Podcasts about Wagyu

From front-yard bathroom breaks (yes, you read that right) to Wilson Phillips concerts on a Groupon, this week's episode is full of “did they really just say that?” moments.

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

Welcome back to Your World of Creativity, the podcast where we explore the creative process across industries, around the globe, and from the stage to the studio. Today, we're talking steaks, strategy, and storytelling with a guest whose creativity spans real estate, law, mixology—and Wagyu. Yes, you heard that right.Joining us is Steve Haddadin, an accomplished entrepreneur with a decade-long real estate career, a newly sworn-in attorney, and the founder of National Wagyu Day—celebrated every June 21st on his birthday.Steve's Website @stevehaddadin on Instagram Steve's Facebook page We'll hear how this idea came to life, and how Steve continues to blend innovation into every area of his career.1: THE BIRTH OF NATIONAL WAGYU DAYSteve, let's start with what makes this episode so delicious—National Wagyu Day. What inspired you to create this celebration of Wagyu beef, and how did you go about officially declaring it? You've said the day welcomes both seasoned connoisseurs and first-timers—why was that inclusive spirit important to you?Why June 21st—and how does the symbolism of the summer solstice add to the day's meaning?2: THE FLAVOR OF CREATIVITYYour creativity clearly doesn't stop at business—tell us about the Smokin' Steve Old Fashioned cocktail you developed. What sparked that idea, and how does a drink become an experience? What role does sensory experience play in your creative work?How did your travels—like Japan or the Whiskey and Bourbon trails—influence your flavor creativity?3: BUILDING BRANDS WITH BOLD IDEASLet's zoom out a bit. You've scaled a real estate brokerage, installed EV charging stations, and passed the bar exam—all while launching personal brands. What's your framework for bringing an idea to life? You've said, ‘The more something is looked at as crazy or impossible, the more excited I get.' How do you manage risk while staying excited about disruption?How do you decide when an idea is worth turning into a movement—like you did with Wagyu Day?4: CREATIVE LEADERSHIP & COMMUNITY IMPACT Your work with the CSUF Center for Real Estate and your student endowment shows a passion for giving back. How do you bring creativity into mentorship and leadership? What does legacy mean to you?5: WHAT'S NEXT ON YOUR CREATIVE MENU?You've accomplished so much already—and at such a young age. What's next for you creatively? More food ventures, legal advocacy, tech innovation?Steve, what a treat—literally and creatively. Thanks for sharing your journey and how you've brought bold, flavorful ideas to life across industries. And listeners, whether you're enjoying Wagyu or Old Fashioneds—or just building your next creative venture—we hope this episode inspired you.And a special thanks to our sponsor, White Cloud Coffee Roasters. You can enjoy 10% off your first order at WhiteCloudCoffee.com with the code CREATIVITY at checkout.Be sure to subscribe, rate, and review Your World of Creativity wherever you listen to podcasts—and come back again as we continue exploring how creative professionals around the world turn ideas into action.

This episode of The Wagyu Filet Show broke down the upcoming FedEx Cup playoffs and dove into the Ryder Cup rosters that will come out on the other side. They also dove into Scottie Scheffler's amazing run, Rory McIlroy's mindset and if East Lake is the right place to crown a Tour championship.

Daryl Good's Wagyu cattle are living the gourmet life and proving that the best steak in the world doesn't always come from Japan he tells PJ. Hosted on Acast. See acast.com/privacy for more information.

"Have you ever wanted to eat a deviled egg… that's also a cheeseburger… that's also deep-fried?"In this mouthwatering and side-splitting episode of The Ben and Skin Show, Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray — take you on a wild ride through the outrageous finalists for the Big Tex Choice Awards at the State Fair of Texas. From brisket-injected pretzels to Wagyu bacon cheeseburger deviled egg sliders, this segment is a full-blown fried food fever dream.But it's not just about food — it's about fun, flavor, and fistfights. That's right: the episode ends with a teaser for a real-life media beef brewing in the Metroplex, where a local media personality has challenged his former boss to a literal fight. You'll want to stick around for that.

