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The story of American Wagyu didn't happen all at once. One of its earliest chapters began in 1975, when four Wagyu bulls legally made their way from Japan to the United States for research. In this special episode, we're joined by 105-year-old Dr. John Matsushima, who was directly involved in that history, along with Dr. Keith Belk of Colorado State University and Dr. Matsushima's family. We trace what happened to those original four bulls, why they came to America, the research conducted at Colorado State University, and how those early genetics helped set the stage for American Wagyu. But this was only the beginning. Without females, those first bulls couldn't create the Fullblood programs we know today. Later imports of Japanese bulls and females in the 1990s would become another enormously important chapter in the development and expansion of American Wagyu. This episode is about documenting the early part of that much bigger story. We also dig into the myths surrounding those original cattle, the origins of Japanese Black and Akaushi genetics in America, how Fullblood Wagyu became possible here, and why the history of American Wagyu can be so difficult to piece together. We're not trying to rewrite Wagyu history. We're trying to preserve it. The Meat Dudes — Helping People Find Better Beef.

Ray Thomas spent decades as a trial attorney. His son Ray Ray was headed toward law school before deciding to take a completely different path: building a Wagyu ranch. Today, the father-and-son team behind Santos Patronos Ranch in Seguin, Texas is raising Fullblood Wagyu with a focus on elite genetics, animal care, transparency, and the eating experience. We talk about how they got into Wagyu, their $190,000 investment in half-interest of the bull Mr. Universe, Ray Ray’s culinary training in Italy, and what it actually takes to raise great Wagyu from pasture to plate. Then we dig into the questions consumers actually have: What does American Wagyu mean? Is Wagyu worth the money? Is all that marbling just fat? Is Wagyu difficult to cook? And what cuts should you be buying if you don't want to spend ribeye money? We also get into some seriously underrated cuts—Denver steak, chuck roast, tri-tip, outside skirt and picanha—and why knowing the ranch behind your beef can completely change the eating experience. A great conversation about family, ranching, genetics, cooking, and making Wagyu more approachable. Wagyu is a spectrum. It’s just better beef. 🎙️ The Meat Dudes Podcast with Ray Thomas and Ray “Ray Ray” Thomas Jr. of Santos Patronos Ranch. Learn more about Santos Patronos: www.santospatronosranch.com

Wagyu has incredible marbling. But if there’s that much fat in the beef, how can it possibly be healthy? This week, we’re joined by Tanya Pieterse of the World Wagyu Council and Protea Reserve and Prof. Edward C. Webb, Professor of Animal Science at the University of Pretoria, to dig into the science behind the World Wagyu Council’s 2025 Health Benefits of Wagyu Beef report. We talk about why not all fat is the same, what makes Wagyu’s fatty-acid profile unique, and break down monounsaturated fats, oleic acid, omega fatty acids, CLA, cholesterol and marbling in a way the rest of us can actually understand. We also talk about where the research is strong, where more research is still needed, and why nobody is saying you should eat unlimited Wagyu and stop exercising. Basically: Wagyu tastes incredible. But could the fat that makes it taste so good also be part of what makes it unique nutritionally? We brought in the scientists to find out. Registration for the WWC Conference in South Africa:https://worldwagyu2026.com/ Learn more about the World Wagyu Council: https://worldwagyucouncil.com/   Download the WWC Wagyu Beef Health Benefits Report: https://worldwagyucouncil.com/wp-content/uploads/2025/10/WWC-Health-Benefits-of-Wagyu-Beef-INFOGRAPHIC.pdf World Wagyu Council Publications:https://worldwagyucouncil.com/publications/ Tanya PieterseTanya Pieterse is the Supply Chain Coordinator at Protea Reserve Wagyu Company in South Africa, where she manages the Certified Wagyu Beef supply chain and works with breeders, feedlots, and processors on traceability, quality, and product integrity. She also serves as Breed Improvement Director for the Wagyu Society of South Africa and Chairperson of the World Wagyu Council Technical Committee. Tanya holds a BScAgric in Animal Science and an MScAgric in Animal Breeding and Genetics from the University of Pretoria, with her graduate research focused specifically on the genomic characterization of South African Wagyu. Her work spans Wagyu genetics, breeding, carcass grading, genomics, and using real-world production data to improve the breed. She was also the project lead for the World Wagyu Council's 2025 report on the Health Benefits of Wagyu Beef. Prof. Edward C. WebbProf. Edward C. Webb, PhD, Pr.Sci.Nat (Animal Science) is a Professor of Animal Science with the University of Pretoria in South Africa and has also held a professorship with Tarleton State University in the Texas A&M University System. His areas of expertise include meat science, meat quality, animal physiology, and livestock production, making him an especially valuable scientific voice in conversations about beef quality and Wagyu. Prof. Webb has published extensively in animal science, contributed to books and technical reports, and previously served as President of the South African Society for Animal Science from 2009–2014. He was also one of the academic experts who contributed to the World Wagyu Council's Health Benefits of Wagyu Beef report, bringing a research-based perspective to the discussion around Wagyu's fat composition, meat quality, and nutrition.

