The Meat Dudes - A Wagyu Beef and BBQ Podcast
By The Lady Jaye Meat Dudes
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Category: Food
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Subscribers: 4
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Episodes: 59
Description
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. From WAGYU beef to barbecue and the restaurant industry, we cover how the meat industry works, how to cook meat, bbq culture and meat sustainability. Join us on this meat journey!
| Episode | Date |
|---|---|
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How to Pick the Right Wagyu Steak (Marbling, Grading & Buying Tips) | Booth Creek Wagyu
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Apr 14, 2026 |
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Inside the Mind of a Career Butcher (75,000 Animals Later)
|
Mar 31, 2026 |
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Kenji López-Alt on Wagyu, Steak Science, and Cooking the Perfect Beef
|
Mar 17, 2026 |
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Grass-Fed Wagyu Explained: Why It’s NOT Always Yellow
|
Mar 03, 2026 |
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American Wagyu in the Everglades (Florida Ranchers Explain Their F1 Secret)
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Feb 12, 2026 |
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Australian Wagyu Explained (Grading, Flavor, and Why It Shows Up in the U.S.)
|
Jan 15, 2026 |
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The Beef Buying Blueprint: Grass-Fed, Prime & Wagyu Explained
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Dec 16, 2025 |
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Inside American Wagyu: Genetics, Stress, and the Three-Year Journey to Your Plate
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Dec 02, 2025 |
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Wagyu Truths, Myths & Meat Science 101 with Dr. Phil Bass
|
Nov 11, 2025 |
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Know Your Rancher, Know Your Beef: Why Geography Shapes Every Steak
|
Oct 28, 2025 |
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Inside the World of American Wagyu | Lone Mountain’s Award-Winning Steak
|
Oct 07, 2025 |
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Meat the People: Desi Cicale: Wagyu Research & the Triple Crown Steak Challenge
|
Sep 13, 2025 |
|
Japanese Red vs Japanese Black Wagyu | Legendary Akaushi with Steve Cottrell
|
Sep 02, 2025 |
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#43 The Meat Dudes Visit The Little Beast Restaurant, Plus Steve Cottrell of Legendary Akaushi
|
Aug 26, 2025 |
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Meat The People: Joe Thomas - From Left Tackle to Wagyu Cattle: Joe Thomas & the HOF Beef Story
|
Aug 12, 2025 |
|
#42 Oui Chef! Breaking down the French Brigade, Beef Toro and NFL HOF'er Joe Thomas with Six Springs Farms and HOF Beef!
|
Aug 05, 2025 |
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#41 Is it EVER OK to Smoke Wagyu Beef? Know your Cut: The Brisket, our thoughts about Sous Vide
|
Jul 16, 2025 |
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Meat the People: Inside the Wagyu Pen - Adam Wackel of Plum Creek Wagyu on Calm Cattle, Corn, and Doing It Right
|
Jul 01, 2025 |
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#40 Why isn't Wagyu Beef Credible Yet? Plus an "Inside the Pen" Interview with Adam Wackel of Plum Creek Wagyu
|
Jun 24, 2025 |
|
Meat the People: Why Grass Fed and Grass Finished Wagyu with River Valley Wagyu
|
Jun 21, 2025 |
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#39 Is Wagyu Beef a Scam?! The Bavette Steak, Hot Take on Wagyu Burgers and an Interview with Andrew Shirley of River Valley Wagyu
|
Jun 03, 2025 |
|
#038 What's Beyond PRIME? PLUS, Vermont Wagyu with Dr. Sheila Patinkin
|
May 20, 2025 |
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#0037 Real Wagyu, Real Standards: Inside the American Wagyu Association’s New Certification
|
Apr 29, 2025 |
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#0036 Wagyu Crossbreeds, Favorite Cuts, and Ranch Life with Quintin from Weiss Wagyu
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Apr 22, 2025 |
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#0035 An Interview with Grasslands BBQ... 4,000 Pounds of Meat Later
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Mar 25, 2025 |
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#0034 Is Canadian Wagyu Different from American Wagyu? | Meat Dudes x Brant Lake Wagyu
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Feb 25, 2025 |
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#0033 Cooking, Raising, and Perfecting Wagyu in Nebraska with Plum Creek Wagyu
