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:

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

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

• Grass vs. grain: flavor, texture, and reliability

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

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

• 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.

Rancher and jack-of-many-trades Tyler McCann (Wyoming Cowboy Cuts) joins The Meat Dudes for a no-BS look at how beef is really raised—and why geography, feed, and craftsmanship matter more than buzzwords.

We cover:

• Direct-to-consumer beef and why “know your rancher” simplifies every choice

• Terroir in beef (yes, it’s real)—from high-desert barley and beet pulp to carrot-finished cattle

• What feedlots get right/wrong, and the truth about antibiotics on most ranches

• Why labels (organic, grass-fed, “Wagyu”) don’t tell the whole story

• Underrated cuts to try next: Zabuton, Denver, Flat Iron, Thor’s Hammer

• How to shop smarter: pick flavor you love, use the whole animal, ask better questions

If you care about taste, transparency, and supporting American producers, this one’s for you.

Follow Tyler: WyomingCowboyCuts.com • IG/FB: @WyomingCowboyCuts
Follow The Meat Dudes: @themeatdudes | themeatdudes.com

In this episode of The Meat Dudes, we sit down with Reid Martin of Lone Mountain Wagyu, fresh off his win at the Best Wagyu Steak in America Challenge during the American Wagyu Association Conference. We dive into what makes Lone Mountain’s approach to Fullblood American Wagyu unique — from genetics and feed programs to their long-standing commitment to transparency and quality.

But this conversation is bigger than one ranch. We talk about where Wagyu fits in the broader American beef industry — and how it’s changing the way we think about quality, marbling, and eating experiences. Wagyu isn’t here to replace Angus or compete with commodity beef — it’s here to elevate the conversation about flavor, sustainability, and value.

We also get into the different types of Wagyu — from F1 Cross to Purebred, from Japanese Black to Japanese Red, and everything in between. Each type brings something unique to the table, and understanding that diversity is key to appreciating what makes Wagyu special.

Reid shares insights from his time in Japan, how Wagyu compares to wine in terms of terroir and craftsmanship, and why there’s a place for every type of beef on the plate — from grass-fed to A5.

🔥 If you love beef, cooking, and real conversations about where great meat comes from — this episode’s for you.

🎧 Tune in to The Meat Dudes as we explore the evolution of American Wagyu and its growing role in the modern beef world.