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
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