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.
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