We are the Lady Jaye 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 want to cover how the meat industry works, how to cook meat, bbq culture and meat sustainability. Join us on this meat journey!
In this episode of The Meat Dudes Podcast, we sit down with Jerry Cassady and Ginette Gottswiller from the American Wagyu Association to break down the launch of their new Authentic Wagyu Label — a USDA-certified program designed to protect the integrity of Wagyu beef in the U.S.We dig into:Why the label matters in a crowded, often confusing beef marketHow DNA verification, traceable genetics, and marbling standards are used to define truly authentic WagyuWhat ranchers, butchers, and consumers need to know when buying or selling Wagyu beefAnd how this program could reshape the future of American WagyuWhether you're a beef nerd, a rancher, or just tired of being duped by "Kobe-style" claims, this episode breaks down how to trust what's on your plate — and why the AWA is leading the charge.
On this episode of The Meat Dudes Podcast, we sit down with Quintin from Weiss Wagyu in Alberta, Canada.We dive into what it takes to raise Wagyu cattle, the different types of crossbreeds, and how breeding choices impact flavor and texture. We also get into some of our favorite Wagyu cuts, how we like to cook them, and why certain underrated cuts deserve more love. Plus, a few stories about what our kids are asking for at the dinner table.It's a full-on conversation about all things Wagyu from genetics to the grill.
We sit down with the legendary crew from Grasslands BBQ out of Hood River, Oregon, during their once-a-year Seattle pop-up at Holy Mountain Brewery. These guys hauled in over 4,000 pounds of meat and sold out in just three days—and we were lucky enough to catch them between briskets. We dive into BBQ culture, the art of smoking meat, what makes great brisket, and the behind-the-scenes grind of running a pop-up BBQ business at scale. If you're into fire, smoke, and meat with soul, this one's for you.
What makes Canadian Wagyu different from American Wagyu? In this episode, we sit down with Brant Lake Wagyu, one of Canada's premier Wagyu producers, to talk about what it takes to raise world-class Wagyu beef north of the border. We dive into the unique challenges and advantages of raising Wagyu in Canada, why Wagyu is a luxury brand like Champagne, and how every part of the cow—not just the high-end cuts—can be utilized to make Wagyu more accessible at different price points. You can find Brant Lake Wagyu: www.brantlakewagyu.ca
We got to talk Wagyu beef with Adam of Plum Creek Wagyu in Nebraska! In this episode, we explore the art of raising premium Wagyu cattle, the secrets to cooking and enjoying every cut, F1 Cross to A5 Wagyu, A new Certified Wagyu Program, the education that goes into crafting the perfect beef and where Adam falls on the Wagyu Richness Scale. Plus, we take a deep dive into smoking a whole A5 Wagyu brisket—discussing techniques, flavor profiles, and what makes this ultimate cut so special. Check out Plum Creek Wagyu: www.plumcreekwagyubeef.com
In this episode of The Meat Dudes Podcast, we sit down with Charles Heckroodt of Superior Wagyu to explore the art and science of raising Wagyu beef. Charles shares how his South African roots and love for farm-raised beef led him to his journey in the Wagyu industry in America. Learn why Wagyu beef isn't just about ribeyes and tenderloins—Charles explains his love for the underrated top round and why Americans should expand their palate beyond the Hollywood cuts. He also discusses the health benefits of Wagyu beef, how he raises over 15,000 cattle from birth to harvest, and the efficiency of breeding Black Wagyu with Jersey cows for premium beef. From the lifecycle of Wagyu cattle to why Wagyu is a healthier, more sustainable choice, this episode offers a deep dive into what makes Wagyu truly special. --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
In this episode of the Meat Dudes Podcast, we're joined by Arlie Reeves from Bar R Wagyu to explore the unexpected corners of the world where Wagyu is gaining ground. Arlie shares highlights from her latest trip to South America, where she visited Wagyu farms in Brazil, then brings us up to speed on Wagyu's surprising rise in places like South Africa and Europe. We discuss how this Japanese-born delicacy is thriving in regions you'd never associate with Wagyu, what producers in these areas are doing differently, and why demand continues to expand. Discover how Wagyu's reach is breaking boundaries worldwide --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