In this wildly entertaining episode of The Ben and Skin Show, hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray deliver a full day of laughs, chaos, and commentary that only this crew can provide. From breast milk ice cream to a media beef that's boiling over into a potential Fight Night showdown, this episode is a rollercoaster of Texas flavor and radio drama.

The boys debrief a night out on the town with the studio after Will's comedy night. Will overcomes his fussy eating with a ground-breaking new food for him.Will's Comedy NightBritish and Irish LionsKobe BeefPat's Travel StorySocial NetworkMental Health and thatKyle's Game Hosted on Acast. See acast.com/privacy for more information.

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.

Is it just us... or are the Dallas Cowboys doing everything but paying Micah Parsons? In this episode, Norm Hitzges dives headfirst into the swirling drama at Cowboys training camp, where the Jones family seems to think negotiating is best done through passive-aggressive press quotes and questionable math. (No, Jerry, Micah didn't miss six games.) Norm takes us behind the scenes of what should be a no-brainer deal—and breaks down how the Cowboys are once again making it harder than it has to be. From salary cap strategy to ego management, Norm unpacks it all with his signature blend of insight, sarcasm, and "Did-they-really-say-that?" disbelief. Then, he shifts gears to let you in on how to get your hands on his famous football picks for the upcoming season (spoiler: they've been very profitable). If you've ever shouted “JUST PAY THE MAN!” at your TV—or wondered why NFL teams love waiting until the last second—this episode is your playbook. Sign up for Norm's Picks of the Pole, here: https://payhip.com/PicksofthePolewithNormHitzges  ⏱️ Chapters: 0:00 – Intro and a tasty sponsor spot (yes, Bob's Steak gets name-dropped again)1:36 – Micah Parsons & the Cowboys: Contract chaos, finger-pointing, and a lesson in how not to negotiate9:29 – Want Norm's football picks? Here's how to score them for the season11:05 – Wrap-up, thank-yous, and a reminder to hit “follow” before your next steak dinner 

Charlie Perry reckons he might know more intricate details of the health of his Wagyu bulls than he does of his kids! He's fascinated by the genomic data behind every calf he breeds, which allows him to make incremental genetic gains for the betterment of the supply chains he services.  And he'd have to be pretty patient too, with the results of the careful breeding decisions he makes today taking four years to show up on the consumer's plate.  With the 2025 Trent Bridge Wagyu bull sale around the corner, Charlie explains what it takes to produce an animal he believes in, the vulnerability of opening your farm gate to auction his year's efforts, and how his family transitioned from super fine merinos to producing some of the highest quality wagyu genetics in the industry.takeawaysBeyond commercial metrics, the consumer eating experience is paramountGenetic advancements have transformed Wagyu breeding practicesSale day is an exciting but sometimes daunting event, with so much blood, sweat and tears going into the whole affairBuilding relationships with clients is essential for long-term successA clear vision and execution are vital for navigating market fluctuationschapters02:41 Wagyu Cattle: Breeding and Business Insights05:48 Transition from Sheep to Cattle: A Family Journey08:48 The Importance of Consumer Experience in Beef Production11:26 Genetic Advancements in Wagyu Breeding17:30 The Pressure of Sale Day: Expectations and Reality26:20 Future of the Business: Vision and LegacyLocated at Aberfoyle on the Northern Tablelands NSW, Trent Bridge Wagyu is a family owned and operated stud producing high performing bulls for the Fullblood and F1 market since 2005.There is so much to love about what Charlie is building. Learn more about the Trent Bridge Wagyu story and the 2025 Bull Sale on September 4th, on farm and online via AuctionsPlus. Last year's sale was an absolute cracker and this year's is set to be even bigger. Register for your sale catalogue here. If you enjoyed this episode, share with a friend and let us know your thoughts at hello@humansofagriculture.com.  Don't forget to rate, subscribe, and leave a review!

