Podcasts about Wagyu

On Today's Menu:

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.

Daniel Spitzbergen of Sustainable Natural Foods joins me today to debunk myths around Wagyu beef, share the reality of ranch life, and reflect on faith, fatherhood, and food sovereignty. Based in Oregon, Sustainable Natural Foods is a family ranch raising full-blood Wagyu with a focus on land stewardship, animal welfare, and world-class genetics.Key Topics:Wagyu beef myths, health claims, and breed misconceptionsWhy hands-on experience matters more than viral misinformationDaniel's journey from missions work to running a Wagyu operation in OregonInvolving kids in ranch life and building character through real workFaith, family, and the deeper meaning behind food productionWebsiteInstagram

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

AACo has posted an operating profit of $58.4 million, up 14 per cent year on year. 

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

Huge supporters of this show, the team from Zuney Burger has brought an entirely fresh perspective to both livestock farming, and the farm-to-table movement. Their pasture-reared Wagyu beef makes it's way direct to consumers in the form of an astonishingly good burger. Henk Klopper and Denys Wells farm the cattle on lush pasture in the Eastern Cape, their sons Henk and Devon handle the sales and set up the burger operation. This was as much about ensuring that a certain podcaster had access to the best possible burger as it was about sustainability and an ingenious way to use up the mince and trim the results from people only ordering the prime cuts from Wagyu beef. It also means that top quality, locally farmed produce comes straight from the farm to the consumer by way of a squidgy brioche bun. This was a great chat with Henning Klopper who drives the burger brand.Learn more about Zuney BurgersZuney Wagyu online shoprussel@rwm2012(dot)com 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

Countrywide visited a 60-acre beef farm in Tullow Co Carlow, which is also a one-stop-shop for everything from Wagyu beef boxes to yoga, and their own country fashion clothing brand. Visit https://coppenaghfarm.ie/ for more information.

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.

What is American Wagyu beef? Fellers Ranch, based in southern Minnesota, is trying to elevate American beef and sell premium cuts directly to restaurants and consumers. Troy Kopischke grew up on a farm and partnered with Conger Meats butcher shop owner Jeremy Johnson to help Fellers grow. Minnesota ranchers raise American Wagyu beef, and it's processed in Conger and sent all over the upper midwest. Troy and Jeremy talk with Jason about Wagyu, beef in Minnesota, the trade and tariff environment, and the future of farming in small town Minnesota

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

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.

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.

The Singaporean business man behind Western Australia's biggest Wagyu business is confident the industry can sustain more farmers getting into the top end luxury beef production.

Send us a textTitle Sponsor: BBQr's Delight 100% All-Natural Wood PelletsAndy Groneman and Todd Johns welcome Amanda Radke & Chris Earl from @BidOnBeef to the show! Bid On Beef is revolutionizing how you source premium meats by connecting you directly with American ranchers through their innovative online auctions. Choose your ranch, select your cuts—like top-quality Angus and Wagyu steaks—and name your price. It's a fun, fast-paced way to stock your freezer with exceptional beef, all while supporting hardworking ranching families. Plus, with nationwide delivery, your winning bids arrive straight to your doorstep.  Ready to “steak” your claim on the finest cuts in the country? Register today at BidOnBeef.com and get $25 off your first auction!  BBQ&A: Lamb chops got you puzzled? We're dishing out expert tips to transform that gamey meh into mouthwatering mmm.Pitmaster Feature: Big Tony (@BigTonysBarbecue) introduces The Whole Farm—his bold spin on a Texas Twinkie, featuring chicken and Plowboys Yardbird Rub. One bite, and you'll experience the whole barnyard in the best way possible. ATBBQ Product Spotlight: Elevate your brisket game with Butcher BBQ's Liquid Beef Injection, available now at @ATBBQ.Tune in this weekend across the U.S. or catch the podcast Thursday wherever you get your 'cue content!www.bbqrsdelight.com www.yodersmokers.com www.bbqradionetwork.com www.holsteinmfg.com www.atbbq.com www.plowboysbbq.com www.smokeonwheels.com

Western Australia is perfectly placed to capitalise on the current high global demand for Wagyu meat.

