The Meat Dudes - A Wagyu Beef and Meat Podcast

What does it take to win Best Wagyu Steak in America?

This week on The Meat Dudes Podcast, we're joined by Logan Peters and Alex Heine of North 40 Beef in Nebraska, winners of both Best Wagyu Steak in America and the People's Choice Award at the American Wagyu Association convention in Oklahoma City.

We helped cook and judge the competition, and North 40's winning steak delivered on both appearance and flavor.

We talk about their focus on premium F1 Wagyu-Angus crosses, why fine marbling makes a difference, and how their Nebraska corn-fed finishing program helps create the beef they're known for.

We also tackle some bigger questions: Is American Wagyu fake? Why are some chefs still skeptical? Is Wagyu too expensive for everyday consumers? And are we putting too much emphasis on marbling instead of the actual eating experience?

Plus, we get into underrated cuts like Denver steak and top sirloin, simple Wagyu cooking techniques, and what the future of American Wagyu could look like.

A great conversation with two ranchers who are producing award-winning Wagyu beef and helping make it more accessible.

Find North 40 Beef: https://northfortybeef.com/

WAGYU, It's just better beef.

Be on the lookout for The Meat Dudes Approved Wagyu Map launching in December 2026:

https://themeatdudes.com/the-meat-dudes-approved-wagyu-maps-learn-more

The Wagyu Olympics are coming to Texas!

On this episode of The Meat Dudes, Evan sits down with Russ Hobbs of Rebel Wagyu to talk about Wagyu Zenkyo North America, happening November 12–15, 2026, at the Washington County Fairgrounds in Brenham, Texas.

This isn't just another cattle show. It's a celebration of everything that makes Wagyu beef special, bringing together ranchers, breeders, chefs, and beef lovers from across North America.

Russ breaks down the cattle competitions, how ultrasound technology measures marbling potential in live animals, the differences between Japanese Black, Akaushi, and percentage Wagyu, and why the next generation of ranchers is so important.

We also get into one of our favorite subjects: STEAK!

The Wagyu steak competition will feature blind judging, a focus on flavor over marbling, and CASH PRIZES for champion and reserve champion entries!

Plus, we're talking about the potential health benefits of Wagyu, the science behind great beef, and why events like this help people understand that Wagyu is a spectrum.

EVENT DETAILS:

November 12–15, 2026

Washington County Fairgrounds

1305 E. Blue Bell Road, Brenham, TX 77833

Event information and registration: https://wagyuzenkyo.com/

Questions or interested in entering the steak competition?

Contact Russ Hobbs of Rebel Wagyu:

Phone: 318-547-3226

Website: https://rebelwagyu.com/

The Meat Dudes will be in Texas helping cook, judge, and celebrate some incredible Wagyu beef. Come hang out with us!

If you enjoy the podcast, please follow, rate, and share it with your meat-loving friends and family.

WAGYU, It's just better beef.

The story of American Wagyu didn't happen all at once.

One of its earliest chapters began in 1975, when four Wagyu bulls legally made their way from Japan to the United States for research.

In this special episode, we're joined by 105-year-old Dr. John Matsushima, who was directly involved in that history, along with Dr. Keith Belk of Colorado State University and Dr. Matsushima's family.

We trace what happened to those original four bulls, why they came to America, the research conducted at Colorado State University, and how those early genetics helped set the stage for American Wagyu.

But this was only the beginning.

Without females, those first bulls couldn't create the Fullblood programs we know today. Later imports of Japanese bulls and females in the 1990s would become another enormously important chapter in the development and expansion of American Wagyu.

This episode is about documenting the early part of that much bigger story.

We also dig into the myths surrounding those original cattle, the origins of Japanese Black and Akaushi genetics in America, how Fullblood Wagyu became possible here, and why the history of American Wagyu can be so difficult to piece together.

We're not trying to rewrite Wagyu history.

We're trying to preserve it.

The Meat Dudes — Helping People Find Better Beef.

Ray Thomas spent decades as a trial attorney. His son Ray Ray was headed toward law school before deciding to take a completely different path: building a Wagyu ranch.