There's a trigger warning on this one for vegetarians or vegans. We do discuss the processing of livestock into meat products. I wanted to delve deeper into the family farming operations that produced the Zuney Wagyu brand, so I spoke to Devin Wells son of eastern Cape beef farmer Denys Wells. Devin runs the processing and distribution side of the operation - started with lifelong friend Henning Klopper - that processes and distributes the Wagyu beef produced on their respective fathers' farms in the Zuney Valley. While Henk and Denys do agriculture, their sons are building the Zuney  brand, most notably through the Zuney Burger spot, but also through a busy online store that delivers anywhere in the country.Zuney Wagyu online storeHeadsUp - get a fair price www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Originaria de Japón, la raza Wagyu es famosa por su carne de alta calidad, caracterizada por un sabor y textura inigualables. Actualmente, esta raza le está dando un nuevo impulso a la ganadería colombiana.

Wagyu beef in a smoker?

Snack follow up, KFC keycap follow up, automation with minature controllers, and image dithering with thermal printers and Game Boy cameras. Robb's Snack Bag Takis® GB | The home of the UK's spiciest snack! Buffalo Blue Cheese Curls – Herr's Utz® Ripples Fried Dill Pickle Potato Chips – Utz Quality Foods KFC x ROG keycaps : r/MechanicalKeyboards My Latest Mac Automation Tool is a Tiny Game Controller - MacStories Why Med Students Love 8BitDo's Micro Controller Pro 3 Bluetooth Gamepad | 8BitDo Mini 58mm Portable Thermal Printer Cat Shapes Wireless Photo Label Memo Wrong Question Printing With USB Cable Portable Printer - AliExpress 7 The Delta emulator creator made a Game Boy Camera-style app for your iPhone | The Verge

Paul Harris has built a successful Rockhampton-based rural accountancy practice over the past 40 years – but outside spread One of the Fullblood industry's true pioneers, Paul and family have quietly built up one of Australia's largest Fullblood Wagyu herds on showcase pulled scrub buffel grass and leucaena grazing country in Central Queensland. In this podcast, host Kerry Lonergan chats with the veteran cattle producer about his professional journey – both as a beef producer and prominent agri-accountant.           The Weekly Grill is brought to you by Rhinogard and Bovi-Shield MH-One, the One Shot, One Spray, One Time BRD Vaccines by Zoetis.  

Send us a textWe head to Chinatown in Las Vegas to learn more about the restaurants and businesses. It's a huge area with a lot to do. And, it's a busy place!If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 1-800-251-1533 or visit galindolaw.com If your Texas home was damaged by hail or a hurricane in the past 2-years, Galindo Law may be able to help you get more insurance compensation. Call 1-800-251-1533. Or, visit GalindoLaw.com VegasNearMe App is the only app you'll need to navigate Las Vegas! Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Episode kali ini, kita ngobrol bareng Wilson Nugraha, seorang supplier daging dari Tanaka Graha Indonesia. Di obrolan ini, kita bahas perbedaan jenis wagyu, sistem grading daging Australia dan Jepang, potongan-potongan daging yang sering dipakai, hingga alasan di balik naiknya harga daging belakangan ini. Insightful dan penuh daging! Tonton video selengkapnya di #RayJansonRadio#522 MEMBEDAH WAGYU ASLI, CROSSBRED, DAN FULLBLOOD! WITH WILSON NUGRAHA | RAY JANSON RADIOEnjoy the show!Instagram:Wilson Nugraha: www.instagram.com/wilsonnugrahaDON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia

U.S. Ryder Cup captain Keegan Bradley headlined a packed show today that also included Johnson Wagner, Brendon de Jonge, Taylor Zarzour and Keith Stewart.

Ep 217 | This week on Discover Ag, Natalie and Tara unpack the viral moment when NHL draft pick Brady Martin chose cows over cameras. Drafted 5th overall by the Nashville Predators, the Ontario teen skipped the glitzy event to stay home and wrangle loose cattle with his family. A big screen in a tractor bucket, 100 neighbors, and a cow-first mindset? You couldn't script it better. Is your burger really grass-fed? The DISCOs break down misleading labels, import loopholes, and what's actually in a cattle diet (hint: it's not all as scary as TikTok makes it sound). Also on the menu: a chat about Wagyu beef and whether paying top dollar for highly marbled steak is really worth it. Spoiler: sometimes a Costco ribeye and good company win. Plus, a hot topic that's dividing rural America: solar panels on farmland. Are they a smart play for farmers or a short-sighted sacrifice of agricultural land? The hosts explore what agrivoltaics are, who's benefiting, and why it's more complicated than it seems.  

