Podcasts about Wagyu

A Central Queensland farming family is offering a $25,000 personal reward after 142 Wagyu-cross cattle worth over $200,000 were stolen from their property north of Rockhampton. Joining Jason Matthews on 4BC Breakfast, property co-owner Brigid Price suspects thieves may have exploited drone technology to muster the pregnant cows at night, highlighting a growing $4 million annual cattle theft crisis in Queensland.See omnystudio.com/listener for privacy information.

In today's National Rural News: ** National red meat slaughter is at its highest since 1978 - with processors at capacity, ** A Rockhampton-region farmer offers a $25,000 reward for information leading to the return of Wagyu cross cattle, ** and The Federal Government will permanently maintain its power to subsidise the purchase of imported fuel, Plus the latest from the markets and more. Subscribe to the National Rural News podcast: http://bit.ly/RuralNewsPodcast See omnystudio.com/listener for privacy information.

Content Advisory: This episode contains a candid conversation about childhood abuse, domestic violence, trauma, and a past suicide attempt. Some listeners may find portions of this discussion difficult. Listener discretion is advised. For the first time publicly, Chef Anthony Santos tells the story behind the man and chef he has become. Anthony grew up in a home marked by years of physical and emotional abuse. As a child, he stepped between his stepfather and his mother and younger siblings, often becoming the target himself. The violence eventually escalated to an attack with a machete. At 15, Anthony left home, at one point sleeping outside in the rain with nowhere safe to go. Food became an unexpected way forward. After seeing the joy his uncle's cooking brought to his mother, Anthony began to understand food as something more than a meal—it could bring comfort, connection and, even briefly, a sense of safety. That realization eventually led a teenage Anthony, soaked from walking through the rain, through the doors of a Chinese restaurant looking for work. In this deeply personal conversation, Anthony talks about surviving abuse, leaving home, mental health, therapy, faith, the lasting effects of trauma and the relentless drive that helped shape his career. He also shares what he would tell a young person living through abuse today and why he believes what happened to him can be part of his story without becoming his identity. From the WITM kitchen: Anthony prepared a charred Spanish octopus inspired by his Portuguese roots, followed by a Wagyu ribeye with Japanese purple sweet potato, charred broccolini and a red wine truffle sauce finished with 24-karat gold. The sweet potato incorporated butter, black garlic, fresh garlic and Maldon smoked sea salt, creating layers of sweet, savory, smoky and umami flavor. Today, Anthony Santos is a private chef, entrepreneur, mentor and culinary competitor. But this isn't simply a story about becoming a chef. It's a story about survival, purpose, faith and what one person chose to build from what he endured. Takeaways Survival is part of Anthony's story—not his identity. He speaks openly about nine years of abuse and the long process of separating who he is today from what happened to him as a child. At 15, he chose to get out. Anthony worked multiple jobs, stayed with friends and began building a life outside the home he had grown up in. Food represented something violence couldn't. Watching his uncle cook and seeing his mother smile gave Anthony an early realization that food could create joy, comfort and connection. As he says, cooking looked like a "superpower." The trauma didn't disappear when the abuse ended. Anthony discusses therapy, triggers, relationships, anger, fight-or-flight and the years it took to understand how childhood trauma continued affecting his adult life. His drive and his trauma are connected. When asked how much of the ambition people see in him comes from what he survived, Anthony's answer is striking: "all of it." Faith wasn't a straight line. Anthony speaks candidly about being angry with God as a child, losing his faith and eventually returning to it with a very different understanding of what he survived. His definition of success has changed. After cooking for celebrities, millionaires and billionaires and building a successful career, Anthony says his real pursuit isn't money or possessions—it's a peaceful, purposeful and happy life. He's turning experience into mentorship. Anthony now mentors other chefs, including helping private chefs build sustainable careers, giving him another avenue to pour into people in ways he didn't experience growing up. He speaks directly to young people experiencing abuse. One of the episode's most important moments is Anthony explaining what he wishes he had known as a teenager: tell someone capable of actually helping, seek professional support, prepare for independence and understand that abuse does not determine what your life can become. The chef eventually emerges from the survivor. His charred Spanish octopus and Wagyu ribeye with Japanese purple sweet potato show the artistic, highly visual approach to food that Anthony has developed throughout his career. The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. UNOX - Intelligent commercial cooking technology designed to improve consistency, efficiency, and kitchen performance. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

What does Wagyu look like around the world?This week, the Meat Dudes sit down with Deja Nienaber and Richard Saunders of the World Wagyu Council for a fascinating conversation about the global Wagyu industry.Together we compare the unique perspectives of Japan, Australia, England, Namibia, and the United States while discussing genetics, breeding, consumer education, sustainability, and where Wagyu is headed next.If you've ever wondered how Wagyu differs around the world—or where the global industry is headed—this episode is for you.

izem que ele ouve música clássica, recebe massagem, toma cerveja. E que esses cuidados estariam por trás de uma das carnes mais valorizadas e desejadas do planeta. Quando o assunto é Wagyu, não faltam histórias. Algumas têm explicação. Outras ganharam o mundo como verdade. Mas talvez nenhuma seja tão interessante quanto a história real dessa raça. Antes de virar sinônimo de carne premium e de uma experiência única à mesa, o Wagyu era trabalho. No Japão, esses animais eram utilizados na tração e nas lavouras de arroz. Precisavam ser fortes, rústicos, mansos e leves. A carne nem era o objetivo daquela seleção. Com o tempo, o mundo descobriria sua “beleza interior”: uma capacidade extraordinária de depositar gordura dentro do músculo, alcançando um marmoreio difícil de comparar. Mas produzir Wagyu não tem mágica. Tem genética, manejo e seleção. É preciso medir, rastrear, certificar, acompanhar a carcaça e entender o consumidor. É fazer a genética conversar com o mercado. E é nesse universo que mergulhou Tatiana Caruso, nossa convidada de hoje. Veterinária, mestre em Agronegócio e apaixonada por melhoramento genético, ela trocou a vida profissional em São Paulo pelo campo e encontrou no Wagyu um projeto de vida. Ela acredita que o Brasil ainda tem muito espaço para avançar com a raça, especialmente quando o potencial do Wagyu encontra a realidade da nossa pecuária. Neste episódio, a gente fala de ciência, melhoramento, cruzamento industrial e mercado. Dos mitos que ajudaram a transformar o Wagyu quase numa lenda, mas também das oportunidades que essa raça pode abrir por aqui. Afinal, o que é verdade, o que é exagero e até onde o Brasil pode chegar com esse gado diferenciado? É o que você vai descobrir no bate-papo.See omnystudio.com/listener for privacy information.

