The Meat Dudes - A Wagyu Beef and BBQ Podcast

NFL Hall of Famer and legendary Cleveland Browns left tackle Joe Thomas is trading in playbooks for pasture as he dives headfirst into the Wagyu world with his new venture, HOF Beef at Six Springs Farms. Joe joins The Meat Dudes to talk about why Wagyu’s unmatched flavor, marbling, and health benefits caught his attention — and why consistency, discipline, and doing things the right way matter just as much in ranching as they do in...

We kick things off by breaking down the French Brigade system—how old-school fine dining kitchens ran like armies, and why that still matters (or doesn’t). Then we drop a Fine Dining Hot Take that might ruffle some white tablecloths.

We also talk Beef Toro, recap "What Did We Eat This Week?", and sit down with NFL Hall of Famer Joe Thomas to talk Wagyu, Six Springs Farms, and building HOF Beef.

Finally, we draft our Fantasy...

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:

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 d...

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 ...

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 ra...

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 ...

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 incred...

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...

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 ...

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...

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 W...

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, flav...

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 ...

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’...

In this episode of The Meat Dudes, we are joined by Sean So of Preservation Meats as we dig into the poultry industry to uncover why a lot of the chicken you find in stores isn’t as good as it should be. From how chickens are raised and processed to what you need to look for when buying quality poultry, we’ve got you covered. Plus, we’re sharing essential tips on selecting the perfect Thanksgiving turkey to make sure your holiday f...

In this episode, we explore the fascinating similarities between surgery and butchery with two experts who co-wrote the book A Surgical Approach to Meat Cutting. Our guests, a surgeon and a butcher, dive into the precision, technique, and discipline that both professions require. From understanding anatomy to making precise cuts, they share their unique insights into how their skills overlap in surprising ways. Whether it's in ...

We caught up with our new buddy Luis Rivera, The MEAT PAPI, star of Netflix's BBQ Showdown Season 3, to discuss his Venezuelan-inspired BBQ style and his journey in the barbecue world. Luis shares insights from his time on the show, his recent move to Dallas, and his current role at Outfit Brewery, where he’s blending Venezuelan flavors with Texas BBQ traditions. We also dive into the differences between smoking meat in Seattle...