full-blood, grass-fed Wagyu in the Pacific Northwest

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01:24:02

#038 What's Beyond PRIME? PLUS, Vermont Wagyu with...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/05/20

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?), and wrap it all up with an incredible conversation with Dr. Sheila Patinkin of Vermont Wagyu. She’s a

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01:00:01

#0037 Real Wagyu, Real Standards: Inside the American...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/04/29

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 marketHow DNA verification, traceable genetics, and marbling standards are used to define truly authentic WagyuWhat ranchers, butchers, and consumers need

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00:54:49

#0036 Wagyu Crossbreeds, Favorite Cuts, and Ranch...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/04/22

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 our kids are asking for at the dinner table.It’s a full-on conversation about all things Wagyu from

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01:03:33

#0035 An Interview with Grasslands BBQ... 4,000...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/03/25

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 of running a pop-up BBQ business at scale. If you're into fire, smoke, and meat with soul, this one’s for

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00:51:19

#0034 Is Canadian Wagyu Different from American...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/02/25

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 high-end cuts—can be utilized to make Wagyu more accessible at different price points. You can find Brant

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00:52:31

#0033 Cooking, Raising, and Perfecting Wagyu in...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/01/21

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 brisket—discussing techniques, flavor profiles, and what makes this ultimate cut so special. Check out

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00:53:03

#0032 The Wagyu Advantage: Health, Sustainability,...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2024/11/26

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 and why Americans should expand their palate beyond the Hollywood cuts. He also discusses the health

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00:40:45

#0031: Arlie Reeves of Bar R Wagyu - Wagyu Around the...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2024/11/12

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 delicacy is thriving in regions you’d never associate with Wagyu, what producers in these areas are doing

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00:52:40

#0030 The Wagyu of Pork: Mangalitsa Pigs and FYPM Ranch

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2024/10/29

In this episode, we dive into the world of Mangalitsa pigs with the team from FYMP 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!--- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support

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00:48:30

#029 The Poultry Problem: What you need to know about...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2024/10/15

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 turkey to make sure your holiday feast is a success. --- Support this podcast:

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