Mindaugas ir Lina Balčiauskiai iš Šilutės rajono Gardamo seniūnijos augina limuzinų veislės galvijus ir džiaugiasi veislininkystės rezultatais. Žvelgdami į ūkyje augančius veršelius, ūkininkai jau mato perspektyvius būsimus veislinius bulius ir telyčaites. Reproduktoriai buliai sulaukia gerų įvertinimų ir greitai randa pirkėjus. Ūkininkai nevengia ir eksperimentų. Jie buvo išbandę pasaulyje itin vertinamą japonišką „Wagyu“ veislę, tačiau ši patirtis parodė Lietuvos rinkos ribas.Turistus į Dubingius (Molėtų r.) traukia Radvilų troškinys. Istorinio patiekalo receptą atkūrusi Laura Leškevičiūtė lankytojams siūlo paragauti didikų virtuvės skonio. Norinčiųjų tokios patirties netrūksta.VERSLAS. Jei gali būti lėtasis turizmas, kodėl negalėtų būti ir lėtasis verslas. Ledų manufaktūros „Skonus“ įkūrėjos Loretos Abramavičienės iš Zarasų rajono tikslas – sukurti tokius ledų skonius, dėl kurių būtų verta atvažiuoti į Zarasus. Pasak L. Abramavičienės, vietos autentiškumą kuria ne tik gamta ar paveldas, bet ir unikalūs skoniai, tampantys kelionės tikslo dalimi.Ved. Kristina Toleikienė

After a summer hiatus, David Brown returns to Angus Underground with longtime friend and repeat guest Dave Mullins for a candid conversation about the current Angus business, the cattle market, and the opportunities facing breeders today. David opens with updates from Montana Ranch before diving into his thoughts on the American Angus Association's Data Driven Herd recognition program, the importance of submitting real-world performance data, and recent changes surrounding genetic testing and AI certificate requirements. While never shy about sharing his frustrations, David's larger message remains consistent: meaningful data collection matters, particularly as genomics continue to play a larger role in cattle evaluation. From there, David and Dave turn to what they describe as an unprecedented cattle market. Despite drought conditions, market volatility, and challenges such as New World screwworm concerns, demand for quality Angus genetics remains remarkably strong. They examine why traditional “sale seasons” are becoming less relevant, with successful production and frozen genetics sales happening throughout the year. Dave explains that today's buyers are increasingly willing to invest whenever the right genetics become available—whether they're looking for embryos for an upcoming IVF cycle, a donor cow to advance their program, or genetics that fit a very specific breeding philosophy. Ultimately, the conversation centers on intentionality. David and Dave encourage breeders to determine exactly what they want their program to accomplish, reverse engineer the path to get there, and resist being distracted by industry noise or someone else's definition of success. Whether a breeder focuses on maternal cattle, performance genetics, carcass traits, show cattle, or another segment entirely, there is room within the Angus breed for different approaches. Their message to both established and young producers is simple: build a good product, communicate clearly why it matters, understand your customer, and become exceptionally good at serving your particular segment of the cattle business. Key Discussion Points The return of Angus Underground after a busy summer at Montana Ranch American Angus Association's Data Driven Herd recognition program Why real-world performance data remains important alongside genomics Genetic defect testing and AI certificate requirements Current cattle inventory and historically strong market conditions New World screwworm concerns and cattle-market volatility Record demand for registered Angus cattle and genetics Why traditional spring and fall “sale seasons” are changing Growing opportunities for year-round embryo and semen sales How IVF has changed the timing of frozen-genetics purchases The diversity of today's Angus breeders and buyers Finding the right customer instead of trying to appeal to everyone Building a breeding program around intentionality and consistency “Reverse engineering” your operation from the outcome you want Why breeders should learn from successful programs—even those with completely different philosophies Opportunities for young people looking to build careers in the cattle industry  

Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026.Why This Episode MattersDiscover how the American beefsteak became a tool for political organizing in New York and New Jersey.Learn the feast's essential rules: endless meat, bread as a plate and no concern for remaining clean.Hear how Prohibition and women's suffrage changed public drinking—and the beefsteak itself.Find out how New Jersey preserved the tradition after it faded elsewhere.The ConversationMark Pascal, Francis Schott and Sother Teague take the stage together to explore one of America's messiest, and most political, dining traditions.The American beefsteak began as a nineteenth-century feast where politicians served voters and ward leaders all the steak and beer they could handle. Matching aprons erased the appearance of social rank, and the room became a place to reward loyalty, recruit supporters and build political alliances.The panel lays out the beefsteak's non-negotiables: slices of beef served continuously on pieces of bread, no forks, no knives and traditionally no napkins. Diners eat the meat, stack the bread and use their aprons to wipe their hands. As Sother puts it, the guiding principle was “opulence over elegance.”They trace the tradition through Tammany Hall, organized labor and the East Side–West Side beefsteak rivalry. They also examine how Prohibition and women's suffrage helped transform the formerly all-male event into a more social and mixed-gender gathering.When beefsteaks began disappearing after World War II, New Jersey butcher Garrett “Hap” Nightingale revived them as fundraisers for fire departments, churches, and community organizations. The conversation also compares the beefsteak with Southern pig pickin's, crab boils, clambakes and pancake breakfasts.Along the way, Sother recounts the six-plane journey that brought him to Tales, while Mark and Francis explain how they transported steaks, produce and Himalayan salt bricks from New Jersey to New Orleans.The evening's menu includes brisket, roast beef, Wagyu, house-made mozzarella and steaks finished on 500-degree salt bricks. Steak sauce is permitted, although putting it on the Wagyu may cause Francis emotional distress.Guest BioSother Teague is a bartender, hospitality professional and drinks historian best known for Amor y Amargo and Overthrow Hospitality. He is also a co-host of The Speakeasy and Sauced podcasts.Timestamps00:00 Live from the House of Suze at Tales of the Cocktail02:15 What is an American beefsteak?05:00 Tammany Hall, political organizing and “opulence over elegance”10:00 Six planes, ten cooler bags and salt bricks on an airplane13:00 Excess, Prohibition and the end of the all-male beefsteak21:00 How New Jersey revived the tradition23:00 Pig pickings and other regional communal feasts25:00 Wagyu, salt bricks and the steak-sauce debateInfoSother Teague https://www.overthrowhospitality.com/teamPodcasts: The Speakeasy, SaucedRecorded AtHouse of SuzeTales of the CocktailNew Orleans, LouisianaFeatured PartnersSuze and BCIOld ForesterSerene Craft Beer DistributorsSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Chris Wooldridge of the Zionsville Chamber, and Willy from Willy's Wagyu stopped by for a chat with Matt Pelsor about this year's event, happening Saturday, August 1st.

