The Wagyu Olympics are coming to Texas!

On this episode of The Meat Dudes, Evan sits down with Russ Hobbs of Rebel Wagyu to talk about Wagyu Zenkyo North America, happening November 12–15, 2026, at the Washington County Fairgrounds in Brenham, Texas.

This isn't just another cattle show. It's a celebration of everything that makes Wagyu beef special, bringing together ranchers, breeders, chefs, and beef lovers from across North America.

Russ breaks down the cattle competitions, how ultrasound technology measures marbling potential in live animals, the differences between Japanese Black, Akaushi, and percentage Wagyu, and why the next generation of ranchers is so important.

We also get into one of our favorite subjects: STEAK!

The Wagyu steak competition will feature blind judging, a focus on flavor over marbling, and CASH PRIZES for champion and reserve champion entries!

Plus, we're talking about the potential health benefits of Wagyu, the science behind great beef, and why events like this help people understand that Wagyu is a spectrum.

EVENT DETAILS:

November 12–15, 2026

Washington County Fairgrounds

1305 E. Blue Bell Road, Brenham, TX 77833

Event information and registration: https://wagyuzenkyo.com

Questions or interested in entering the steak competition?

Contact Russ Hobbs of Rebel Wagyu:

Phone: 318-547-3226

Website: https://rebelwagyu.com

The Meat Dudes will be in Texas helping cook, judge, and celebrate some incredible Wagyu beef. Come hang out with us!

If you enjoy the podcast, please follow, rate, and share it with your meat-loving friends and family.

WAGYU, It's just better beef.

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