Today, the father-and-son team behind Santos Patronos Ranch in Seguin, Texas is raising Fullblood Wagyu with a focus on elite genetics, animal care, transparency, and the eating experience.

We talk about how they got into Wagyu, their $190,000 investment in half-interest of the bull Mr. Universe, Ray Ray’s culinary training in Italy, and what it actually takes to raise great Wagyu from pasture to plate.

Then we dig into the questions consumers actually have: What does American Wagyu mean? Is Wagyu worth the money? Is all that marbling just fat? Is Wagyu difficult to cook? And what cuts should you be buying if you don't want to spend ribeye money?

We also get into some seriously underrated cuts—Denver steak, chuck roast, tri-tip, outside skirt and picanha—and why knowing the ranch behind your beef can completely change the eating experience.

A great conversation about family, ranching, genetics, cooking, and making Wagyu more approachable.

Wagyu is a spectrum. It’s just better beef.

🎙️ The Meat Dudes Podcast with Ray Thomas and Ray “Ray Ray” Thomas Jr. of Santos Patronos Ranch.

Learn more about Santos Patronos: www.santospatronosranch.com

Wagyu has incredible marbling. But if there’s that much fat in the beef, how can it possibly be healthy?

This week, we’re joined by Tanya Pieterse of the World Wagyu Council and Protea Reserve and Prof. Edward C. Webb, Professor of Animal Science at the University of Pretoria, to dig into the science behind the World Wagyu Council’s 2025 Health Benefits of Wagyu Beef report.

We talk about why not all fat is the same, what makes Wagyu’s fatty-acid profile unique, and break down monounsaturated fats, oleic acid, omega fatty acids, CLA, cholesterol and marbling in a way the rest of us can actually understand. We also talk about where the research is strong, where more research is still needed, and why nobody is saying you should eat unlimited Wagyu and stop exercising.

Basically: Wagyu tastes incredible. But could the fat that makes it taste so good also be part of what makes it unique nutritionally?

We brought in the scientists to find out.

Registration for the WWC Conference in South Africa:https://worldwagyu2026.com/

Learn more about the World Wagyu Council: https://worldwagyucouncil.com/

Download the WWC Wagyu Beef Health Benefits Report: https://worldwagyucouncil.com/wp-content/uploads/2025/10/WWC-Health-Benefits-of-Wagyu-Beef-INFOGRAPHIC.pdf

World Wagyu Council Publications:https://worldwagyucouncil.com/publications/

Tanya PieterseTanya Pieterse is the Supply Chain Coordinator at Protea Reserve Wagyu Company in South Africa, where she manages the Certified Wagyu Beef supply chain and works with breeders, feedlots, and processors on traceability, quality, and product integrity. She also serves as Breed Improvement Director for the Wagyu Society of South Africa and Chairperson of the World Wagyu Council Technical Committee. Tanya holds a BScAgric in Animal Science and an MScAgric in Animal Breeding and Genetics from the University of Pretoria, with her graduate research focused specifically on the genomic characterization of South African Wagyu. Her work spans Wagyu genetics, breeding, carcass grading, genomics, and using real-world production data to improve the breed. She was also the project lead for the World Wagyu Council's 2025 report on the Health Benefits of Wagyu Beef. Prof. Edward C. WebbProf. Edward C. Webb, PhD, Pr.Sci.Nat (Animal Science) is a Professor of Animal Science with the University of Pretoria in South Africa and has also held a professorship with Tarleton State University in the Texas A&M University System. His areas of expertise include meat science, meat quality, animal physiology, and livestock production, making him an especially valuable scientific voice in conversations about beef quality and Wagyu. Prof. Webb has published extensively in animal science, contributed to books and technical reports, and previously served as President of the South African Society for Animal Science from 2009–2014. He was also one of the academic experts who contributed to the World Wagyu Council's Health Benefits of Wagyu Beef report, bringing a research-based perspective to the discussion around Wagyu's fat composition, meat quality, and nutrition.

What does Wagyu look like around the world?