This week, Dennis Voznesenski, CBA's Agricultural Economist, interviews Stockyard CEO Lisa Sharp. Stockyard is a Wagyu and Angus beef business based in Queensland. It operates across much of the beef supply chain, from breeding and feeding cattle through to exporting beef. At any given time, Stockyard's Kerwee Feedlot can have up to 20,000 cattle on feed. Its export markets include Japan, South Korea, the Middle East, the domestic Australian market and other parts of Asia. Dennis and Lisa sit down to discuss seasonal conditions, export markets and cattle breeds.

This might be our most international Wagyu conversation yet.Joining us are Yuta Abe from Japan and Jessie Chiconi from Australia as we compare how the world's three largest Wagyu-producing countries approach genetics, feeding, farming, cooking, and eating Wagyu.From Hokkaido feedlots and Japanese food culture to Australian breeding programs and the growing American Wagyu industry, this episode explores why there isn't just one "right" way to produce great Wagyu—and why every country has something to teach the others.If you love beef, this is an episode you won't want to miss.Get in touch with Jessie Chiconi: www.4cconsultancy.orgGet in touch with Yuta Abe on Facebook: https://www.facebook.com/yuta.abe.374

We're back at Casa Verde for Episode 152 with a wide-ranging, candid conversation that takes a few unexpected turns. We kick things off with a check-in on the Tour de France—analyzing Tadej Pogačar's mountain dominance, high-speed descending errors in the peloton, and the brutal realities of pro road racing. We also dive into the shifting action camera market, breaking down GoPro's financial struggles and $20M emergency financing, why DJI and Insta360 own the space, and the privacy implications of Meta smart glasses.The core of this episode is a transparent, real-talk update from Kevin following a frustrating neighborhood crash caused by an unmarked roadwork sign sitting right in the middle of a local bike path. What started as an urgent care visit for nine stitches in his thumb and a massive hip hematoma led to an ER CT scan—and an unexpected, incidental discovery of an asymptomatic mass on his kidney. Kevin shares his unfiltered perspective on the diagnosis, why he considers the bike crash a weird blessing in disguise, and his absolute refusal to stop riding bikes.This entire experience has lit a fire under our local advocacy efforts. With federal bicycle infrastructure funds being redirected away from critical long-distance projects like the Northeast Texas Trail (NETT) and the Great American Rail-Trail, grassroots community organization matters more than ever. We lay out the vision for the September 19th Midnight Massacre weekend: bringing North Texas cycling organizations (DORBA, FWIMBA, Big Pig, and more) together under one roof to rally for better local infrastructure and rider safety.To wrap things up on a lighter note, Chef Brad breaks down the culinary madness of his latest 9-course rye whiskey pairing dinner—featuring chilled sweet corn and peach soup, 53-day dry-aged Wagyu, and horchata tres leches—before diving into the everyday headaches of DIY car repair and pool filter battles.Support Local Advocacy: Whether you ride gravel, road, or MTB, get involved with your local clubs and trail organizations. We want to see representatives from across North Texas out with us this September!ShiftLess Podcast: Available on YouTube, Spotify, Apple Podcasts, and wherever you get your audio.Leave a comment below with your thoughts on action cam setups, your local trail infrastructure, or just to share your support. Stay safe out there, look ahead on the trail, and go ride your bike!00:00 Hot Open And Tour Talk01:23 Tour Crashes And Inexperience03:50 GoPro In Trouble05:08 Upgrade Cycles And Sensors08:52 Used Gear Pricing Reality13:48 Why Film Everything16:42 Social Apps And Chopped Unk18:35 Midnight Massacre Community Plan20:52 Funding Cuts Hit Trails28:09 Neighborhood Ride Crash Story35:13 Construction Hazards On Bike Lanes38:27 Bike Paths and Culture39:16 Crash and Urgent Care43:14 Hematoma and ER Trip48:53 Kidney Mass Discovery52:32 Next Steps and Insurance01:03:06 Whiskey Dinner Breakdown01:12:36 Pool Problems and Florida Pools01:16:46 Compression Shorts and Advocacy01:18:28 Cycling Hate and Closing

July 13, 2026 ~ Chris Renwick and Lloyd Jackson discuss an upcoming July 21st fundraiser with Alec Kanno at Sexy Steak and Legal Aid and Defender Association CEO Michelle Johnson. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Matt Bissonnette grew up in a remote Alaskan village, read every SEAL book he could find, and made it all the way to SEAL Team 6. Fourteen years in the Navy, 13 straight combat deployments, team leader at the command, and one of the operators on the third floor of the bin Laden compound. In 2012, writing as Mark Owen, he published No Easy Day — and spent the next decade paying for it. The DOJ came after him for skipping pre-publication review, took every penny the book made, and left him on a 15-year payment plan. We get into what he actually saw that night in Abbottabad, the audio-recorded debrief, and why the competing narratives don't hold up tactically. Then the aftermath: 10-hour DOJ interrogations, being cut off from his own community, and getting to the point of putting a gun to his head. We also cover the hypocrisy of leadership selling their own stories, the award system, funerals he couldn't attend, and why he's now raising Wagyu cattle and self-publishing his third book, No Easy Way. No Easy Way:  https://mattbissonnette.com/ Join the Cleared Hot newsletter:  https://www.clearedhotpodcast.com Take the Operator Code Assessment: https://www.theoperatorcode.com Today's Sponsors:  Montana Knife Company:  https://www.montanaknifecompany.com BetterHelp: Sign up and get 10% off at https://www.BetterHelp.com/clearedhot

