HeyJaredThe Meat Dudes - A Wagyu Beef and BBQ Podcast
Do you love meat? Do you know where YOUR meat comes from? We are the Meat Dudes! We own a BBQ restaurant and butcher shop in West Seattle (Lady Jaye) and love talking about meat.
- Indexed episodes, last 90 days
- 3
- Latest publication
- Sep 4, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 23, 2026
Latest episodes
Is Wagyu Beef Actually Healthy? | Tanya Pieterse & Prof. Edward Webb (opens the original)
Read excerpt
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 fa
The Global Wagyu Conversation | The World Wagyu Council (opens the original)
Read excerpt
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 i
The Ultimate Wagyu Roundtable: Japan, Australia & America (opens the original)
Read excerpt
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 someth
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.
See coverage about The Meat Dudes - A Wagyu Beef and BBQ Podcast