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 Wagyu, who raises 100% full-blood, grass-fed Wagyu in the Pacific Northwest. We get into how raising docile, grass-fed cattle impacts the quality, taste, and ethics of the beef on your plate.
Whether you're a meat nerd or just Wagyu-curious, this one's for you.
You can find River Valley Wagyu: https://www.rivervalleywagyu.com
This podcast is sponsored by Preservation Meat Collective: https://preservemeat.com/
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