In this episode of A Table in the Corner, I sit down with chef Jaycee Ferreira of East City Grill & Yakiniku in Cape Town's growing Harrington Street precinct. We explore why so many chefs are drawn to Japan, and how a trip to Tokyo opened JayCee's eyes to a side of Japanese food culture far beyond sushi.We talk about his journey into hospitality, the challenge of combining a steakhouse and a traditional yakiniku experience under one roof, and the farm-to-fork philosophy behind the restaurant's own Wagyu beef programme. Along the way, we discuss umami, nose-to-tail cooking, restaurant precincts, and why Japanese cuisine continues to inspire chefs around the world.A thoughtful conversation about food, culture, craft and finding new ways to tell familiar stories through cooking. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

In this episode of A Table in the Corner, I sit down with Henning Klopper, co-founder of Zuney Burger, to explore how a small farm-to-fork burger business from the Eastern Cape grew into one of Cape Town's most talked-about restaurant brands, and my absolute favourite burger. Fresh off recognition from Time Out as one of the world's best burger restaurants and a place on the 101 World's Best Burgers list, Henning reflects on the attention with characteristic humility, insisting there's still plenty to learn. Our conversation goes well beyond burgers. We talk about building a business around the family's Wagyu cattle, respecting every stage of the value chain, why consistency matters more than perfection, and the realities of growing from a single shop to multiple locations without compromising quality. Henning also shares insights into restaurant economics, central production kitchens, equipment, sourcing and why telling customers the truth about your ingredients is always the best strategy. It's an honest conversation about craftsmanship, hospitality and entrepreneurship, and about building a restaurant brand that grows by staying true to its values rather than chasing trends.www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

This week I'm joined by Jack Skehan from West Waterford Wagyu.We talk about:• What makes Wagyu beef unique• Direct-to-consumer farming• Supporting local Irish farmers• Why young people are leaving farming• Farm-to-fork food systems• Food quality and healthy fats• Building a farming business through social mediaA fascinating conversation about the future of Irish farming, premium food and connecting consumers directly with producers.Connect with Jackwww.westwaterfordwagyu.comInstagram - Westwaterfordwagyu Stay tuned, stay classy and keep it organic.Colman

Epic Jerky is on deck this week for You Tried Dat?? as three flavors battle it out: Chicken Sriracha Strip, Venison Salt & Pepper  Strip, and Waygu Beef Steak Strip.  The gang also discusses a Joey Chestnut fight and crowns another winner of a Duos Tournament. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Today I had Kate on the R2Kast

Most Americans know Japanese Wagyu for one thing: A5 marbling.But there's a lot more to the story.In this episode, we sit down with Yuta Abe, a Wagyu tour guide, agricultural interpreter, and industry insider based in Hokkaido, Japan, to explore the history, culture, and realities of Japanese Wagyu.We discuss the origins of Wagyu cattle, how Japanese Black cattle became the dominant breed, the development of Akaushi and the other Wagyu breeds, and how Wagyu genetics eventually spread around the world. Yuta also helps clear up common misconceptions about Kobe beef, A5 grading, beer-fed cattle, massages, and how Wagyu is actually raised and consumed in Japan.Along the way, we dive into yakiniku, sukiyaki, shabu shabu, regional Wagyu brands, terroir, feeding programs, and why many Japanese producers focus on flavor, environment, and ranching philosophy just as much as marbling.Whether you're a rancher, butcher, chef, or simply a beef lover, this episode offers a fascinating look inside the world of Japanese Wagyu and helps explain why great Wagyu is about much more than a grade.Topics include:• The history of Japanese Wagyu• Japanese Black vs Akaushi• How Wagyu genetics reached the United States• Kobe beef and regional Wagyu brands• How Wagyu is actually eaten in Japan• Wagyu terroir and feeding programs• Common myths and misconceptions• What American beef producers can learn from JapanFollow Yuta Abe: https://www.facebook.com/yuta.abe.374Follow The Meat Dudes:www.themeatdudes.comLearn how to cook American Wagyu:https://www.youtube.com/@TheMeatDudesApprovedWagyuMap

What does a cow actually cost to run?At Kerin Ag, every kilogram of utilisable feed has a value attached to it. That allows Joe Kerin and the team to measure whether an animal is genuinely paying its way.In this episode, Joe joins Mark to discuss how putting a dollar value on each kilogram of grass they grow led them to choose Wagyu over Angus. As any Kerin would, Joe has done the numbers and compared Wagyu cows with larger recipient cows, based on the weaning weight of their calves relative to the kg of dry matter consumed by the cows. And, as predicted, the moderate-sized cow is far more efficient than the larger Angus X recipients. Joe also discusses the role of genomics in Wagyu breeding. As they are a breed with a very narrow gene pool and are bred for carcass-related attributes, genomics is incredibly important, and Joe utilises it to its fullest.Tune in to learn how to turn grass into money - this time with cattle.Head Shepherd is brought to you by neXtgen Agri International Limited. We help livestock farmers get the most out of the genetics they farm with. Get in touch with us if you would like to hear more about how we can help you do what you do best: info@nextgenagri.com.Thanks to our sponsors at MSD Animal Health and Allflex, Heiniger Australia and New Zealand, and ProWay Livestock Equipment. Please consider them when making product choices, as they are instrumental in enabling us to bring you this podcast each week.Check out the MSD range HERECheck out Allflex products HERECheck out Heiniger's product range HERECheck out ProWay's product range HERE