Helen Keplinger is one of the most sought-after winemakers in Napa Valley, but she's taking a break to take us on a California road trip with her Vermillion wine. Vermillion, sourced from the high-elevation Sierra Foothills to the sea-sprayed vineyards of Santa Barbara, captures the diverse terroirs that make this state so special, and we pop a bottle with Helen to identify how each component plays a unique role. She fills us in on why one of her secret, prized grape sources is like Wagyu beef and why Paso Robles might just be the most exciting region in wine. Plus, we reveal the one “can't miss” event in Napa Valley that Helen's been attending for over a decade—and how you can get in on the action as well! 

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

Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor of Restaurant Business, noted Maggiano's updates, which include Wagyu meatballs and Chicken Parmesan topped with freshly grated cheese.  Bret also cited Tender Greens' menu upgrades, which include the artisan Laura Chenel goat cheese as an ingredient, along with heirloom cherry tomatoes and Great Northern beans. The pair also observed more fresh vegetables on menus, with carrots—an everyday veggie—getting treated to some fancy preparations at restaurants. Another trend that's gaining steam is happening at Italian concepts. Your Pie is doing pizza shop sandwiches, filling their proprietary pizza dough with various ingredients and baking them into portable, handheld items. All have sauces based on ranch, America's favorite sauce flavor, it seems.The duo also shared an interview with Scott Davis, chief concept officer for Noodles & Company, the fast casual that just experienced a major menu upgrade two years in the making. Davis talks about how he and his culinary team responded to customers' cravings for more generous portions of sauce, more mac ‘n cheese variations, more protein and more bold, global flavors. All of those show up in the new menu additions. Give a listen.

In this edition of The Wagyu Filet Show the duo of Johnson Wagner and Brendon de Jonge dove into the Creator Classic that was held at TPC Sawgrass the day before THE PLAYERS. Among the topics was is this the right timing, right location and right format for such an event.

Pack it up guys! I don't think anyone is going to top this romantic gesture this year, better luck next year because no one is topping that. Continuing with the romantic themes Wippa breaks down a relationship where a man is going a mother and daughter...yeah, gross. We also hear from an AI expert Rodolfo Ocampo to find out if we are in fact doomed as a society with explosion of AI. And finally fresh from his escapades at the F1 in Melbourne we check in with friend of the show Curtis Stone, hear about his experience, how we has been affected by the LA wild fires and Wippa runs his fantasy of being a Wagyu cow by Curtis...See omnystudio.com/listener for privacy information.

Send us a textAmanda Humphrey takes us behind the scenes at Star Hill Farm, home of Maker's Mark, where tradition meets innovation across 1,100 acres of working farmland. We explore how this iconic bourbon brand is pioneering sustainable practices while maintaining their founder's vision through innovative wood-finishing techniques and an uncompromising commitment to flavor.• Amanda's journey from London bartender to Maker's Mark advocacy and experience leader• The importance of terroir in bourbon and how 86% of ingredients come from the local area• Using 55 beehives, Wagyu cattle, and a truffle-hunting dog to create a self-sustaining farm• How the Heritage Collection and wood-finishing series evolved from Maker's classic profile• The significance of the Maker's Mark stamp and its connection to pewter craftsmanship• Creating the world's first genetically sequenced oak tree to preserve American white oak• Seven unique Star Hill Farm experiences beyond the traditional distillery tour• Women's growing leadership presence throughout the bourbon industryVisit makermark.com to explore the immersive experiences at Star Hill Farm and discover their latest wood-finishing releases.Step onto the hallowed grounds of Star Hill Farm with us as Amanda Humphrey reveals the magic behind Maker's Mark's 1,100-acre whiskey wonderland. From the moment we sit at the founders' original kitchen table—where the iconic bourbon was first conceived through bread recipes—we're immersed in a world where tradition and innovation dance together in perfect harmony.Amanda's journey from London bartender to Maker's Mark advocate embodies the global appeal of this distinctly Kentucky brand. Her passion for the distillery's sustainable practices illuminates how Maker's Mark has evolved from a single expression to a portfolio that honors its wheated bourbon DNA while exploring new dimensions of flavor through wood science.What sets Star Hill Farm apart isn't just what goes into the bottle—it's the holistic ecosystem they've created. With 55 bee boxes producing honey for cocktails, Katahdin sheep maintaining the soil, a Wagyu cattle program finished on spent grain, and even a truffle-hunting Lagotto dog named Star, this is bourbon production reimagined as regenerative agriculture. "Bourbon is an agricultural product, it's nature distilled," Amanda explains, revealing how 86% of ingredients consumed on-site come from the immediate area.Perhaps most remarkable is Maker's Mark's 200-year vision for environmental stewardship. They've established the world's largest white oak research forest and created the first genetically sequenced American white oak tree in history—a living library of 540 million pairs of DNA that will inform conservation efforts for generations to come.We taste through their latest innovations, including the just-about-to-be-released Keeper's Release from their wood-finishing series, which showcases the expertise of their warehouse team with notes of honey, butterscotch, and cinnamon French toast. Yet even as they innovate, that distinctive Maker's Mark profile remains the north star.Whether you're a bourbon aficionado or simply curious about sustainable spirits production, this episode offers a fascinating glimpse into how one of America's most beloved bourbon brands is creating flavors rooted in place while safeguarding the future of whiskey making. Listen now and discover why Star Hill Farm isn't just making bourbon—it's crafting a legacy that will endure for centuries.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

