Podcasts about Wagyu

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!

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

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.

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.

It's Election Day. CAST YOUR VOTE, and that's it!! Spring cleaning. Walking the golf course. Celeb stuff. Randumbfacts The great sperm race! And we grill Wagyu with Ted Reader!

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/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.

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

Welcome to the Proper True Yarn podcast, where we dig into the best stories and yarns from the toughest people around the globe. This episode, Knuckles is joined by cattleman and live export expert, Zach Oakley, as they share a wild ride through the world of cattle, cattle dogs, and crazy benders. From brutal encounters with wild bulls that'll leave you in awe to the best damn sandwiches in Perth, these tales come with a touch of humor and a whole lot of grit.Zach shares his harrowing story of the "10th" bull that nearly took him out, his unique experiences working with wild and unpredictable cattle, and his take on the toughest breeds. But it's not all tough talk – they also dive into the finer things in life, like Wagyu beef and the secret recipe behind a perfect steak. Get ready for a proper yarn that'll leave you laughing, thinking, and hungry for more!Listen now to find out:Why some bulls are a whole lot more dangerous than othersThe wild and unpredictable nature of Wagyu cattleHow one of Australia's best Wagyu farms makes steak house magicAnd of course, what makes the best beef in the worldGrab a seat, buckle up, and enjoy the ride!#propertrueyarn Hosted on Acast. See acast.com/privacy for more information.

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.

Episode 368This 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 1/22/2019 - Being featured this week is a live fire superstar, a brilliant recipe creator and successful business woman…she's also a quarterly guest here on this show and you've seen her on TV a number of times over the past few years…it's creator of the Hey Grill Hey brand, Susie Bulloch…in fact, this was her very first time on the show…I actually remember this one too! If you don't know the backstory on Susie, or how the whole business started, this is worth the listen…in fact, this one is really worth clicking on the whole show and checking out the full segment…very inspiring, very brave and Susie is a great story teller as well…so check out the Best Moments and then…go check out the whole segment (and show) for that matter.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: 1/22/2019Original Full Show Link: CLICK HERE

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

Episode 367This 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 1/10/2017 -  Being featured this week is Meathead from Amazing Ribs dot com. In this episode we dove into the fascination that many folks in Wisconsin (and the surrounding areas) have with “cannibal sandwich”...basically raw ground beef, on rye bread squares topped with raw onion and black pepper...100% gross. So we talked about that topic, the safety concerns that surround it and so on…we even talked a little bit about the BBQ HOF…Meathead says that he anticipates that he would never get in…history would prove otherwise, of course, as he made it in a few years ago…so get ready to go back 8 years ago and learn about the BBQ HOF and raw hamburger meat eating.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: 1/10/2017Original Full Show Link: CLICK HERE

In the first Wagyu Filet Show podcast of 2025, Johnson Wagner and Brendon de Jonge dove into a number of hot topics on the PGA TOUR including an abysmal pace of play to start the season, eliminating aim point, the pro's and con's of TGL, golfers with good personalities, what they would have done differently in their careers, and some of the notable rule changes.

For our first official guest of the new year, Justin chats with rancher Matt Feldhaus about his cow-calf operation and different feeding practices. Feldhaus runs a ranching operation in the Coteau Hills of South Dakota where he brings his YouTube followers along with him on his channel, Ranching Sodak. Hear the pair chat about how Feldhaus got into Wagyu beef and his approach to YouTube. Tune in!

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

Episode 366This 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 12/31/2015 - Being featured this week is ME! Specifically, this time around, I was doing an “After Dark” segment with NOW, well known BBQ guy, Chad Ward. Chad was hosting his “Whiskey Bent BBQ In The Pit” show and he had me on to do a bit of an “origin story” on me. So, if you missed this one ten years ago, circle back after this “taster” and click the link to get the full interview and episode…it's worth it…especially if you don't know the backstory on how this whole thing got started. 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: 12/31/2015Original Full Show Link: CLICK HERE