Our children are living in a lopsided world where the internet is often working against them, and there's no way to entirely avoid that. That's exactly why Kristen Jenson wrote her best-selling book, Good Pictures, Bad Pictures, a guide to equip you to have these essential conversations with your children to help them when they inevitably come across adult content. Kristen's Website/Books: www.defendyoungminds.com/booksHer books Amazon: https://amzn.to/43NTl27NEW: Check out our Merch store! https://shop.lilaroseshow.com/Join our new Patreon community! https://patreon.com/lilaroseshow - We'll have BTS footage, ad-free episodes, and early access to our upcoming guests.A big thanks to our partner, EWTN, the world's leading religious network! Discover news, entertainment and more at https://www.ewtn.com/ Check out our Sponsors:-Presidio Healthcare: Healthcare and doctors who share your values. Visit: https://www.presidiocare.com/lila -Hallow: https://www.hallow.com/lila Enter into prayer more deeply this season with the Hallow App, get 3 months free by using this link to sign up! -Good Ranchers: https://go.goodranchers.com/lila Purchase your American Meat Delivered subscription today and get free WAGYU burgers with any Father's Day Box -Cozy Earth: Better Sleep, Brighter Days - Get the highest quality sleep essentials for 20% OFF at https://cozyearth.com/lila

In this episode, Nick sits down at Subsummit with Kit Stanwood, founder of Golden Tallow, a luxury Wagyu tallow skincare brand.Unlike many founders who join the show after scaling to millions, Kit is actively building her business in real time. From sourcing ingredients and creating products to leveraging AI tools, this episode offers a behind-the-scenes look at modern entrepreneurship.Kit shares how she launched her first skincare product, used customer feedback to develop new products, built a Shopify store from scratch, and manages her business as a solopreneur with AI-powered workflows.Guest:Kit StanwoodWebsite:https://goldentallow.comInstagram:https://www.instagram.com/goldentallowTikTok:https://www.tiktok.com/@goldentallowYouTube:https://www.youtube.com/@GoldenTallowWhat You'll Learn:How to launch a skincare brand from scratchWhy customer-led product development worksHow AI acts as a solopreneur's co-founderBuilding systems before scalingCreating products your audience actually wantsLeveraging personal branding for ecommerce growthHow to use Shopify as a solo founderThe future of AI-powered entrepreneurshipKey Takeaways:00:51 Entrepreneurial Skillset for Success01:52 Smart Sourcing: Samples & Quality02:40 Funding First Product Batches03:25 Wagyu Tallow Skincare Innovation06:53 Solopreneurship with AI Co-Founders08:11 Customer-Led Product Development12:09 Documenting Business Processes: Scaling16:24 Leveraging Personal Brand for Sales19:36 Solopreneur Mental Health Strategies21:31 AI: Solopreneur's Unfair Business Edge25:33 What's Next for Golden Tallow?EXCLUSIVE WWS OFFERS:Winning With Shopify listeners get 20% off the first three months of Seguno Email Marketing with code WWS20: ⁠⁠⁠⁠⁠https://www.seguno.com/winning-with-shopify-podcast⁠⁠Check out Yoast and get 15% off ALL monthly Shopify purchases for the first 6 months using code WWS15! ⁠⁠⁠⁠https://yoast.com/winningwithshopify-exclusive/⁠⁠⁠⁠Get a short, tactical session with insights on things like tax reconciliation, returns, compliance, and more - all led by experts from the tools top brands rely on. Sign up now at ⁠⁠⁠⁠https://taxcloud.com/summer/⁠⁠⁠⁠Join the bootcamp and elevate your inventory game: ⁠⁠⁠⁠https://info.brightpearl.com/winning-with-shopify-holiday-planning-bootcamp⁠⁠⁠⁠Follow us on socials:https://www.instagram.com/winningwithshopifypodcast/https://www.tiktok.com/@winningwithshopifyhttps://www.youtube.com/@winningwithshopifyJoin our newsletter: https://wwspodcast.com/Proudly powered by https://spec.digital/, a world class SEO Agency and PPC AgencyBecome a sponsor: https://wwspodcast.com/pages/sponsorship

You just spent months building a relationship through one of the most stressful, emotional purchases of someone's life. Then the deal closes, you cash the check, and you move on. Sound familiar? In this conversation, we get into the post-closing system most agents never build, and why it might be the single biggest leak in your business. The real estate industry trains us to be world-class at finding new buyers and sellers, and almost nothing on what to do with the ones we already have. We unpack the four-phase post-closing program we built ( free at https://tentenths.co/postclosing ), the Four Seasons Vail check-in moment that Garrett still tells people about years later, the Hall Steakhouse handwritten note and the bite of Wagyu that ruined every steak after it, the day-after-closing call most agents are too afraid to make, the lifestyle check-ins that uncover whether the reason they bought is actually being fulfilled, and the annual market impact report that turns a one-time client into a 20-year relationship. We also get into what we believe is the fix. The best part: the cost to acquire a referral is a fraction of the cost of a paid lead, and the relationship is already warm. It comes down to compressing your touches in the first 30 days, then settling into a six-month cadence that just keeps the energy going. Done right, you stop having to find the next deal because the next deal keeps finding you.

Jacob Moshokoa, in for Pippa Hudson, speaks to Henning Klopper, founder and director of Zuney Burgers, whose signature burger was recently voted the second-best burger in the world by Time Out. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

What exactly is Akaushi Wagyu, and how is it different from Japanese Black Wagyu?This week, The Meat Dudes sit down with Seth Christensen of Christensen Genetics for a fascinating conversation about Akaushi (Japanese Red Wagyu), cattle genetics, marbling, beef quality, and why Wagyu is far more diverse than most consumers realize.From A5 beef in Japan to Fullblood, Purebred, and F1 Wagyu raised across the United States, Seth explains why Wagyu should be viewed as a spectrum—not a single product. We also discuss the role genetics play in the eating experience, common misconceptions about Akaushi, Wagyu health claims, traceability, and why knowing where your beef comes from matters more than ever.Whether you're a rancher, chef, butcher, or simply someone who loves great steak, this episode offers a unique look at the future of American Wagyu and the people helping shape it.Learn more about Christensen Genetics: https://www.christensengenetics.comSeth Christensen's Wagyu Podcast: https://gotanycows.buzzsprout.com

