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!
The Meat Dudes - A Wagyu Beef and BBQ Podcast
Claim This Podcastby The Lady Jaye Meat Dudes
5.0(9 reviews)
64 episodes
Updated Bi-weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
69
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality74
Social0
YouTube82
Engagement77
Podcast Overview
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!
Language
🇺🇲
Publishing Since
2/5/2023
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69
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality74
Social0
YouTube82
Engagement77
8
Excellent Areas
2
Good Performance
9
Growth Opportunities
excellent
Episode Length
1h 34m
Performing excellently!
good
Show Experience
48 episodes over 2.6 years
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needs improvement
Publishing Consistency
Every 20 days
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Recent Episodes
July 23, 2026
The Ultimate Wagyu Roundtable: Japan, Australia & America
<p>This might be our most international Wagyu conversation yet.</p><p>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.</p><p>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.</p><p>If you love beef, this is an episode you won't want to miss.</p><p><br></p><p>Get in touch with Jessie Chiconi: www.4cconsultancy.org</p><p>Get in touch with Yuta Abe on Facebook: https://www.facebook.com/yuta.abe.374</p>
June 16, 2026
Beyond A5: Understanding Japanese Wagyu | Yuta Abe
<p>Most Americans know Japanese Wagyu for one thing: A5 marbling.</p><p>But there's a lot more to the story.</p><p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>Topics include:</p><p>• The history of Japanese Wagyu<br>• Japanese Black vs Akaushi<br>• How Wagyu genetics reached the United States<br>• Kobe beef and regional Wagyu brands<br>• How Wagyu is actually eaten in Japan<br>• Wagyu terroir and feeding programs<br>• Common myths and misconceptions<br>• What American beef producers can learn from Japan</p><p>Follow Yuta Abe: https://www.facebook.com/yuta.abe.374<br></p><p>Follow The Meat Dudes:<br>www.themeatdudes.com</p><p><br></p><p>Learn how to cook American Wagyu:</p><p>https://www.youtube.com/@TheMeatDudesApprovedWagyuMap</p>
May 28, 2026
The Biggest Misconceptions About Akaushi Wagyu | Seth Christensen - Christensen Genetics
<p>What exactly is Akaushi Wagyu, and how is it different from Japanese Black Wagyu?</p><p>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.</p><p>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.</p><p>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.</p><p><br></p><p>Learn more about Christensen Genetics: https://www.christensengenetics.com</p>
64 total episodes available
Recent guests on The Meat Dudes - A Wagyu Beef and BBQ Podcast
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Adam Wackel
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Andrew Shirley
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Frequently asked questions
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- What is The Meat Dudes - A Wagyu Beef and BBQ Podcast?
- How often does this podcast release new episodes?
This podcast updates bi-weekly.
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This podcast is available on 9 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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Yes, this podcast regularly features guests.
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