In this episode, we dive into the world of Mangalitsa pigs with the team from FYMP Ranch, exploring why this heritage breed is known as the “Wagyu of Pork.” We'll discuss what makes Mangalitsa so special, from their unique marbling and fat content to the best ways to raise and cook them. Tune in to learn how FYMP Ranch is redefining premium pork! --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
In this episode of The Meat Dudes, we are joined by Sean So of Preservation Meats as we dig into the poultry industry to uncover why a lot of the chicken you find in stores isn't as good as it should be. From how chickens are raised and processed to what you need to look for when buying quality poultry, we've got you covered. Plus, we're sharing essential tips on selecting the perfect Thanksgiving turkey to make sure your holiday feast is a success. --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
In this episode, we explore the fascinating similarities between surgery and butchery with two experts who co-wrote the book A Surgical Approach to Meat Cutting. Our guests, a surgeon and a butcher, dive into the precision, technique, and discipline that both professions require. From understanding anatomy to making precise cuts, they share their unique insights into how their skills overlap in surprising ways. Whether it's in the operating room or the butcher shop, mastering the art of the cut is key. Tune in for a deep dive into the crossover between these two crafts and learn how science, skill, and experience come together in both fields. Order on Amazon: https://www.amazon.com/Surgical-Approach-Meat-Cutting-Carving/dp/B0DBZ3H5PQ --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
We caught up with our new buddy Luis Rivera, The MEAT PAPI, star of Netflix's BBQ Showdown Season 3, to discuss his Venezuelan-inspired BBQ style and his journey in the barbecue world. Luis shares insights from his time on the show, his recent move to Dallas, and his current role at Outfit Brewery, where he's blending Venezuelan flavors with Texas BBQ traditions. We also dive into the differences between smoking meat in Seattle versus Texas, exploring how regional techniques and flavors shape the art of BBQ. --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
In this episode, we sit down with Daniel of Sustainable Natural Foods, a Wagyu rancher with the unique experience of raising Full Blood Wagyu in both Southern Oregon and Japan. Daniel offers fascinating insights into the differences between Japanese Wagyu beef and American Wagyu beef, sharing his extensive knowledge and experience. Whether you're a Wagyu enthusiast or just curious about this premium beef, there's a wealth of information to gain from this conversation --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
What is Salumi and how is it different from Salami and Charcuterie? We got to tour Jack Mountain Meats, a USDA facility, to talk with Seamus Platt, a artisan salumi producer and owner of Norcino Salumi, to learn about the whole process of how salumi is made, the different types and why MOLD IS GOOD?! --- Support this podcast: https://podcasters.spotify.com/pod/show/meatdudespodcast/support
Do people really HATE wagyu beef? Well yes and no. We believe that it's more about people not understanding what wagyu beef is, or having some preconceived ideas about what it is. We are going to stand up for wagyu and hopefully change some minds about this amazing, genetically superior cow that comes from Japan, that can also be raised in the US.
Driftwood Beach Restaurant on Alki in Seattle is absolutely one of a kind. Co-Owner and Chef Dan Mallahan ONLY uses ingredients from Local Washington Farms. Building great relationships with local farmers and visiting 2-3 Farmers Markets per week, Dan is able to put out a daily changing menu at his high end, but approachable and warm, restaurant. He TRULY supports his community, and as he admits, its a challenge but worth the sacrifice.
In this episode, we sit down with Mollie Englehart of Sage Regenerative Kitchen to explore her incredible journey from running a vegan restaurant to embracing regenerative farming practices. Although she remains a vegetarian, Mollie is passionate about providing her customers with the choice to consume sustainably and ethically sourced bison, beef, dairy, and eggs. Learn about her commitment to whole foods, the importance of avoiding chemicals like Roundup, and how regenerative agriculture can heal the planet. Join us for an inspiring conversation about food, farming, and making conscious choices for a healthier future.
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!