Hugh has zero background in recruiting but extensive experience in agriculture. How did he leverage his industry knowledge and establish a recruitment firm that rapidly grew in five years?   You will most certainly enjoy learning about his mindset, strategies, and how he overcame several roadblocks when he founded Cultura Connect, a company specializing in recruitment within the agriculture, food, and forestry sectors.   Since its inception, the business has experienced rapid growth. They're now a team of 13 with extensive knowledge and experience in agriculture and related fields.   Hugh is passionate about nurturing and developing talent in the agricultural, food, and forestry industries, leveraging his experience and unique insight into the challenges of building effective teams.   Episode Outline and Highlights   [02:11] Hugh's background in the agricultural industry and recruitment. [11:30] Key stages in building Cultura Connect. [20:15] Overcoming the challenges of building your internal team. [26:58] Roadblocks and solutions that Hugh and his team have encountered in a remote setup. [38:42] Taking time to overcome other challenges in a new recruitment business. [44:41] Discussion on Cashflow Metrics and KPIs. [48:31] Hugh's absolute keys to success. [51:48] Minimum standards that Hugh looks for members of his team. [54:28] Branding and marketing strategies.   Industry Knowledge is a Key Differentiator in Niche Recruitment   Hugh's story shows how deep industry expertise can become a recruitment agency's strongest differentiator. His agricultural background became a powerful business advantage, enabling Cultura Connect's rapid growth. His background in agriculture and tech became a critical differentiator in successfully bridging the gap between agricultural expertise and talent acquisition.    Focusing on his strengths and leveraging his background gave him the following advantages:   Niche credibility due to his agriculture experience. Accurate candidate assessments. Extensive network. A clear understanding of his client's needs. Understanding of innovation and upcoming trends (ex. AgriTech).   Leveraging your field background and experience as a recruiter can be an invaluable key factor in your success when launching your recruitment business.   Choosing the Right People is the Main Key to Success   What Hugh and his business partner have accomplished in the past 5 years is phenomenal. Since its inception, the business has experienced rapid growth with now a team of 13! When I asked him to summarize his absolute key factors to success, he mentioned:    “Getting the right people, people that really understand the industry. That's allowed us to be seen as the Agricultural specialist, the forestry specialist, food specialist. Because we've got that team of individuals, all those individuals are passionate about that. They're passionate about doing a good job, they're committed and I guess ultimately they fit with our culture. So people will be one of the key things for us.”   Ironically, building an internal team can be challenging for recruitment business owners. Hiring the wrong person can reduce growth, profit, and cash flow. Hugh focuses on minimum brand values when identifying someone who will be part of their team. Some of these are:   Passion for the Industry Compassion Resilience Team Orientation Integrity Proactivity Quality over Quantity   These values highlight Hugh's emphasis on creating a team that is not only skilled but also aligned with Cultura Connect's cultural and ethical requirements.   Best Practices in Remote Team Management   Hugh also shared pragmatic approaches to managing a remote team. Cultura Connect's approach to remote work is a great example of maintaining team performance and culture without a physical office. Their success stems from a deliberate balance of virtual and in-person connections. However, there are critical elements and cadences that are present: Team rhythm: 6-weekly in-person work sessions combined with weekly virtual meetings Quarterly activities: Structured team-building events (from hiking to canoeing) Strategic onboarding: Initial 3-4 days in-person with ongoing mentorship Flexible workspaces: Supporting team members who prefer occasional office settings The model enables growth while reducing overhead costs, demonstrating how remote-first can strengthen rather than compromise recruitment operations. Hugh Pocock Bio & Contact Info   Hugh Pocock is the Founding Director of a recruitment business, Cultura Connect - specializing in recruitment for agriculture, food, and forestry sectors. The business was founded in 2020, with his business partner Tom Marsh, where they have successfully combined Hugh's 20+ years of experience in agribusiness with Tom's 20+ years of experience in recruitment. The business has grown rapidly since its inception with the development of a team of recruitment experts with in-depth knowledge and experience in agriculture and related sectors.   Born and raised on his grandparent's dairy farm in Shropshire, a passion for agriculture was formed from Hugh's early years. Heavily involved in Holstein Young Breeders in his youth, then going on to graduate with a degree from Harper Adams, Hugh pursued a career in cattle genetics and gained over 15 years of experience in a variety of high-level commercial roles.  In 2016 Hugh signed a farm tenancy, with his wife and two children, on a 100% grass-based 150 acre farm near Whitchurch, Shropshire. Here they farm New Zealand Romney sheep, Polled Dorset Sheep and Wagyu cattle. Sustainability and working closely with nature is their farming philosophy, managing the farm with multiple environmental stewardship initiatives.  Hugh is passionate about nurturing and developing talent in the agricultural, food, and forestry industries, and having the opportunity to work with a multitude of businesses across these sectors gives him a unique insight into the challenges of building and retaining high-performing teams.   Hugh on LinkedIn Cultura Connect website link Cultura Connect on Instagram   People and Resources Mentioned    Matt Walsh on LinkedIn Tom Marsh on LinkedIn Overdue Invoices? Here's How to Collect Your Placement Fee!   Connect with Mark Whitby Get your FREE 30-minute strategy call Mark on LinkedIn Mark on Twitter: @MarkWhitby Mark on Facebook Mark on Instagram: @RecruitmentCoach   Subscribe to The Resilient Recruiter If you've been enjoying the podcast, please take two minutes to leave a review. Your review is greatly appreciated because it helps us attract a bigger audience and help more recruiters.  