Will Unbound Gravel be the proving ground for 32-inch wheels? In episode 145 of the ShiftLess podcast, we dive into the latest industry rumors, including the highly anticipated debut of 32-inch gravel bikes by top-tier pros. We also break down major cycling news, from the unfortunate closure of Niner Bikes to the triumphant return of Paragon Machine Works and SRAM's groundbreaking legal victory over the UCI.Beyond the bikes, we preview the Traka gravel race's push to become Europe's premier event, discuss optimal sous vide steak techniques, and outline a detailed business plan for bringing authentic New Orleans-style po'boys to Texas.Unbound Gravel Preview & Rumors: Speculating on course conditions, wildcard contenders, and the potential debut of 32-inch wheels from major brands like Scott and Specialized.Industry Shakeups: Discussing the end of Niner Bikes, the legacy of 29ers, and the rescue of Paragon Machine Works by Firsthand Framebuilding.SRAM vs. The UCI: Breaking down SRAM's successful appeal against the UCI's restrictive gearing rules.The Global Gravel Scene: Analyzing the Gravel Earth Series and whether the Traka will rival Unbound as the premier international gravel event.Culinary Ventures: Debating the ideal sous vide times for dry-aged Wagyu and brainstorming the logistics of opening a dedicated, nostalgic po'boy shop.Unbound Gravel 2024, 32 inch wheels gravel bike, Niner Bikes closing, Paragon Machine Works, SRAM UCI gearing rule, Traka gravel race, ShiftLess Podcast, gravel cycling news, custom frame building, sous vide steak, cycling industry updates.Unbound Gravel Rumors, 32-Inch Wheels, and Bike Industry UpdatesTwo hosts record at Casa Verde on Memorial Day and preview Unbound Gravel, focusing on a rumor that a top-tier pro—possibly Cam Jones on a Scott—will race a 32-inch wheel bike, debating sponsor-driven exposure vs performance, estimating how many 32s might appear, and noting muddy conditions could change equipment choices. They discuss elite start list curiosities, wild-card threats, course changes, weather forecasts, and Lauren potentially being the oldest Lifetime Grand Prix athlete with podium chances. Industry news includes Niner ceasing production to focus on Huffy, Paragon Machine Works being revived via acquisition of stock, machinery, and IP by a Portland custom builder, and SRAM winning an appeal against the UCI's proposed 54x11 gearing limit. They touch on DT Swiss dynamo hub internals, Tour Divide timing, Traka's push to become a premier European gravel series, and end with personal updates plus extended talk about sous vide, dry aging, and a potential po'boy shop concept.00:00 Wisdom and Casa Verde01:32 Unbound Rumor Mill02:42 Scott 32-Inch Bombshell07:03 Start List Mysteries09:29 Course and Weather Watch13:54 Over Under on 32s19:09 Wheel Size Talk19:52 Niner Shuts Down24:09 EBB vs Sliding Dropouts26:23 Paragon Returns30:59 Tire Trends Then Now36:20 Dynamo Hub Deep Dive38:42 Tour Divide Preview40:49 Family Updates and Natchez Eats44:27 Pidcock and Pro Chatter46:10 Traka Versus Unbound47:58 Series Drama And Cheating49:43 Routes Dates And Pit Stops51:40 Indoor Camping Hub Idea54:29 Texas Gravel Arrow Wins55:28 SRAM Beats UCI Rule57:43 32 Inch Wheel Speculation01:02:34 Bike Shop Visit And Becky01:04:12 Memorial Day Food Plans01:05:33 Sous Vide And Swordfish01:09:53 Po Boy Shop Blueprint01:16:32 Location POS And Delivery01:26:37 Food Peddler And Minden01:29:05 Wrap Up Ride Your Bike

Ein neuer Sonntag, eine neue Folge Edeltalk für euch auf die Ohren! Dominik ist in Japan und Kevin in Deutschland – ja, ihr habt richtig gehört! Weshalb Flüsse scheiße sind, wie man sich bisexuell anziehen kann und warum Dominik eine Müllhummel ist, erfahrt ihr in dieser Folge.

Send us Fan MailSummer is sizzling early in Las Vegas! Electric Daisy Carnival (EDC) just rolled through town, and we've got the wrap-up on the music, the massive crowds, and that wild parade.Then, we dive into the ultimate Las Vegas burger and sandwich boom. The brand new Redhead Burger opened at the Grand Canal Shoppes, and SoCal favorite "The Hat" is here with its world-famous pastrami. Plus, we hit up Downtown Las Vegas to talk about the viral Wagyu concept NADC Burger (Not A Damn Chance). We sat down one-on-one with pro-skateboarder and co-founder Neen Williams.Looking for a cool escape just off the Strip? We take you inside the brand-new Infinity Museum—an incredible, immersive photo museum that features the world's largest kaleidoscope installation and mind-bending projection art.Finally, we track down a stunning new 3D billboard on the Strip you absolutely have to see to believe, and wrap things up with a star-studded celebrity watch—from pool dayclubs to Sir Elton John performing for the Raiders Foundation gala.Links & Resources Mentioned in This Episode:Infinity Museum: Plan your visit at infinitymuseum.com ($40 Adults / $30 Kids)NADC Burger: Check them out on 6th & Carson in Downtown Las Vegas.Redhead Burger: Located inside the Grand Canal Shoppes at The Venetian.The Hat: Located on S. Rainbow, just north of the 215.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. It's FREE! VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).   

McGrath contemplates how Wagyu was brought to the North West of England, while a shocking story about a flock of sheep brings tears to our eyes... Also, we debunk the main myth about Disneyland.

