The Meat Dudes - A Wagyu Beef and Meat Podcast

We had a great conversation with Blake Foraker, a Meat Scientist out of Washington State University, to help us understand whats happening with the future Wagyu Beef, why the USDA can't judge Wagyu Beef properly and what it takes to become an official Meat Judge.

Wagyu beef is from Japan, so how did it get into the US market?

Dr. Jerry Reeves of Bar R Wagyu is a big part of how wagyu beef came to the United States and has been working with wagyu genetics since the early 90's.

We talk about all different types of wagyu beef and differences between the American and Japanese consumer.

Even though they were busy with the wagyu cattle auction, we still got to grab Arlie and Taylor from Bar R Wagyu to talk whats new in Wagyu Beef, genetics and how the wagyu cattle auction works.

Follow and subscribe @themeatdudes to keep up with everything happening with Wagyu Beef!

We got to visit Wood Shop BBQ in Seattle and learn why they chose to use a mixture of Post Oak AND Hickory to create a style of BBQ that they call home... Kansas City + Texas Style BBQ.

Check out Woodshop BBQ at: https://www.thewoodshopbbq.com/

Follow the Meat Dudes on instagram to keep up with our daily adventures!

We got to visit Outsider BBQ and have a beer with the creator and Pitmaster Onur Gulbay. He is straight up texas style BBQ with his meat, but incorporates his Turkish influence in the sides. If you are expecting street food and kebobs, you're in the wrong space. You would have thought this guy was straight up from Texas when you taste the meat.

The Meat Dudes got a surprise visit from Jeff of Jeff's Texas Style BBQ, so we HAD to talk BRISKET. BBQ is not a science, it is an art. You will understand that once you listen to how Jeff temps his 30 briskets he cooks daily. Check out Jeff's Texas Style BBQ in Marysville WA during BBQ month!

To kick off BBQ month we took a trip to Snoqualmie to visit our buddy Dave who owns Buckshot Honey. He cares about where his meat comes from and has some great stories about growing bouncing around from California to the South!

What is the absolute perfect meal? How would the Meat Dudes set up their perfect Outdoor BBQ kitchen? What are their guilty pleasures and comfort foods?

We just brought in a 1/2 cow from Bar R Wagyu in Colfax WA that is 100% Full Blood Wagyu. How do we know its actually 100% Full Blood Wagyu? Because we have the certificate from the American Wagyu Association.

Listen to Wagyu 101: https://podcasters.spotify.com/pod/show/meatdudespodcast/episodes/What-is-so-special-about-Wagyu-Beef--Wagyu-101-e1vvnr0

How would you fairly split up a half cow if you bought it with friends? A draft of course! The Meat Dudes pick parts of the cow section by section like a Fantasy Football draft and talk about which cuts come from each section!