Donate to SPOT this Ramadan: https://freshlygrounded.com/spot In this Ramadan special, Faisal and Kaya sit down over a cup of Karak tea (after a mini battle with the packaging) to talk all things Ramadan: routines, sleep struggles, hydration hacks, and how food cravings change during the month. They also go deep into ranking their top cuisines (Turkey vs. the rest of the world… things got heated), share their personal Ramadan experiences, and even debate whether Wagyu burgers are a crime against beef.  Expect laughs, reflections, and some very questionable food takes. Drop a comment with your top 5 cuisines!

This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 2/23/2016 - This week, featuring a pitmaster by the name of Jim Burg from a team called Killer B's. Back in those days, Jim was a highly competitive and successful BBQ cook on the KCBS circuit. Won a number of GCs…had a few interviews on the show for his accomplishments…and then came down with a horrific illness and almost died. Within the minutes of this show that Jon has put together, we talk about how he got into competition BBQ and what really drew him into staying in it. He actually won the 2014 Sam's Club National Title (when that was a thing). I say it every week…but THIS TIME…hit the link for the full interview. This was a deeply moving segment and interview…and if you don't remember it…or you never heard it…I think it is safe to say that this will be time well spent if you check the whole thing out.Jim did recover and is still around today…not completely divesting out of BBQ comps…but is in a different chapter for the most part as we sit here in 2025. In any event, be sure to check out the show this Friday and then click on over for the full segment later and let me know what you think!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 2/23/2016Original Full Show Link: CLICK HERE

0:00 — Welcome! Peter cooks his first A5 Wagyu steak and nailed it… after having a mini panic attack! Winter is wintering9:00 — Miguel's fiancee is back from her bachelorette party… what was the most jealous he got? Should the guys go on a cruise? 18:10 — Braxton's step-dad continues to one-up himself, asks for recommendations of where to go in Cabo and immediately regrets it 25:30 — Steve Smith admits to having an affair when confronted by the husband… what would you do?29:30 — NFL Combine discussion: What can you actually takeaway from this week of activities and off field meetings; Where will Cooper Kupp land? What about Matthew Stafford? Why are the Rams blowing everything up?37:10 — Should the NFL ban the tush push? 50:45 — NBA News & Notes: Nikola Jokic is playing otherworldly, is averaging a triple-double without chasing it, and still won't win MVP; can the Thunder win the championship this season? Why aren't the Cavs getting more attention? JJ Redick is starting to get his flowers as Lakers HC; Does Dan Hurley regret not taking the Lakers job? Is he a bad recruiter? Concerned about Victor Wembanyama health scare? 1:16:20 — NCAA Basketball: Ducks comeback win over Wisconsin; Duke, Auburn or the field? 

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

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker 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

Episode 371This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 2/5/2013 - You know gang…there have been so many things that have happened on this show over the last, almost, 20 years…and the one we are bringing back this coming Friday is one of those where, if someone asked what my favorite part of the show has been…or guest…or segment…recency bias comes into play for sure…for, without Jon going back and listening to the old shows, I would have never recalled this one that you will hear Friday…Back in 2013…Chad Ward from Whiskey Bent BBQ and I made a wager… don't recall what the specific wager was…but it seems I WON! I don't know what my side of payment would have been had I lost…but I didn't lose…so no matter. HOWEVER, Chad lost…and his side of payment was, that if he lost…which he did…he would have to come on the show and shave his head and his carefully manicured “chin beard”...which is very important to Chad…and Chad's lady friend at the time, who loved the hair and the beard, is the one that actually did the shaving…I don't have any idea where the video would be on this…but the audio is pretty great…so be sure to grab it this Friday!!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 2/5/2013Original Full Show Link: CLICK HERE