Live from the Mostly Superheroes podcast booth at Foodies Eat First Fest in Downtown St. Louis

47e6GvjL4in5Zy5vVHMb9PQtGXQAcFvWSCQn2fuwDYZoZRk3oFjefr51WBNDGG9EjF1YDavg7pwGDFSAVWC5K42CBcLLv5U OR DONATE HERE: https://www.monerotalk.live/donate GUEST LINKS: https://x.com/uberbleu_ TIMESTAMPS (00:00:00) Monerotopia Introduction. (00: 11:50) Monerotopia Price Report Segment w/ Bawdyanarchist. (00:53:55) Monerotopia Guest Segment w/ Tony. (00:56:37) Monerotopia News Segment w/ Tony. (00:58:29) LibreGuide is live and only accepts XMR. (00:59:45) You need Monero. (01:00:30) Monerica. (01:02:08) Canada is looking into banning crypto ATMS (01:03:26) The Meritocrat post. (01:04:36) Coincards.com (01:06:05) Greece is moving toward a total ban on anonymous account on social media. (01:09:44) Justin Amash post. (01:10:24) Monero FCMP++ integration codebase started. (01:10:47) Bitcoin Vegas. (01:12:25) Lola L33tz. (01:13:28) Iran using XMR in the future? (01:13:53) "Monero is the real bitcoin" (01:20:19) U.S will take control of Cuba. (01:21:36) Joe Rogan. (01:25:43) Rep Lauren Boebert. (01:28:33) Monerotopia Guest Segment w/ WebWipe. (01:49:01) Monerotopia Viewers on Stage Segment. (02:20:22) Monerotopia Final. NEWS SEGMENT LINKS: Libre guide for independent media accepts XMR: https://www.reddit.com/r/Monero/comments/1t13ke9/libreguide_is_live_and_monero_is_the_only_crypto/ You need XMR: https://x.com/blockchainchick/status/2047378664254222416?s=20 Code isn't crime: https://x.com/thorchain/status/2050334538740461840?s=46&t=mVZ0A2C1_bwwnAvgawJjlw XMR is the real BTC: https://x.com/xmrvoid/status/2050383427996688821?s=46&t=mVZ0A2C1_bwwnAvgawJjlw XMR top 15 despite it being hated by CEXs: https://x.com/monericaproject/status/2050568858956644552?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Data collection for farming on xmrbazaar: https://x.com/themerit0crat/status/2049932479700533371?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Canada wants crypto ATMs banned: https://x.com/coincards/status/2049889063788777917?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Scanning faces at protests: https://x.com/wallstreetapes/status/2048872451543855448?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Support coincards: https://x.com/coincards/status/2050317255997825278?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Greece is moving to a total ban on social media anonymity: https://x.com/intcyberdigest/status/2049228870260596823?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Iran and XMR?: https://x.com/sebp888/status/2049340824312574241?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Say goodbye to private communication: https://x.com/justinamash/status/2049606000622121146?s=46&t=mVZ0A2C1_bwwnAvgawJjlw 450 million of Iranian crypto seized: https://x.com/kobeissiletter/status/2049702745783882104?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Non custodial devs to KYC users: https://x.com/l0lal33tz/status/2049831030870188182?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Driver monitoring cameras in EU: https://x.com/offguardian0/status/2049887864172032494?s=46&t=mVZ0A2C1_bwwnAvgawJjlw FCMP++ integration has started: https://x.com/monero/status/2050286174321746086?s=46&t=mVZ0A2C1_bwwnAvgawJjlw US will take control of Cuba immediately: https://x.com/coinbureau/status/2050398620122300521?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Joe Rogan on privacy: https://x.com/tftc21/status/2050232471904804935?s=46&t=mVZ0A2C1_bwwnAvgawJjlw BTC vegas: https://x.com/cakewallet/status/2050362303493939201?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Banks won: https://x.com/nic_carter/status/2050369765844087214?s=46&t=mVZ0A2C1_bwwnAvgawJjlw Wagyu: https://x.com/doingfedtime/status/2050533515993956444?s=46&t=mVZ0A2C1_bwwnAvgawJjlw SPONSORS: PRICE REPORT: https://exolix.com/ GUEST SEGMENT: https://cakewallet.com & https://monero.com NEWS SEGMENT: https://www.wizardswap.io XMR.BAR: https://xmr.bar Don't forget to SUBSCRIBE! The more subscribers, the more we can help Monero grow! XMRtopia TELEGRAM: https://t.me/monerotopia XMRtopia MATRIX: https://matrix.to/#/%23monerotopia%3Amonero.social ODYSEE: https://bit.ly/3bMaFtE WEBSITE: monerotopia.com CONTACT: monerotopia@protonmail.com MASTADON: @Monerotopia@mastodon.social MONERO.TOWN https://monero.town/u/monerotopia Get Social with us: X: https://twitter.com/monerotopia INSTAGRAM: https://www.instagram.com/monerotopia DOUGLAS: https://twitter.com/douglastuman SUNITA: https://twitter.com/sunchakr TUX: https://twitter.com/tuxpizza

This week on the HowToBBQRight Podcast, with summer right around the corner, it sure is cold down here (00:17)! Shoutout to Jessie from Avocados on Demand for the huge order of avocados (04:44). I whipped up the viral Crunchwrap Supreme casserole for dinner this week, and it was killer (12:01)! Y'all have had Wagyu burgers before, but what about Wagyu hot dogs (15:03)? I made a strawberry crunch bar this week, and it might be the best dessert I've ever made (23:51). We drove all the way to Nashville to try out the new BBQ menu at Shake Shack, and it was a feast (26:35). If you're smoking a bone-in pork loin, here's how to get it done (36:05). Got some thicker strip steaks? Reverse sear them to perfection (40:11). Luzianne Tea is now the official tea of the HowToBBQRight Podcast (43:17)! Ben from Krack's Country Cookin whipped up a white sauce cucumber salad, and we might have to recreate it (44:28). Finally, we're gearing up to cook BBQ for over 300 people at the Palmer Home (45:56)!