What does Wagyu look like around the world? This week, the Meat Dudes sit down with Deja Nienaber and Richard Saunders of the World Wagyu Council for a fascinating conversation about the global Wagyu industry. Together we compare the unique perspectives of Japan, Australia, England, Namibia, and the United States while discussing genetics, breeding, consumer education, sustainability, and where Wagyu is headed next. If you've ever wondered how Wagyu differs around the world—or where the global industry is headed—this episode is for you. 🌍 Learn more about the World Wagyu Council:World Wagyu Council 2026 World Wagyu Conference The next World Wagyu Conference will be held October 13–14, 2026, in South Africa, bringing together Wagyu producers, scientists, chefs, and industry leaders from around the globe.  Register here:World Wagyu Conference Registration Use promo code MEAT1507 to receive 10% off your registration.

This might be our most international Wagyu conversation yet. Joining us are Yuta Abe from Japan and Jessie Chiconi from Australia as we compare how the world's three largest Wagyu-producing countries approach genetics, feeding, farming, cooking, and eating Wagyu. From Hokkaido feedlots and Japanese food culture to Australian breeding programs and the growing American Wagyu industry, this episode explores why there isn't just one "right" way to produce great Wagyu—and why every country has something to teach the others. If you love beef, this is an episode you won't want to miss. Get in touch with Jessie Chiconi: www.4cconsultancy.org Get in touch with Yuta Abe on Facebook: https://www.facebook.com/yuta.abe.374

Most Americans know Japanese Wagyu for one thing: A5 marbling. But there's a lot more to the story. In this episode, we sit down with Yuta Abe, a Wagyu tour guide, agricultural interpreter, and industry insider based in Hokkaido, Japan, to explore the history, culture, and realities of Japanese Wagyu. We discuss the origins of Wagyu cattle, how Japanese Black cattle became the dominant breed, the development of Akaushi and the other Wagyu breeds, and how Wagyu genetics eventually spread around the world. Yuta also helps clear up common misconceptions about Kobe beef, A5 grading, beer-fed cattle, massages, and how Wagyu is actually raised and consumed in Japan. Along the way, we dive into yakiniku, sukiyaki, shabu shabu, regional Wagyu brands, terroir, feeding programs, and why many Japanese producers focus on flavor, environment, and ranching philosophy just as much as marbling. Whether you're a rancher, butcher, chef, or simply a beef lover, this episode offers a fascinating look inside the world of Japanese Wagyu and helps explain why great Wagyu is about much more than a grade. Topics include: • The history of Japanese Wagyu• Japanese Black vs Akaushi• How Wagyu genetics reached the United States• Kobe beef and regional Wagyu brands• How Wagyu is actually eaten in Japan• Wagyu terroir and feeding programs• Common myths and misconceptions• What American beef producers can learn from Japan Follow Yuta Abe: https://www.facebook.com/yuta.abe.374 Follow The Meat Dudes:www.themeatdudes.com Learn how to cook American Wagyu: https://www.youtube.com/@TheMeatDudesApprovedWagyuMap

What exactly is Akaushi Wagyu, and how is it different from Japanese Black Wagyu? This week, The Meat Dudes sit down with Seth Christensen of Christensen Genetics for a fascinating conversation about Akaushi (Japanese Red Wagyu), cattle genetics, marbling, beef quality, and why Wagyu is far more diverse than most consumers realize. From A5 beef in Japan to Fullblood, Purebred, and F1 Wagyu raised across the United States, Seth explains why Wagyu should be viewed as a spectrum—not a single product. We also discuss the role genetics play in the eating experience, common misconceptions about Akaushi, Wagyu health claims, traceability, and why knowing where your beef comes from matters more than ever. Whether you're a rancher, chef, butcher, or simply someone who loves great steak, this episode offers a unique look at the future of American Wagyu and the people helping shape it. Learn more about Christensen Genetics: https://www.christensengenetics.com Seth Christensen's Wagyu Podcast: https://gotanycows.buzzsprout.com

In this episode, we sit down with Brad from Butcher Wizard to talk all things beef, butchery, and how to actually save money while eating better. We break down the biggest mistakes people make when buying meat, why the “big 3” cuts aren’t always the best option, and how learning a few simple butchery skills can completely change your experience in the kitchen. If you’ve ever wanted to understand beef on a deeper level—this one’s for you. Learn more about Brad Baych the Butcher Wizard: https://www.butcherwizard.com https://www.youtube.com/@ButcherWizard

Brazil may be the world’s largest cattle producer… but its Wagyu industry is still just getting started. In this episode, we sit down with Brazilian Wagyu researcher and breeder Dr. Ricardo Zanella to break down how Wagyu is growing across Brazil and South America, and why the rest of the world should be paying attention. We cover:• How Wagyu first came to Brazil• Why Brazilian Wagyu tastes different than U.S. Wagyu• Full Blood vs Crossbred Wagyu in Brazil• Brazil’s strict traceability and DNA verification system• Why environment matters more than most people think for marbling• The health benefits of Wagyu• The future of South American Wagyu production If you want to understand where the global Wagyu industry is headed, this episode is a must-watch. To get in touch with Dr. Ricardo Zanella: [email protected]

