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

• How to visually identify USDA Prime

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

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

• How some beef labels can mislead consumers

• Tips for choosing steaks at the butcher counter

• 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:

• The real reasons ranchers choose Wagyu

• Why consumers are still intimidated by it

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

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

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

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

• 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.