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: Brisket Edition — how Wagyu brisket hits different

• 💬 Hot Take: Sous vide steaks — are we for it or nah?

• 🏈 Wagyu Bros: Who loves Wagyu more — Jason or Travis Kelce?

• This one’s for BBQ lovers, Wagyu nerds, and anyone who’s ever asked, “Should I smoke this?”

  🎧 Tune in. Get hungry. And rethink what belongs in your smoker next weekend.

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, especially in large-scale feedlots vs. small, local operations like his. Yes, he uses corn—it’s Nebraska—but it comes from the farm next door, not a commodity mill. Everything is sourced locally, with care and transparency.

We also dig into how Wagyu cattle behave differently from Angus, why scale matters, and what it takes to raise some of the best beef in the country. If you’ve ever wanted a behind-the-scenes look at ethical Wagyu farming done right, this episode delivers.

Learn more about Adam’s work and order his beef at plumcreekwagyubeef.com

World Wagyu Council Health Benefits: https://worldwagyucouncil.com/wp-content/uploads/2025/05/Health-Benefits-of-Wagyu-Beef-ISSUED-MAY-2025.pdf

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 our hot take on the Wagyu hot dog — because when it’s made right, it actually slaps.

We finish with a field interview straight from the finishing pen at Plum Creek Wagyu, where Adam Wackel talks local feed, full-blood genetics, and how keeping cattle calm leads to better beef. You can almost hear the cows breathing.

Marbling, myths, and meat-based redemption — let’s go.

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 be grain-finished, this episode might change your mind.

Find Andrew Shirley here: www.rivervalleywagyu.com

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 Sommeliers

• Our honest take on Wagyu hot dogs (spoiler: hard pass)

• The underrated magic of the Bavette cut

• A 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. We get into how raising docile, grass-fed cattle impacts the quality, taste, and ethics of the beef on your plate.

Whether you're a meat nerd or just Wagyu-curious, this one's for you.

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 rancher, a doctor, and a leader in the American Wagyu Association — and she’s got stories.

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 market

• How DNA verification, traceable genetics, and marbling standards are used to define truly authentic Wagyu

• What ranchers, butchers, and consumers need to know when buying or selling Wagyu beef

• And how this program could reshape the future of American Wagyu

Whether you're a beef nerd, a rancher, or just tired of being duped by "Kobe-style" claims, this episode breaks down how to trust what’s on your plate — and why the AWA is leading the charge.

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 genetics to the grill.