We smoke a ton of PORK! So why don't we break down our top 5 favorite smoked pork dishes! And guess what, we don't even talk about pork ribs! Mostly because you can get that anywhere and we are really trying to utilize the whole animal. I mean don't get us wrong, we like ribs, but here are 5 OTHER cuts that smoke up perfectly for us. Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. Lady Jaye Restaurant in West Seattle - www.ladyjaye.com LJ Meats Butcher Shop - www.ljmeats.com Follow us on: Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest
We talked with our buddy Kevin Smith, "The English Butcher" from Beast & Cleaver in Ballard WA about the differences in butchery between England and the United States, how he butchers cows vs pigs vs lambs and some of the worst injuries we have seen! Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on: Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest
Which white wines pair well with beef? Usually you wouldn't think to pair the two, but we are breaking the old rules with Master Sommelier Chris Tanghe (1 of 270 Master Somms in the world)! Instead of going with the usual Slab and a Cab, Chris Tanghe brought us two more white wines to pair with big meat dishes: Rioja 2008 Vina Tondonia Reserva Alsace Cru Blanc "Grasberg," Domaine Marcel Deiss 2016 Let the meat and wine journey continue! Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest
What wines go well with meat? Most of us are used to pairing red wine with meat (a slab and a cab), white wine with fish, but Master Sommelier Chris Tanghe picked three white wines that he likes to pair with everything from A5 wagyu beef to brisket and pork! Did you know there are only 270 Master Sommeliers in the entire world? We get some expert advice on how to pair meat and wine with a totally new outlook! The most important thing, enjoy what you consume! Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest Youtube: https://www.youtube.com/channel/UCgGKZ7MxTkcU-FMZUNgV5Aw
The ultimate food and drink guide: What type of whiskey should you bring to your next BBQ? What pairs together better than Whiskey and BBQ? Not much, and thats why we opened a Whiskey and BBQ restaurant! In this episode we are joined by our Whiskey Master, 4th partner and "honorary meat dude" Mrs. Sara Rosales! She truly is a whiskey expert and was tasting us on some of her favorite whiskeys that she believes would pair the best with BBQ. Michter's American whiskey to pair with pork, chicken and maybe fish Jefferson's Ocean Voyage 24 to pair with smoked tri tip, smoked toro or most any grilled beef Sagamore Spirits Double Oak Rye to be paired with BEEF RIBS, BRISKET and you BIG MEATS Let us know what whiskey you like to pair with your BBQ! Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest Youtube: https://www.youtube.com/channel/UCgGKZ7MxTkcU-FMZUNgV5Aw
To truly know where your meat comes from you need to actually VISIT the farm. And that's just what we did! We traveled 2.5 hours away to Moses Lake WA and visited Pure Country Farms, where we get 90+% of our meat from. This hog and cattle farm is family owned and operated and large enough to supply us with consistent cuts for a few restaurants, butcher shops and stores in WA, but small enough to where they can have their hands on every step of the process. We are proud to serve their meat and trust their philosophy and process. This is what we learned... Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest Youtube: https://www.youtube.com/channel/UCgGKZ7MxTkcU-FMZUNgV5Aw
Do you find yourself getting fooled by all the labels on your package of meat? It can be confusing because there seems to be a lot of gray area. What can you do to ensure you're getting the best meat and not just getting fooled by the labels. One question we always ask is... "Can you visit the farmer?" Even if you personally can't, its good to know that it's an option and they aren't hiding anything (for the most part). Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest Youtube: https://www.youtube.com/channel/UCgGKZ7MxTkcU-FMZUNgV5Aw
Beef prices are going up. Droughts, wars and inflation are affecting feed prices for ranchers. How can we do our part to decrease waste? We can utilize the entire cow. What are the different cuts on the cow? The Hollywood cuts (Ribeye, New York and tenderloin) are such a small potion of the animal. We break down how much usable product a cow yields, and what cuts to ask for when prices of the Hollywood cuts go up. Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest Youtube: https://www.youtube.com/channel/UCgGKZ7MxTkcU-FMZUNgV5Aw
There are many misconceptions when it comes to WAGYU BEEF. We discuss the differences in Japanese Wagyu Beef, American Wagyu and touch on Australian Wagyu Beef. What makes wagyu beef so special? The history, the cross breeds, the myths and what it tastes like and how to cook it! We will have many more discussions about wagyu beef in the future but for now, welcome to Wagyu 101! Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest Youtube: https://www.youtube.com/channel/UCgGKZ7MxTkcU-FMZUNgV5Aw
Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. In this episode we answer the question "What is the secret to good BBQ?" and talk about Day ONE at Lady Jaye and how the Covid shutdowns allowed us to pivot into what we love. And thats smoking QUALITY MEAT! Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest
Welcome to the first episode of the Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. In this episode you get to meet the guys, hear what BBQ means to them, talk a little wagyu beef and the restaurant industry. Lady Jaye Restaurant in West Seattle - www.ladyjaye.com Follow us on Instagram @ladyjayewest Facebook: https://www.facebook.com/Ladyjayewest
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