The Meat Dudes - A Wagyu Beef and BBQ Podcast

The Lady Jaye Meat Dudes
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Do you love meat? Do you know where YOUR meat comes from? We are the Meat Dudes! We own a BBQ restaurant and butcher shop in West Seattle (Lady Jaye) and love talking about meat. From WAGYU beef to barbecue and the restaurant industry, we cover how the meat industry works, how to cook meat, bbq culture and meat sustainability. Join us on this meat journey!

  1. FEB 12

    American Wagyu in the Everglades (Florida Ranchers Explain Their F1 Secret)

    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 A5-style extremes, how 150 years of Florida ranching history shaped their breeding decisions, and what regenerative agriculture actually looks like on their ranch. From nutrient-dense pastures and free-choice finishing to omega fat ratios and flavor-driven breeding, this is a real conversation about transparency, data, and the future of American Wagyu. We also cover: • F1 Wagyu x Brangus genetics• Grass-based systems with strategic supplementation• The omega 6 : omega 3 conversation (without hype)• Direct-to-consumer beef and keeping family ranches alive• The challenge of selling the whole cow• Wagyu myths and labeling confusion If you care about ranching, flavor, beef nutrition, and what “American Wagyu” really means — this episode is for you. Stay meat curious. Find Everglades Ranch at: evergladesranch.com

    1h 31m

  2. JAN 15

    Australian Wagyu Explained (Grading, Flavor, and Why It Shows Up in the U.S.)

    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 (genetics, feed, marbling “fineness,” and more). No sides. No hype. Just straight-up Wagyu education—so you can shop smarter, cook better, and understand what’s on your plate.

    59 min

  3. 12/16/2025

    The Beef Buying Blueprint: Grass-Fed, Prime & Wagyu Explained

    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 data and real experience to help you understand what you’re actually paying for. In this Episode: What “grass-fed” really means—and why true grass-fed beef has yellow fat How to visually identify USDA Prime The difference between F1 Cross, Purebred, and Full-Blood Wagyu Why Wagyu often outperforms Prime in marbling, flavor, and tenderness How some beef labels can mislead consumers Tips for choosing steaks at the butcher counter Why supporting U.S. ranchers matters more than ever Whether you're shopping for holiday steaks, learning how to spot real Wagyu, or just want a better understanding of the beef world, this episode gives you a practical blueprint for making smarter choices. Learn more about Desi Cicale's Beef Studies: https://www.triplecrownsteakchallenge.com

    1h 3m

  4. 12/02/2025

    Inside American Wagyu: Genetics, Stress, and the Three-Year Journey to Your Plate

    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 tenderness The role of stress, feed, and environment in creating great beef The three-year journey from breeding to the steak on your plate Why American Wagyu is exploding—and where the industry is heading The health benefits, fatty acid profiles, and misconceptions around red meat Jim also shares what most people don’t realize about ranchers, how hard it is to raise top-tier beef, and what it takes for independent producers to stay independent. If you care about where your beef comes from—or why Wagyu tastes the way it does—this episode is a must-listen. 👉 Find Renew Livestock: renewlivestockcompany.com/👉 Order beef: 5bar1meat.com Subscribe for more rancher interviews, beef science, and real talk from the world of Wagyu.

    50 min

  5. 11/11/2025

    Wagyu Truths, Myths & Meat Science 101 with Dr. Phil Bass

    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 out too early for Wagyu, and what “quality” really means across tenderness, flavor, and juiciness. We get into grass-finished vs. grain-finished (and why consistency matters), the truth about antibiotics and labels, how to shop smarter at the butcher counter, and why the future likely belongs to Wagyu crossbreeding. Plus: the magic of dry-aging, the umami bomb that is koji, myth-busting on Wagyu fat (hello oleic acid), and quick detours into Piedmontese, flat iron “meat jelly,” and why ribeye off the 5th rib slaps. In this episode: Judging ultra-marbled Wagyu & reading the Japanese BMS 1–12 USDA vs. AUS vs. JPN grading—should there be one global standard? Grass vs. grain: flavor, texture, and reliability Dry-aging, koji rubs, and regional mold “terroir” Labels, antibiotics, and how to actually talk to your butcher The next decade of Wagyu (hello, F1 crosses) Dr. Bass’s pod: meatspad.com • Book: It’s Not a Cow (available on Amazon)Hit play, get smarter, then go eat something worthy.

    1h 11m

  6. 10/28/2025

    Know Your Rancher, Know Your Beef: Why Geography Shapes Every Steak

    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 feedlots get right/wrong, and the truth about antibiotics on most ranches Why labels (organic, grass-fed, “Wagyu”) don’t tell the whole story Underrated cuts to try next: Zabuton, Denver, Flat Iron, Thor’s Hammer How to shop smarter: pick flavor you love, use the whole animal, ask better questions If you care about taste, transparency, and supporting American producers, this one’s for you. Follow Tyler: WyomingCowboyCuts.com • IG/FB: @WyomingCowboyCuts Follow The Meat Dudes: @themeatdudes | themeatdudes.com

    1h 9m

  7. 10/07/2025

    Inside the World of American Wagyu | Lone Mountain’s Award-Winning Steak

    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 conversation is bigger than one ranch. We talk about where Wagyu fits in the broader American beef industry — and how it’s changing the way we think about quality, marbling, and eating experiences. Wagyu isn’t here to replace Angus or compete with commodity beef — it’s here to elevate the conversation about flavor, sustainability, and value. We also get into the different types of Wagyu — from F1 Cross to Purebred, from Japanese Black to Japanese Red, and everything in between. Each type brings something unique to the table, and understanding that diversity is key to appreciating what makes Wagyu special. Reid shares insights from his time in Japan, how Wagyu compares to wine in terms of terroir and craftsmanship, and why there’s a place for every type of beef on the plate — from grass-fed to A5. 🔥 If you love beef, cooking, and real conversations about where great meat comes from — this episode’s for you. 🎧 Tune in to The Meat Dudes as we explore the evolution of American Wagyu and its growing role in the modern beef world.

    1h 22m

  8. 09/13/2025

    Meat the People: Desi Cicale: Wagyu Research & the Triple Crown Steak Challenge

    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 transparency are key to the future of the industry. If you’re curious about what sets Wagyu apart — beyond marbling — this conversation is packed with insight. 👉 Learn more about Desi Cicale and the Triple Crown Steak Challenge at https://www.triplecrownsteakchallenge.com meatimaging.com redbullcattlecompany.com wittmagazine.com herdnerdz.com

    1h 7m
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Ratings & Reviews

5
out of 5
13 Ratings

About

Do you love meat? Do you know where YOUR meat comes from? We are the Meat Dudes! We own a BBQ restaurant and butcher shop in West Seattle (Lady Jaye) and love talking about meat. From WAGYU beef to barbecue and the restaurant industry, we cover how the meat industry works, how to cook meat, bbq culture and meat sustainability. Join us on this meat journey!

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