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