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

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

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 the Butcher Wizard:

https://www.butcherwizard.com

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: [email protected]

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