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: ricardozanella@upf.br

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 carcasses
• Why so much beef becomes grind
• The difference between Wagyu and conventional processing
• Underrated cuts consumers should be buying
• How ranchers can get more value from every animal

This 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