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

We kick things off by breaking down the French Brigade system—how old-school fine dining kitchens ran like armies, and why that still matters (or doesn’t). Then we drop a Fine Dining Hot Take that might ruffle some white tablecloths.

We also talk Beef Toro, recap "What Did We Eat This Week?", and sit down with NFL Hall of Famer Joe Thomas to talk Wagyu, Six Springs Farms, and building HOF Beef.

Finally, we draft our Fantasy Celebrity Chef Lineup—because every kitchen needs a strong starting five.

Welcome to The Meat Dudes. Let's talk meat, chefs, and chaos.

Wagyu beef in a smoker? 🤔 Some say it’s a sin. We say… it depends.

In this episode, the Meat Dudes fire up a spicy debate: Is it ever okay to smoke Wagyu beef?
We break down the types of Wagyu — A5, F1 crosses, purebred, full-blood — and which cuts actually work in a smoker. Chef Tyler shares his real-world experience smoking Wagyu briskets, short ribs, zabuton, and more (yes, he’s tried it all).

🎯 Segments include:

• 🔥 Can You Smoke Wagyu? (spoiler: not all cuts are created equal)

• 🧠 Know Your Cut: Brisket Edition — how Wagyu brisket hits different

• 💬 Hot Take: Sous vide steaks — are we for it or nah?

• 🏈 Wagyu Bros: Who loves Wagyu more — Jason or Travis Kelce?

• This one’s for BBQ lovers, Wagyu nerds, and anyone who’s ever asked, “Should I smoke this?”

  🎧 Tune in. Get hungry. And rethink what belongs in your smoker next weekend.

In this Meat the People episode, we go inside the finishing pen—literally—with Adam Wackel of Plum Creek Wagyu. Surrounded by 80 full-blood Wagyu cattle, each tipping the scale at over 1,000 pounds, Adam walks us through what makes his herd different: calm, well-treated animals raised with intention.

We talk about the temperament of Wagyu and how low-stress handling directly impacts meat quality, marbling, and texture. Adam breaks down the difference between feeding corn versus force-feeding corn, especially in large-scale feedlots vs. small, local operations like his. Yes, he uses corn—it’s Nebraska—but it comes from the farm next door, not a commodity mill. Everything is sourced locally, with care and transparency.

We also dig into how Wagyu cattle behave differently from Angus, why scale matters, and what it takes to raise some of the best beef in the country. If you’ve ever wanted a behind-the-scenes look at ethical Wagyu farming done right, this episode delivers.

Learn more about Adam’s work and order his beef at plumcreekwagyubeef.com

World Wagyu Council Health Benefits: https://worldwagyucouncil.com/wp-content/uploads/2025/05/Health-Benefits-of-Wagyu-Beef-ISSUED-MAY-2025.pdf

In this episode of The Meat Dudes, we dig into a question that’s been bugging us: Why isn’t Wagyu beef taken seriously yet? We break down the perception problem, the misinformation, and why so many people still don’t get what makes Wagyu worth it.

We also shine a light on the Ranch Steak — an overlooked cut that’s a game-changer when it comes off a Wagyu cow — and ask the hard question: Should steakhouse servers actually know where their meat comes from? (Yes. Yes, they should.) And yes, we walk back our hot take on the Wagyu hot dog — because when it’s made right, it actually slaps.

We finish with a field interview straight from the finishing pen at Plum Creek Wagyu, where Adam Wackel talks local feed, full-blood genetics, and how keeping cattle calm leads to better beef. You can almost hear the cows breathing.

Marbling, myths, and meat-based redemption — let’s go.

In this full interview, we sit down with Andrew Shirley of River Valley Wagyu to talk about one of the biggest questions in premium beef: Can Wagyu be grass-fed and still deliver?

Andrew raises 100% grass-fed, grass-finished Full Blood Wagyu in Chehalis, Washington, and shares why he took a different path from the grain-fed norm. We cover marbling potential, nutrient density, how flavor develops on pasture, and what he’s learned raising full-blood cattle on grass alone. If you think all Wagyu has to be grain-finished, this episode might change your mind.

Find Andrew Shirley here: www.rivervalleywagyu.com