Episode 365This 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 12/27/2011 - Being featured this week is a portion of the last show from back in 2011…now almost 14 years ago…as I was doing a “Year in Review”. So, this Friday you will journey back with me as we take a look at the top guests, stories and everything else that Jon jammed inside 8 minutes to wet your whistle to hopefully go back and check out the whole show.Maybe, in 2025, I will do a my best to keep weekly notes on the show to do a recap show at the end of the year…those are always fun…but I also feel like those are lame and require very little work because you are just puking back what's already happened…so I probably won't do a recap…but maybe…I am a hypocrite who is always living right in the middle of hypocrisy!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: 12/27/2011Original Full Show Link: CLICK HERE

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.

THE VIBE with Kelly Cardenas presents INCHSTONES - A5 WAGYU - PROVERBS 14 SUBSCRIBE TO MY SUBSTACK https://thevibebykellycardenas.substack.com?r=4nn6y5&utm_medium=ios BUY THE VIBE BOOK ⁠https://a.co/d/6tgAJ4c⁠  BUY BLING ⁠https://shop.kellycardenas.com/products/kelly-cardenas-salon-bling⁠  SUPPORT HIGH FIVES FOUNDATION ⁠https://highfivesfoundation.org/⁠  EXECUTIVE PRODUCER - BROOKLYN CARDENAS ⁠https://www.brooklyncardenas.com/⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/kelly-cardenas/support

Heyy Yall!!! We aint got no guest today, so yall already know this episode is full of demented mischief. We discussed how to deal with people who resent your success and the opportunities you're receiving, Are influencers leveraging religion to stay relevant and keep their spotlight?, The benefits of Wagyu beef & signs that a man is about to bring the thunder during a sensual night of intimacy & so much more. Grab yo drank & Pour Up Pour Crew. Subscribe to our Patreon @ https://www.patreon.com/pourminds SUBSCRIBE TO DREA NICOLE'S YOUTUBE: https://www.youtube.com/@dreanicoleee POUR INTO YOUR POD E-BOOK: https://www.pourminds.com/ SUBSCRIBE TO LEX P'S YOUTUBE: https://www.youtube.com/@LoveLexP SHOP DREA'S LTK: https://www.shopltk.com/explore/Dreanicoleee?web_share_path=creator-shop-share MUSE BEAUTY: https://musebeautycollection.com/ Send Fan Mail To: 1452 Chattahoochee Ave NW GA 30318 United States Wanna leave us a voicemail? Call 678.827.1826 Want Advice? Email us @ askpourminds@gmail.com Want To Be Featured For Item Of The Week? Email Us @: itemoftheweekpm@gmail.com This episode is brought to you by BetterHelp; BetterHelp has connected over 3 million people with licensed therapists. It's convenient and accessible anywhere — 100% online. Learn more and save 10% off your first month at https://www.BetterHelp.com/POURMINDS No annual fees, large security deposits, or credit checks to apply. So start your credit journey with Chime. Sign up takes only two minutes and doesn't affect your credit score. Get started at https://www.chime.com/pourminds. That's https://www.chime.com/pourminds. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to http://www.RocketMoney.com/POURMINDS. Learn more about your ad choices. Visit megaphone.fm/adchoices