Join us as we welcome Sean Smith from Clanman Farm in Manitoba to share his family's rich history in dairy farming. Discover how Sean's grandparents initially chose Jersey cows for their high butterfat content, a decision that laid the foundation for the farm's success. Sean reflects on his childhood passion for farming, fostered through involvement in a 4-H club and cattle showing. You'll learn about the farm's evolution, including their transition to using a DeLaval VMS robotic milker, which has transformed their operations and reinforced their commitment to sustainable grazing practices.Explore the innovative strategies that Sean employs to optimize dairy production, blending robotic milking systems with strategic grazing and Total Mixed Ration (TMR) feeding. Sean discusses how the strategic location of their barn and use of one-way gates enhance the cows' grazing patterns and milk yield. He provides insights into Canada's supply management system, explaining how it stabilizes milk prices and supports small farms. We also touch on the impact of dairy genetics, the use of sexed semen to boost herd quality, and the challenges of managing heifer numbers.Finally, Sean shares his experiences in pasture management and soil health, highlighting the use of perennial and annual species mixes to maintain sustainable grazing. Listen as Sean discusses his experiments with breeding, including using beef breeds like Angus and Wagyu, and shares his approach to calf-rearing. We wrap up with Sean's favorite resources and tips for aspiring graziers, offering a blend of practical advice and personal anecdotes to inspire innovation and sustainability in agriculture.Links Mentioned in the EpisodeClanman JerseysVisit our Sponsors:Noble Research InstituteRedmond2025 Manderley Farms Grazing ConferenceGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Check out the Apiary Chronicles PodcastOriginal Music by Louis PalfreyChapters(00:00) - Introduction and Fast Five with Sean Smith (00:34) - History of Clanmen Jerseys (01:18) - Welcome to the Grazing Grass Podcast (01:52) - Ranch Management Courses Announcement (03:00) - Sean's Early Farming Influences (04:08) - Transition to Robotic Milking (06:11) - Regenerative Practices on the Farm (09:36) - Challenges and Innovations in Grazing (15:47) - Supply Management System in Canada (20:30) - Genetics and Breeding Strategies (26:43) - Choosing Beef Breeds: Angus and Wagyu (28:03) - Raising Calves on Nurse Cows (30:02) - Overgrazing Section: Redmond Minerals (31:12) - Forage Management for Dairy Cows (34:07) - No-Till Farming and Herbicide Use (35:31) - Winter Forage Strategies (36:40) - Soil Microorganisms and Composting (43:15) - Future Plans for Dairy Farming (47:23) - Famous Four Questions (54:00) - Conclusion and Listener Resources

Episode 370This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 1/31/2010 - Derrick Riches - First show that had guest video coming in as a separate feed…we talked about pellet cookers…and specifically about the then, newly released, Grilla Grills pellet cooker…Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 1/31/2010Original Full Show Link: CLICK HERE

Episode 369This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!! Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!___________________________________________Taking you back to 1/21/2014 - Being featured this week is the creator of the Butcher BBQ line of products and the pitmaster of the name sake competition team “Butcher BBQ” Dave Bouska. In this episode, Dave and I talk about a topic that I have mentioned a number of times on this show…that being Horsemeat. Dave and I talk about the general topic, why horses are different and what the thoughts of horse meat consumption are across the country…because it is not the same thought across the globe. Dave brings up some REALLY good points that make a lot of sense to the folks who are open to listening to them…but for the majority of you whom are not open to it…you will take a shit on it like you would do otherwise…and I will continue to try and keep this as a grassroots movement…regardless…I think you will enjoy the segment no matter what side of the fence you are on.Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full showOriginal Air Date: 1/21/2014Original Full Show Link: CLICK HERE

This edition of The Wagyu Filet Show with Johnson Wagner and Brendon de Jonge spent time talking about Rory McIlroy's big win at Pebble Beach, the discipline he played with and how the major venues for 2025 really suit his game. They talked about Jordan Spieth returning to tournament play and what the coming months could look like for him. They also talked about some of their errant shots over the years and the victims of those swings.They rounded out the show with a deep dive into college golf, PGAU and all the benefits of playing collegiately while sharing some of their favorite stories as teammates at Virginia Tech.