This week we're talking about veteran business success and the best steaks for your backyard BBQ, with Army Ranger veteran Patrick Montgomery. He shared his journey from warrior to rancher to founder of Valor Provisions, an innovative e-commerce site where consumers can get prime cuts of steak, burgers, and world-famous hot dogs delivered right to their door. We start with his transition from the military to a career in the cattle industry. Montgomery shared how his first attempt in the beef business almost failed. But his dedication to small ethical ranchers resulted in a break that would elevate his small business to a national brand. After his first taste of success, Montgomery shared how rising prices, the corporate-owned beef industry and other factors almost crushed his business. He outlined his innovative e-commerce membership model, and how being open and honest with customers was the real key to Valor Provisions' success. Montgomery also talked about the premium meats Valor Provisions offers and new additions like grass fed beef and pasture raised chicken. We also learn the real origin story behind the wildly popular Wagyu beef. Check out the great steaks and unique Valor Provisions Co-Op membership here: https://valorprovisions.us/ Connect with CBS Eye on Veterans, Host, Phil Briggs phil@connectingvets.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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

This is the second time I've had Lance Littlefield on the show. Back on Episode 77 he was an absolute mine of information on the craft of baking sourdough bread. We were introduced to 'Alfonsina' his starter, and the wonders of Motherdough Bakery. Almost a year later, he and partner Willem van Schalkwyk have had their Stellenbosch store running for 6 months, and there are plans for another venue. In this episode though, with the upcoming Food Indaba in mind, I spoke to Lance about the use of AI in running the bakery. AI and the Food System is the theme of this year's Food Indaba so training a bot to make the production of a bakery more efficient and saving 25% or more on waste is a relevant conversation. Thanks so much for sharing your dabbling in these dark arts Lance.Get a fair Price. Get a HeadsUp.Order your Wagyu beef directly from the farmer at Zuney. www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Welcome to Episode 97 of 2414! In this 10th installment of the Vibrant Conversations Deck series, Pastor Dan and Shane are back—just the two of them—for a hilarious, heartfelt, and hunger-inducing episode.They dive into everything from home buying stress to the theology of knocking on wood, from Outburst games on human sacrifice (yes, really) to Wits & Wagers trivia on Oprah and cable channels. But the highlight? A single card from the deck:"What's one adventurous thing you've eaten? Share about the meal."What follows is a food storytelling marathon that ranges from fermented shark in Iceland to cat food in college, with pit stops for burrito burgers, Wagyu, wasabi edamame, and even hot chocolate floats. Through humor and humility, the conversation reveals how even meals can carry meaning—and how the weirdest foods can lead to the richest stories.If you're looking to enhance your own conversations or simply want to explore these engaging topics further, you can grab your own Vibrant Conversations Deck here:

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

On Today's Menu:

In this episode of MiCannaCast, CannaDave and Groovee sit down with Timmy, the founder of Flos Cannabis, and Austin, the brand's sales manager and partner. From humble closet grows to taking home first place at the Hash Bash Cup, Timmy shares his journey through Michigan's evolving cannabis industry, legal setbacks, and how passion led him to create a top-shelf brand.Austin brings the fire too — detailing his leap from law enforcement roots to becoming one of the most energetic voices in cannabis sales. We dig into cultivation techniques, team dynamics, branding magic, product innovation, and the challenges of staying small but mighty in a saturated market. A must-listen for growers, entrepreneurs, and lovers of the plant.

In this episode of Casual Cattle Conversations, host Shaye Wanner chats with Arlie Reeves about her family's journey raising Wagyu cattle. From the breed's rich history to marketing premium beef and correcting industry misconceptions, Arlie shares valuable insights for ranchers, consumers, and anyone curious about the future of high-quality beef. Learn how consumer demand, direct-to-consumer sales, and proper animal husbandry all play a role in building a resilient Wagyu operation. Whether you're new to the breed or considering diversifying your herd, this episode offers practical ranching advice and real-world lessons from the pasture.

