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.

We sit down with the legendary crew from Grasslands BBQ out of Hood River, Oregon, during their once-a-year Seattle pop-up at Holy Mountain Brewery. These guys hauled in over 4,000 pounds of meat and sold out in just three days—and we were lucky enough to catch them between briskets. We dive into BBQ culture, the art of smoking meat, what makes great brisket, and the behind-the-scenes grind of running a pop-up BBQ business at scale. If you're into fire, smoke, and meat with soul, this one’s for you.

What makes Canadian Wagyu different from American Wagyu? In this episode, we sit down with Brant Lake Wagyu, one of Canada’s premier Wagyu producers, to talk about what it takes to raise world-class Wagyu beef north of the border.

We dive into the unique challenges and advantages of raising Wagyu in Canada, why Wagyu is a luxury brand like Champagne, and how every part of the cow—not just the high-end cuts—can be utilized to make Wagyu more accessible at different price points.

You can find Brant Lake Wagyu: www.brantlakewagyu.ca

We got to talk Wagyu beef with Adam of Plum Creek Wagyu in Nebraska! In this episode, we explore the art of raising premium Wagyu cattle, the secrets to cooking and enjoying every cut, F1 Cross to A5 Wagyu, A new Certified Wagyu Program, the education that goes into crafting the perfect beef and where Adam falls on the Wagyu Richness Scale.

Plus, we take a deep dive into smoking a whole A5 Wagyu brisket—discussing techniques, flavor profiles, and what makes this ultimate cut so special.

Check out Plum Creek Wagyu: www.plumcreekwagyubeef.com

In this episode of The Meat Dudes Podcast, we sit down with Charles Heckroodt of Superior Wagyu to explore the art and science of raising Wagyu beef. Charles shares how his South African roots and love for farm-raised beef led him to his journey in the Wagyu industry in America.

Learn why Wagyu beef isn’t just about ribeyes and tenderloins—Charles explains his love for the underrated top round and why Americans should expand their palate beyond the Hollywood cuts. He also discusses the health benefits of Wagyu beef, how he raises over 15,000 cattle from birth to harvest, and the efficiency of breeding Black Wagyu with Jersey cows for premium beef.

From the lifecycle of Wagyu cattle to why Wagyu is a healthier, more sustainable choice, this episode offers a deep dive into what makes Wagyu truly special.

In this episode of the Meat Dudes Podcast, we’re joined by Arlie Reeves from Bar R Wagyu to explore the unexpected corners of the world where Wagyu is gaining ground. Arlie shares highlights from her latest trip to South America, where she visited Wagyu farms in Brazil, then brings us up to speed on Wagyu’s surprising rise in places like South Africa and Europe. We discuss how this Japanese-born delicacy is thriving in regions you’d never associate with Wagyu, what producers in these areas are doing differently, and why demand continues to expand. Discover how Wagyu’s reach is breaking boundaries worldwide

In this episode, we dive into the world of Mangalitsa pigs with the team from FYPM Ranch, exploring why this heritage breed is known as the “Wagyu of Pork.” We’ll discuss what makes Mangalitsa so special, from their unique marbling and fat content to the best ways to raise and cook them. Tune in to learn how FYMP Ranch is redefining premium pork!