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Jan 21, 2025 |
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#0032 The Wagyu Advantage: Health, Sustainability, and Raising Premium Beef with Superior Wagyu
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Nov 26, 2024 |
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#0031: Arlie Reeves of Bar R Wagyu - Wagyu Around the World: Global Trends and Insights
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Nov 12, 2024 |
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#0030 The Wagyu of Pork: Mangalitsa Pigs and FYPM Ranch
|
Oct 29, 2024 |
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#029 The Poultry Problem: What you need to know about Chicken and your Thanksgiving Turkeys
|
Oct 15, 2024 |
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#028 The Similarities Between Butcher and Surgeon: Cutting with Precision
|
Sep 05, 2024 |
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#027 Venezuelan BBQ with Luis Rivera, The MEAT PAPI: Netflix's BBQ Showdown Star
|
Aug 28, 2024 |
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#026 The differences between Japanese Wagyu and American Wagyu with Daniel from Sustainable Natural Foods
|
Aug 21, 2024 |
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#025 Everything SALUMI!
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Aug 13, 2024 |
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#024 Why do people HATE Wagyu Beef?
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Jul 25, 2024 |
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#023 Can a restaurant THRIVE on only Washington Farm Ingredients?
|
Jul 02, 2024 |
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#022 From Vegan to Regenerative: Mollie Engelhart's Culinary Evolution
|
Jun 25, 2024 |
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#021 Meat Scientist Blake Foraker takes the Meat Dudes to Wagyu Beef School
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Jun 18, 2024 |
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#020 Wagyu Beef origin story in the U.S. with Dr. Jerry Reeves
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Jun 11, 2024 |
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#019 What's new in Wagyu Beef w/ Bar R Wagyu
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Jun 04, 2024 |
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#018 Kansas City + Texas Style BBQ in Seattle!
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May 28, 2024 |
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#017 Texas Style BBQ with Turkish Roots
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May 21, 2024 |
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#016 Texas BBQ meets Seattle BBQ... and BRISKET
|
May 14, 2024 |
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#015 Almost eating squirrels at Buckshot Honey
|
May 07, 2024 |
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#014 Get to know your Meat Dudes: Perfect Meal, Perfect BBQ setup and Guilty Pleasures
|
Apr 23, 2024 |
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#013 Full Blood Wagyu certified by the American Wagyu Association
|
Apr 09, 2024 |
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#012 Buy a half cow and split it up!
|
Mar 26, 2024 |
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#011 Lady Jaye Meat Dudes Top 5 Favorite Smoked Pork Dishes
|
Aug 08, 2023 |
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#010 The English Butcher from Beast & Cleaver (Butcher Shop in Ballard WA)!
|
Jul 08, 2023 |
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#009 Part 2: Pairing white wines and BEEF with Master Sommelier Chris Tanghe
|
Jun 20, 2023 |
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#008 What wines go well with meat? Master Sommelier Chris Tanghe gives us a new look! Part 1
|
May 25, 2023 |
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#007 Does Bourbon Pair with BBQ? - The Perfect Whiskey & BBQ Pairings
|
May 09, 2023 |
|
#006 Pure Country Farms: A Family Run, Ethical, and Sustainable Hog and Cattle Farm that Will Change the Way You Think About Meat
|
Apr 25, 2023 |
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#005 What labels should you look for on meat? And why it's important to shop local.
|
Apr 04, 2023 |
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#004 What are the different cuts of meat on a cow? Breaking down the whole cow...
|
Mar 21, 2023 |
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#003 What is so special about Wagyu Beef? Wagyu 101
|
Mar 07, 2023 |
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#002 What is the secret to good BBQ? The Quality of MEAT!
|
Feb 21, 2023 |
|
#001 Who are the Lady Jaye Meat Dudes and what does BBQ mean to us?
|
Feb 05, 2023 |