This After Hours episode of the Underground Lounge kicks off with Holly confronting the elephant in the room — the YouTube comments. She addresses the criticism head-on, acknowledging her loud voice, big personality, and how it sometimes clashes with the male-dominated panel. With Spank and comedian Mike Murphy by her side, the trio dives into a raw and hilarious conversation about internet culture, boundaries, and the unwritten rules of both friendships and birthday dinners.Mike opens up about how he deals with trolls and why he filters certain words from his comment section. He and Holly find common ground in navigating negativity online, while Spank holds down the middle, offering balance and plenty of side commentary.The episode spirals (in the best way possible) into stories about social group hierarchies, being the “errand guy” in male circles, and how quickly interest fades when someone doesn't command respect from their peers. Holly also breaks down the sacred rules of birthday behavior, including what your friends are (and aren't) allowed to wear, and what happens when someone brings Wagyu energy to a shrimp budget dinner.Mike reflects on a past conflict where another comic falsely accused him of stealing content, revealing how the situation messed with his energy more than his reputation.Whether it's talking through the blurred lines of clout-chasing, the petty politics of group dinners, or the reality of being a solo act in a world full of entourages, this episode is proof that when the cameras are rolling after hours, nothing is off-limits.

In this episode, we ask the big question: Is Wagyu just hype? Or is there more behind the marbling? (Quick answer... hell no its not, but we can see why you may think so.)We break down:Why the world needs Wagyu SommeliersOur honest take on Wagyu hot dogs (spoiler: hard pass)The underrated magic of the Bavette cutA hot take on Wagyu burgers (they're not all created equal)Then we sit down with Andrew Shirley of River Valley Wagyu, who raises 100% full-blood, grass-fed Wagyu in the Pacific Northwest. We get into how raising docile, grass-fed cattle impacts the quality, taste, and ethics of the beef on your plate.Whether you're a meat nerd or just Wagyu-curious, this one's for you.You can find River Valley Wagyu: https://www.rivervalleywagyu.comThis podcast is sponsored by Preservation Meat Collective: https://preservemeat.com/

On Today's Menu:

One beef producer explains why her family chooses to raise Wagyu. NAFB News ServiceSee omnystudio.com/listener for privacy information.

In this episode of The Wagyu Filet Show, hosts Johnson Wagner and Brendon de Jonge, lay out their team predictions for the2025 Ryder Cup at Bethpage Black. They give their locks for the American and European teams, who is likely and who needs to play their way in.

Award-winning author and TV host Steven Raichlen, known for his expertise in barbecue, delves into the versatile world of griddling in this episode. He shares insights from his new book, "Project Griddle," discussing how to use various griddles for everything from smoky shrimp and Wagyu steak to full breakfast spreads and vegetarian dishes, emphasizing the unique flavors and benefits of griddle cooking. More from Mother Earth News and Friends

The Crusaders held Jerusalem and the Holy Land for a short 88 years (1099-1187). But when Caliph Saladin (a Sunni Kurd) recaptured both the relic of the "True Cross" and Jerusalem itself a third Crusade was called for by Pope Urban III. Among those who answered that call was Richard the Lionheart, the King of England who carried King Arthur's famed sword "Excalibur." In this episode I recount what preceded Saladin's re-conquest of Jerusalem, the challenges of staying hydrated for the Crusaders, the ongoing suspicions and betrayals between Byzantine and Holy Roman Empire Christians, everyday life on the Crusader march, and how Richard and Saladin finally ended their warring. In the show's opening I reflect on American students' deliquencies on their school loans. I also explain still more about the Bible and violence, delineating how I frame the question of violence and/or pacifism from Old Testament to New Testament. Come and enjoy some intellectually fresh Wagyu beef with me!

