The Meat Dudes - A Wagyu Beef and Meat Podcast

The Lady Jaye Meat Dudes
  • 5.0 (14)
  • Food
  • Updated Biweekly

Do you love meat? Do you know where YOUR meat comes from? We are the Meat Dudes! We own a 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. 6d ago

    The Biggest Misconceptions About Akaushi Wagyu | Seth Christensen - Christensen Genetics

    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 across the United States, Seth explains why Wagyu should be viewed as a spectrum—not a single product. We also discuss the role genetics play in the eating experience, common misconceptions about Akaushi, Wagyu health claims, traceability, and why knowing where your beef comes from matters more than ever. Whether you're a rancher, chef, butcher, or simply someone who loves great steak, this episode offers a unique look at the future of American Wagyu and the people helping shape it. Learn more about Christensen Genetics: https://www.christensengenetics.com Seth Christensen's Wagyu Podcast: https://gotanycows.buzzsprout.com

    1h 22m

  2. May 20

    How to Save Money on Steak + The Most Underrated Cuts (Butcher Wizard)

    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 beef on a deeper level—this one’s for you. Learn more about Brad Baych the Butcher Wizard: https://www.butcherwizard.com https://www.youtube.com/@ButcherWizard

    1h 22m

  3. Apr 29

    Brazilian Wagyu Explained | How Brazil Is Building a Serious Wagyu Industry w/ Dr. Ricardo Zanella

    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 different than U.S. Wagyu• Full Blood vs Crossbred Wagyu in Brazil• Brazil’s strict traceability and DNA verification system• Why environment matters more than most people think for marbling• The health benefits of Wagyu• The future of South American Wagyu production If you want to understand where the global Wagyu industry is headed, this episode is a must-watch. To get in touch with Dr. Ricardo Zanella: ricardozanella@upf.br

    1h 13m

  4. Apr 14

    How to Pick the Right Wagyu Steak (Marbling, Grading & Buying Tips) | Booth Creek Wagyu

    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 the biggest mistakes people make when buying and cooking Wagyu. If you’ve ever felt confused about Wagyu, this episode willchange that. Find Booth Creek Wagyu: https://boothcreekwagyu.com

    1h 16m

  5. Mar 31

    Inside the Mind of a Career Butcher (75,000 Animals Later)

    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 carcassesWhy so much beef becomes grindThe difference between Wagyu and conventional processingUnderrated cuts consumers should be buyingHow ranchers can get more value from every animalThis is a real conversation about how the meat industry actually works—and how to think differently about beef. Learn more about Travis: @Americanbutcher on instagram Host of "The Meat Block" podcast

    1h 30m

  6. Mar 17

    Kenji López-Alt on Wagyu, Steak Science, and Cooking the Perfect Beef

    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 pan, this conversation breaks down myths, clears up misconceptions, and gives practical advice for both home cooks and serious meat lovers. We cover: What Wagyu actually means (and why it’s so confusing) The difference between American Wagyu, F1, and A5 How Wagyu cooks differently than conventional beef Why fat type matters more than just fat amount Whether more marbling always means better flavor How to properly cook Wagyu at home (without overthinking it) Steak myths: resting, sous vide, and grilling What actually makes a great burger Kenji’s favorite steak cuts and go-to cooking methods If you care about better beef, better cooking, and understanding what’s really happening when you throw a steak in a pan — this one’s for you. Learn more about Kenji: https://www.kenjilopezalt.com

    1h 3m

  7. Mar 3

    Grass-Fed Wagyu Explained: Why It’s NOT Always Yellow

    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, age, breed, and region), why Washington grass-fed can look different than Florida, and how “terroir” shows up in beef the same way it does in wine. We also cover: • Can grass-fed Wagyu consistently hit prime-level marbling?• Genetics vs feed — and why marbling genes matter more on grass• Regenerative / adaptive multi-paddock grazing (AMP) explained• Why the grass-fed vs grain-fed debate gets oversimplified• Favorite cuts, roasts, and solving the “whole cow” problem If you care about transparency, flavor, nutrition, and understanding beef beyond the labels — this one’s for you. Stay meat curious. Find River Valley Wagyu: rivervalleywagyu.com

    56 min

  8. 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
See All (62)

5
out of 5
14 Ratings

About

Do you love meat? Do you know where YOUR meat comes from? We are the Meat Dudes! We own a 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!

Information

You Might Also Like