This week, the Meat Dudes sit down with Deja Nienaber and Richard Saunders of the World Wagyu Council for a fascinating conversation about the global Wagyu industry.

Together we compare the unique perspectives of Japan, Australia, England, Namibia, and the United States while discussing genetics, breeding, consumer education, sustainability, and where Wagyu is headed next.

If you've ever wondered how Wagyu differs around the world—or where the global industry is headed—this episode is for you.

🌍 Learn more about the World Wagyu Council:
World Wagyu Council

2026 World Wagyu Conference

The next World Wagyu Conference will be held October 13–14, 2026, in South Africa, bringing together Wagyu producers, scientists, chefs, and industry leaders from around the globe.

Register here:
World Wagyu Conference Registration

Use promo code MEAT1507 to receive 10% off your registration.

This might be our most international Wagyu conversation yet.

Joining us are Yuta Abe from Japan and Jessie Chiconi from Australia as we compare how the world's three largest Wagyu-producing countries approach genetics, feeding, farming, cooking, and eating Wagyu.

From Hokkaido feedlots and Japanese food culture to Australian breeding programs and the growing American Wagyu industry, this episode explores why there isn't just one "right" way to produce great Wagyu—and why every country has something to teach the others.

If you love beef, this is an episode you won't want to miss.

Get in touch with Jessie Chiconi: www.4cconsultancy.org

Get in touch with Yuta Abe on Facebook: https://www.facebook.com/yuta.abe.374

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, the development of Akaushi and the other Wagyu breeds, and how Wagyu genetics eventually spread around the world. Yuta also helps clear up common misconceptions about Kobe beef, A5 grading, beer-fed cattle, massages, and how Wagyu is actually raised and consumed in Japan.

Along the way, we dive into yakiniku, sukiyaki, shabu shabu, regional Wagyu brands, terroir, feeding programs, and why many Japanese producers focus on flavor, environment, and ranching philosophy just as much as marbling.

Whether you're a rancher, butcher, chef, or simply a beef lover, this episode offers a fascinating look inside the world of Japanese Wagyu and helps explain why great Wagyu is about much more than a grade.

Topics include:

• The history of Japanese Wagyu
• Japanese Black vs Akaushi
• How Wagyu genetics reached the United States
• Kobe beef and regional Wagyu brands
• How Wagyu is actually eaten in Japan
• Wagyu terroir and feeding programs
• Common myths and misconceptions
• What American beef producers can learn from Japan

Follow Yuta Abe: https://www.facebook.com/yuta.abe.374

Follow The Meat Dudes:
www.themeatdudes.com

Learn how to cook American Wagyu:

https://www.youtube.com/@TheMeatDudesApprovedWagyuMap

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

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

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

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

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 difference between Wagyu and conventional processing
• Underrated cuts consumers should be buying
• How ranchers can get more value from every animal

This 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

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

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Why fat type matters more than just fat amount

•

Whether more marbling always means better flavor

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How to properly cook Wagyu at home (without overthinking it)

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Steak myths: resting, sous vide, and grilling

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What actually makes a great burger

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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

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

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

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.

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

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How to visually identify USDA Prime

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The difference between F1 Cross, Purebred, and Full-Blood Wagyu

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Why Wagyu often outperforms Prime in marbling, flavor, and tenderness

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How some beef labels can mislead consumers

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Tips for choosing steaks at the butcher counter

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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

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:

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The real reasons ranchers choose Wagyu

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Why consumers are still intimidated by it

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How Wagyu’s genetics shape marbling, flavor, and tenderness

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The role of stress, feed, and environment in creating great beef

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The three-year journey from breeding to the steak on your plate

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Why American Wagyu is exploding—and where the industry is heading

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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.

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:

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Judging ultra-marbled Wagyu & reading the Japanese BMS 1–12

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USDA vs. AUS vs. JPN grading—should there be one global standard?

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Grass vs. grain: flavor, texture, and reliability

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Dry-aging, koji rubs, and regional mold “terroir”

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Labels, antibiotics, and how to actually talk to your butcher

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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.