How do you actually pick the right Wagyu steak? In this episode, we sit down with Dave Dreiling from BoothCreek Wagyu in Kansas to break down everything consumers need to know—from marbling and grading systems to how to choose the best steak for your taste. We cover digital marbling percentage (DMP), why USDA grading falls short for Wagyu, the differences between F1, Purebred, and Full Blood, and the biggest mistakes people make when buying and cooking Wagyu. If you’ve ever felt confused about Wagyu, this episode willchange that. Find Booth Creek Wagyu: https://boothcreekwagyu.com

What does a butcher actually see when they look at a cow? In this episode, we sit down with Travis Stockstill, Dir of Operations at Jack Mountain Meats—a career butcher who has processed over 75,000 animals, been selected to the US Butchery Team and understands the full lifecycle of beef from harvest to retail. We break down: How butchers evaluate carcassesWhy so much beef becomes grindThe difference between Wagyu and conventional processingUnderrated cuts consumers should be buyingHow ranchers can get more value from every animalThis is a real conversation about how the meat industry actually works—and how to think differently about beef. Learn more about Travis: @Americanbutcher on instagram Host of "The Meat Block" podcast

What does Kenji López-Alt really think about Wagyu? In this episode of The Meat Dudes, we sit down with chef, author of The Food Lab, and one of the most influential voices in modern food science — Kenji López-Alt. We dive deep into Wagyu beef, steak cooking, and the science behind what actually makes great beef great. From the confusion around “American Wagyu” to how fat really behaves in the pan, this conversation breaks down myths, clears up misconceptions, and gives practical advice for both home cooks and serious meat lovers. We cover: What Wagyu actually means (and why it’s so confusing) The difference between American Wagyu, F1, and A5 How Wagyu cooks differently than conventional beef Why fat type matters more than just fat amount Whether more marbling always means better flavor How to properly cook Wagyu at home (without overthinking it) Steak myths: resting, sous vide, and grilling What actually makes a great burger Kenji’s favorite steak cuts and go-to cooking methods If you care about better beef, better cooking, and understanding what’s really happening when you throw a steak in a pan — this one’s for you. Learn more about Kenji: https://www.kenjilopezalt.com

Grass-fed beef always has yellow fat… right? Not always. In this episode of The Meat Dudes, we chat with returning guest Andrew Shirley of River Valley Wagyu (Olympia, Washington) — a 100% grass-fed, no-grain-ever, full-blood Wagyu rancher — to break down what “grass-fed” actually means and why the yellow-fat test can be misleading. We dig into what really drives fat color (forage, beta carotene, age, breed, and region), why Washington grass-fed can look different than Florida, and how “terroir” shows up in beef the same way it does in wine. We also cover: • Can grass-fed Wagyu consistently hit prime-level marbling?• Genetics vs feed — and why marbling genes matter more on grass• Regenerative / adaptive multi-paddock grazing (AMP) explained• Why the grass-fed vs grain-fed debate gets oversimplified• Favorite cuts, roasts, and solving the “whole cow” problem If you care about transparency, flavor, nutrition, and understanding beef beyond the labels — this one’s for you. Stay meat curious. Find River Valley Wagyu: rivervalleywagyu.com

American Wagyu… in the Everglades? In this episode of The Meat Dudes, we sit down with Rollins and Alex Brown of Everglades Ranch in Fort Pierce, Florida to talk about raising F1 American Wagyu in South Florida’s heat, humidity, and pest pressure — while still targeting the prime-style eating experience most American consumers actually want. We dive into why they chose F1 Wagyu instead of chasing A5-style extremes, how 150 years of Florida ranching history shaped their breeding decisions, and what regenerative agriculture actually looks like on their ranch. From nutrient-dense pastures and free-choice finishing to omega fat ratios and flavor-driven breeding, this is a real conversation about transparency, data, and the future of American Wagyu. We also cover: • F1 Wagyu x Brangus genetics• Grass-based systems with strategic supplementation• The omega 6 : omega 3 conversation (without hype)• Direct-to-consumer beef and keeping family ranches alive• The challenge of selling the whole cow• Wagyu myths and labeling confusion If you care about ranching, flavor, beef nutrition, and what “American Wagyu” really means — this episode is for you. Stay meat curious. Find Everglades Ranch at: evergladesranch.com

Why do you see so much Australian Wagyu in the U.S.—and what does it actually mean for the beef you’re buying? We go to sit down with Jesse Chiconi of 4C Consultancy for a beginner-friendly deep dive into Australian Wagyu. We break down how Australia scaled its Wagyu industry, why exporting is such a big part of the program, how Aussie grading works, and what really drives flavor and quality (genetics, feed, marbling “fineness,” and more). No sides. No hype. Just straight-up Wagyu education—so you can shop smarter, cook better, and understand what’s on your plate.