This week on The Meat Dudes Podcast:We're breaking down the new USDA “Prime+” grading buzz and what it means for WAGYU beef lovers. Then it's on to Know Your Cuts, where we spotlight the criminally underrated hanger steak — and why your butcher might be hiding it.We share what we ate last week, throw around some spicy hot takes (including: Is American Wagyu actually better for eating than A5?), and wrap it all up with an incredible conversation with Dr. Sheila Patinkin of Vermont Wagyu. She's a rancher, a doctor, and a leader in the American Wagyu Association — and she's got stories.

In this episode, we sit down with Master Butcher Noriaki Numamoto, a true craftsman in the world of wagyu and whole animal butchery. With decades of experience across Japan and the U.S., Noriaki has become a leading figure in the art of Japanese-style meat preparation — known for his precision, philosophy, and deep respect for the animal.This special conversation was recorded on-site at Niku Butcher Shop in San Francisco, with Mark Melnick generously providing Japanese translation. Numamoto traveled all the way from Japan for this rare gathering, which also included respected figures like Guy Crims , Jared Montarbo and Justin from Team Trex. From wagyu grading to the soul of the craft, we dive deep into the mindset and mastery behind elite butchery.Note: Be patient — this episode is a mix of Japanese and English, offering a raw and authentic look into the world of Japanese butchery and its cultural depth.このエピソードでは、和牛と丸鶏の世界で真の職人、マスターブッチャー沼本憲明氏にインタビューします。日本とアメリカで数十年にわたる経験を積んだ沼本氏は、日本式食肉処理の第一人者であり、その緻密さ、哲学、そして動物への深い敬意で知られています。この特別な対談はサンフランシスコのNiku Butcher Shopで収録され、マーク・メルニック氏が日本語通訳を担当しました。沼本氏はこの貴重な会合のために日本から遠路はるばるやって来ました。この会合には、ガイ・クリムズ、ジャレッド・モンターボ、チーム・トレックスのジャスティンといった著名人も参加していました。和牛の格付けから職人技の魂まで、一流の食肉職人の精神と熟練の技に深く迫ります。注：このエピソードは日本語と英語が混在しており、日本の食肉の世界とその文化の奥深さをありのままに、そして真摯に捉えています。Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

Welcome back to the 78644 Podcast. This episode takes us from the fields of Brownsboro Ranch to the downtown square in Lockhart. The episode opens with a look at how a local ranching family transitioned from farming to raising Angus and eventually Wagyu cattle, and how they've kept their operation local, from raising the herd to processing the beef. Joe Seth Roddy and Jack Montesinos from band “The Point”, join to talk about their musical roots, influences from around the world, and their upcoming tour. The Local Tracks segment features the track “Dave Dudley” by band Rattlesnake Milk, a trucking song with roots and rhythm that fit right into the Lockhart landscape. Chef Nathan Lemley gives us a look inside Commerce Cafe, about what he is preparing for the Lockhart Rising fire-cooking event.Guests in This Episode:Owners of Brownsboro Ranch - Sharing their move into Wagyu beef.Joe Seth Roddy & Jack Montesinos - Members of “The Point”, musicians blending blues, cumbia, and more.Rattlesnake Milk - Featured in the Local Tracks segment with their song “Dave Dudley”Nathan Lemley - Chef and owner of Commerce Café.What's Inside:How a local family transitioned from farming to raising Wagyu cattle.Why Wagyu beef is gaining ground and where to find it in Lockhart.The Point's music journey, global influences, and summer tour plans.“Dave Dudley” by Rattlesnake Milk featured in the Local Tracks segment.What's cooking at Commerce Café and a preview of the Lockhart Rising event.

