Inside American Wagyu: Genetics, Stress, and the Three-Year Journey to Your Plate
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Inside American Wagyu: Genetics, Stress, and the Three-Year Journey to Your Plate
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Why is Wagyu beef different—and why are more ranchers betting their future on it?
In this episode of The Meat Dudes, Evan sits down with Jim Skartvedt of Renew Livestock & Five Bar One Meat to unpack everything most people never hear about Wagyu beef.
We get into:
The real reasons ranchers choose Wagyu
Why consumers are still intimidated by it
How Wagyu’s genetics shape marbling, flavor, and tenderness
The role of stress, feed, and environment in creating great beef
The three-year journey from breeding to the steak on your plate
Why American Wagyu is exploding—and where the industry is heading
The health benefits, fatty acid profiles, and misconceptions around red meat
Jim also shares what most people don’t realize about ranchers, how hard it is to raise top-tier beef, and what it takes for independent producers to stay independent.
If you care about where your beef comes from—or why Wagyu tastes the way it does—this episode is a must-listen.
👉 Find Renew Livestock: renewlivestockcompany.com/
👉 Order beef: 5bar1meat.com
Subscribe for more rancher interviews, beef science, and real talk from the world of Wagyu.