Matt Kendrick, the CEO of Good Good Golf joined us today to talk about the rise of digital platform, their desire to be a top 5 brand in golf, how the personalities on their team come together, their recent investment in LAGC of TGL, the event they are hosting on Golf Channel, the idea that golfers are building their individual brands and much more.The boys from The Wagyu Filet showed joined us live in studio to talk about Rory Milroy's weekend at Pebble Beach and his new approach, if Scottie Scheffler has missed a beat coming off his 2024 season and injury, the depth that the European Ryder Cup team is building and the pros and cons of the Waste Management in Phoenix this week.

Growing a Veteran-owned Wagyu Beef Business, KC Cattle Company, with founder Patrick Montgomery. Patrick highlights his journey from military service to entrepreneurship and how he leveraged public relations with Megan Bennett to grow his premium brand while overcoming challenges and embracing adaptability. Show Notes Page: https://www.thehowofbusiness.com/552-wagyu-business-patrick-montgomery/ From Army Ranger to Wagyu Entrepreneur: Patrick Montgomery's Journey Join host Henry Lopez as he welcomes Megan Bennett, a public relations expert from Light Years Ahead, and Patrick Montgomery, the founder and CEO of KC Cattle Company, to The How of Business podcast. In this episode, Patrick shares his remarkable story of transitioning from his military career as an Army Ranger to launching a successful premium Wagyu beef business. Patrick dives into the challenges he faced in starting and growing KC Cattle Company, the lessons he learned as an entrepreneur, and the skills he carried over from his military service to his business journey. He also discusses the importance of building a transparent, veteran-focused brand and how adaptability has been key to overcoming industry challenges. Megan Bennett provides insights into how public relations helped shape KC Cattle Company's brand story and elevate its visibility. She explains why PR is a powerful tool for small business owners and how consistent PR efforts have helped Patrick gain meaningful media exposure, stand out in a competitive market, and grow his customer base. This episode is packed with inspiration and actionable advice for small business owners. Hear Patrick's tips for veterans exploring entrepreneurship and Megan's recommendations on investing in PR to build brand awareness and trust. Don't miss this insightful discussion about building a business with purpose, resilience, and a commitment to quality. This episode is hosted by Henry Lopez. The How of Business podcast focuses on helping you start, run and grow your small business. The How of Business is a top-rated podcast for small business owners and entrepreneurs. Find the best podcast, small business coaching, resources and trusted service partners for small business owners and entrepreneurs at our website https://TheHowOfBusiness.com

In this episode, you'll get to discover the impact of rising linoleic acid levels in modern diets, the effects of industrial seed oils on your food quality and health, and much more! Dr. Anthony Gustin and Steven Rofrano dive into why balancing omega-6 and omega-3 fatty acids is crucial, the benefits of healthier fats like grass-fed beef tallow, and the importance of using high-quality, organic ingredients in food production. Plus, we'll discuss how traditional flavoring techniques and sustainable farming practices can lead to healthier, more nutritious foods—and I'll introduce you to some of my favorite, tasty (and seed oil-free) new snacks created by Anthony and Steven over at Ancient Crunch. If you're interested in improving your health through better food choices, discovering delicious snacks without harmful ingredients, or learning more about the fight against seed oils, you'll love this show! Full show notes: https://bengreenfieldlife.com/seedoilpodcast Episode Sponsors: First Light Farms: Savor the ultimate in flavor with First Light Farms' 100% grass-fed Wagyu beef, elk, and venison. Visit firstlight.farm and use code BEN for 10% off your order! Timeline Nutrition: Timeline is offering 10% off your first order of Mitopure. Go to timelinenutrition.com/BEN and use code BEN to get 10% off your order. BiOptimizers Magnesium Breakthrough: Go to bioptimizers.com/ben and use code ben10 for 10% off any order. Quantum Upgrade: Recent research has revealed that the Quantum Upgrade was able to increase ATP production by a jaw-dropping 20-25% in human cells. Unlock a 15-day free trial with the code “BEN15” at quantumupgrade.io. Ketone.com/BENG Save 30% off your first subscription order of Ketone-IQ at Ketone.com/BENG. See omnystudio.com/listener for privacy information.