Ep 209 | Natalie and Tara Discover the realities of food production through the lens of a viral experiment: one man's mission to make a chicken sandwich entirely from scratch, $1,500 later (yes, really), his underwhelming sandwich says more about our modern food system than any TikTok ever could. From there, they head to California's Desert Rodeo, where cowboy tradition collides with influencer culture, raising questions about authenticity, animal welfare, and the evolving image of western sports. Discover Lainey Wilson's new role in the film adaptation of Reminders of Him, why food misinformation about Wagyu beef is back in the spotlight (and still wrong), and what's really going down as Farmer Wants a Wife nears its finale.   What We Discovered This Week

Did you know that Wagyu tastes so good because the cattle are so relaxed? Some cows even listen to classical music! It's true, and everything you need to know about Wagyu beef, you'll hear on this episode of Delicious City. Nan Sato, founder of Wagyu Sommelier, brings her extensive knowledge of Japanese farming techniques, cuts, and preparation methods of authentic Wagyu meats to Philly and beyond.  Reminder to buy your Delicious City Tailgate tickets here 00:00 Uncrustables and sugary snacks 08:45 Nan Soto, Wagyu Somm, on the beauty of Japanese beef 23:32 Dave's Wagyu cocktail creation 36:23 We're giving away a pair of tickets to the most indulgent tailgate ever. Follow on Instagram @deliciouscitypodcast to enter 39:47 Take the Delicious City Listener Survey for a chance to win a $100 gift card to Franklin Fountain 40:15 Best Bites: Eli and Marisa find new flavors at old favorites, plus Dave's oyster excursion 53:27 The Dish: Grab your tickets to these collab dinners now! Sponsors: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level  Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

In this powerhouse episode, we sit down with former Army Ranger Patrick Montgomery, the founder of KC Cattle Company, for a raw and inspiring conversation about grit, growth, and the grind of entrepreneurship. Patrick kicks things off by briefly reflecting on his time in the military before diving into his journey into agriculture—starting as an Animal Sciences major with a different plan before pivoting into the cattle business. He shares how he founded KC Cattle Company, why he chose to go direct-to-consumer, and the wild story behind his Wagyu hot dogs being ranked #1 in the world. We cover the tough realities of running an ag-based business, the highs that make it worth it, and how those experiences led to the launch of his newest venture: Valor Provisions. Plus, our Made in America spotlight shines on Macks Belts—handcrafted, American-made belts built for hardworking folks. Don't miss this blend of military discipline, ranching resilience, and entrepreneurial fire. Follow KC Cattle Company on social media: https://www.instagram.com/kccattlecompany/?hl=en  Check out Valor Provisions: https://valorprovisions.us/  Made in America Feature: https://macksbelts.com/  Agzaga is the official sponsor of Talk Dirt to Me! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TALKDIRT to get 10% off your order! Visit them at: https://agzaga.com  If you enjoy this episode then please leave us a review and share this episode with your friends! Follow us on social media: Talk Dirt to Me Instagram: https://www.instagram.com/talkdirtpodcast/  Bobby Lee: Facebook- https://www.facebook.com/search/top?q=hurricane%20creek%20farms Instagram- https://www.instagram.com/hurricanecreekfarm/ YouTube- https://www.youtube.com/c/HurricaneCreekFarms Logan: Facebook- https://www.facebook.com/LHFarmsTN Instagram- https://www.instagram.com/lo.hanks/ YouTube- https://www.youtube.com/channel/UCqYpTjKQtOMABFOc2Aw3_Ow 

In this episode of The Wagyu Filet Show, Johnson Wagner and Brendon de Jonge dove into the great shot history of Tiger Woods. Wagner will be re-creating a number of these iconic shots for Golf Channel and there are plenty to choose from. Shots at Pebble Beach, the Canadian Open, Torrey Pines, St. Andrews, Muirfield, Hazeltine, Firestone, The Memorial and of course, Augusta National.

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.

Lots of Blues playoff talk. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lots of Blues playoff talk. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of The Wagyu Filet Show the guys were joined by Gary Williams to go overtime on the 2025 Masters. They talked about if Rory McIlroy was now the best European golfer of all-time, what Chapter 2 for him not looks like with the career grand slam complete, his caddie Harry Diamond, the performance of the LIV players and their preparation for majors and much more.

Dave Rubin of “The Rubin Report” finally reveals his secret method to using the Big Green Egg to smoke the perfect Wagyu tomahawk steak and get a perfect crust. Check out the NEW RUBIN REPORT MERCH here: https://daverubin.store/ Learn more about your ad choices. Visit megaphone.fm/adchoices