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