Did you know there are different types of Wagyu? In this Meat Dudes Podcast episode, we sit down with Steve Cottrell of Legendary Akaushi to talk about the rise of Akaushi Wagyu—also known as the Japanese Red.

Most Wagyu in the U.S. comes from the Japanese Black breed, but Akaushi is gaining momentum for its unique genetics, flavor, and health benefits. Steve breaks down why he’s such a passionate fan of Akaushi, how it differs from Japanese Black, and why both breeds have a place on the table.

This episode will leave you hungry to taste the difference and more excited than ever about the diversity of Wagyu beef.

👉 Tune in, subscribe, and join us in celebrating all things Wagyu—because whether it’s Red or Black, we love them both.

Learn more about Legendary Akaushi: https://www.akaushigenetics.com

Join The Meat Dudes as we head into Little Beast, the brand-new English-style pub from the team behind Beast & Cleaver, for a deep-dive conversation with owner and butcher extraordinaire Kevin Smith (aka The English Butcher).

We talk:

• How his wildly successful butcher boxes and whole-animal butchery setup inspired this pub-meets-production kitchen concept

• The challenges and thrill of turning a butcher shop into a traditional English pub featuring meat pies, Scotch eggs, Yorkshire puddings, and sticky toffee pudding

• What it really takes to open a restaurant while also running a high-output butchery facility

• Inside story on their fan-favorite offerings: 120-day dry-aged steaks, English meat pies, Sunday roasts, and more

• Chef Tyler’s hot takes on Wagyu, why it’s “not just fatty beef,” and how that perspective fits into Kevin’s whole-animal philosophy

Plus, we sit down with Steve Cottrell of Legendary Akaushi to talk about what makes Akaushi cattle unique, why genetics matter in the Wagyu conversation, and how Legendary is shaping the future of American Wagyu.

Whether you're curious about whole-animal cooking, restaurant launches, or the finer points of Wagyu and Akaushi—this episode delivers the full, delicious breakdown.

The Little Beast: https://beastandcleaver.com/the-little-beast

Beast & Cleaver: https://beastandcleaver.com

Legendary Akaushi: https://www.akaushigenetics.com

NFL Hall of Famer and legendary Cleveland Browns left tackle Joe Thomas is trading in playbooks for pasture as he dives headfirst into the Wagyu world with his new venture, HOF Beef at Six Springs Farms. Joe joins The Meat Dudes to talk about why Wagyu’s unmatched flavor, marbling, and health benefits caught his attention — and why consistency, discipline, and doing things the right way matter just as much in ranching as they do in football. Later in the episode, we’re joined by Dr. Sheila Patinkin of Vermont Wagyu, whose full-blood Wagyu cattle will soon call Joe’s farm home. It’s beef, football, and a whole lot of respect for the craft.

Learn more about Joe Thomas HOF Beef at: sixspringsfarms.com

@sixspringsfarms