The Meat Dudes - A Wagyu Beef and Meat Podcast

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

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

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

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

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 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