This week on Sibling Rivalry, Bob and Monét ask if you need to compliment back when you receive one, who is on their Close Friends on Instagram, and if they rotate clothes or just rewear what's clean. They get into their nail fantasies and ask if Bob is a cowboy girlie. Bob shares his recent dentist experience and wonders if everyone should use a Waterpik and why Monét keeps yelling "Liza." Then it's all about their ideal burger, how much bacon counts as a bacon burger, Wagyu beef, pickles on burgers, and which chains to avoid. Plus, Blooming Onion vs. Awesome Blossom, best fries, and whether chicken tenders are just a sauce vehicle. Thanks to our sponsors: Head to https://www.squarespace.com/RIVALRY to save 10% off your first purchase of a website or domain using code RIVALRY! Join the millions who are already banking fee free today at Chime.com/RIVALRY. Go to HomeChef.com/RIVALRY for 50% off and free shipping for your first box! Get 20% off your DeleteMe plan when you go to joindeleteme.com/RIVALRY and use promo code RIVALRY at checkout. Head to WaldenU.edu and take that first step. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on Sibling Rivalry, Bob and Monét ask if you need to compliment back when you receive one, who is on their Close Friends on Instagram, and if they rotate clothes or just rewear what's clean. They get into their nail fantasies and ask if Bob is a cowboy girlie. Bob shares his recent dentist experience and wonders if everyone should use a Waterpik and why Monét keeps yelling “Liza.” Then it's all about their ideal burger, how much bacon counts as a bacon burger, Wagyu beef, pickles on burgers, and which chains to avoid. Plus, Blooming Onion vs. Awesome Blossom, best fries, and whether chicken tenders are just a sauce vehicle. Thanks to our sponsors: Head to https://www.squarespace.com/RIVALRY to save 10% off your first purchase of a website or domain using code RIVALRY! Join the millions who are already banking fee free today at Chime.com/RIVALRY. Go to HomeChef.com/RIVALRY for 50% off and free shipping for your first box! Get 20% off your DeleteMe plan when you go to joindeleteme.com/RIVALRY and use promo code RIVALRY at checkout. Head to WaldenU.edu and take that first step. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brazil may be the world's largest cattle producer… but its Wagyu industry is still just getting started.In this episode, we sit down with Brazilian Wagyu researcher and breeder Dr. Ricardo Zanella to break down how Wagyu is growing across Brazil and South America, and why the rest of the world should be paying attention.We cover:• How Wagyu first came to Brazil• Why Brazilian Wagyu tastes different than U.S. Wagyu• Full Blood vs Crossbred Wagyu in Brazil• Brazil's strict traceability and DNA verification system• Why environment matters more than most people think for marbling• The health benefits of Wagyu• The future of South American Wagyu productionIf you want to understand where the global Wagyu industry is headed, this episode is a must-watch.To get in touch with Dr. Ricardo Zanella: ricardozanella@upf.br

This May Bank Holiday weekend, something new and exciting is coming to Miltown Malbay. Kind Kitchen @ Design Bank is a vibrant pop-up food court bringing together local producers, talented chefs, and flavours from around the world—all in a unique, community-focused setting. From Wagyu burgers and Caribbean street food to tapas, crepes, and Italian favourites, it's a celebration of food, culture, and connection. Alan Morrissey was joined by the people behind it all—founder Aoife O'Malley and Wagyu producer Garreth Quinlivan. Image © Clare Fm

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Lilac Tiger | Chef Zubair Mohajir | Share Our StrengthBite Tuoso | Van Leeuwen | Cafe Panna | Hallie MeyerSoul & Smoke BBQ | Soul & Smoke FoundationWhat Could Possibly Go Right by Danny Meyer Unreasonable Hospitality: The Field Guide by Will GuidaraTake It Personal by David Grutman Guesting by Gail SimmonsWhite Bark Workwear | Chef Chris BiancoThe Spice House | Garlic Pepper Butcher's RubFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

The LA food media landscape is exploding in 2026, and it's getting harder to keep up. From the return of Gourmet to the rise of Caper Media, RAVENOUS, and LA Material, new outlets are reshaping how restaurants, culture, and criticism are covered.In Part 1 of this episode, Luca and Father Sal break down the biggest food media launches of the year, debating which platforms actually have staying power, what business models might work, and why food media still struggles to scale beyond local audiences. On Chef's Kiss / Big Miss, they get into the dilution of Wagyu in America, the rise of African diaspora fast-casual concepts, a $300 steakhouse cocktail, and a fast food chain leaning hard into RFK Jr.–era food politics.Then in Part 2, chef Christian Yang of Yang's Kitchen joins the show to talk about building one of LA's most distinctive restaurants and launching his new kombucha brand, Joimo, as he expands from hospitality into CPG. --Presented by mva.wine - the uncharted side of wine.

This week Jay and Brian are talking all things salt—from dry brining to those final finishing touches that bring a cook to life. Whether you're seasoning ahead of time or dialing it in right before serving, they break down how salt plays a role every step of the way.

Sometimes going on a trip is better than no trip at all and our three nights in Kyoto proved it. We fit in so much, I have zero regrets, and I'm sharing everything: what we did, what I'd do differently, and why you don't have to do it perfectly to have an incredible time. In This Episode You'll Learn ✔ How we got from Tokyo to Kyoto on the bullet train using the Smart Ex app and what we learned about IC cards (Suica vs. ICOCA) for the whole family ✔ Why we stayed at the Hyatt Place Kyoto and how we booked it using free night certificates and points ✔ Our honest review of Nishiki Market what to eat, how much time to give yourself, and how it's cash only ✔ What the Samurai Ninja Museum experience was actually like (hint: throwing stars and blowing darts are involved) ✔ The Sakura Light Festival at Nijo Castle, a cherry blossom illumination event I stumbled upon that ended up being magical ✔ Why I switched our Day 2 plans and prioritized Fushimi Inari first, and why I'd do it again ✔ The VoiceMap app walking tour that made Fushimi Inari one of the coolest experiences of the whole trip ✔ The "secret" bamboo grove at Fushimi Inari, what I know, what I couldn't find, and what I'd do differently ✔ Our full Nara day: feeding the deer (it's a little chaotic, here's what to know), seeing the Great Buddha, and why both my kids said Nara was their favorite ✔ Ramen Row at Kyoto Station how to find it, why it's worth it, and what we ordered ✔ The kimono fitting and tea ceremony at Camellia Flower Tea House in the Gion district why I'd book it earlier next time and what I wish I'd known ✔ Why I didn't book dinner reservations that last evening and why that was the right call ✔ Seven-Eleven Japan breakfast the smoothie machines, egg salad sandwiches, and the whipped cream fruit sandwich my daughter was obsessed with ✔ How to think about early mornings vs. real rest when you're traveling with kids This Episode Is Especially Helpful If... You're planning a family trip to Japan and trying to figure out how to actually fit Kyoto in You want to use Hyatt points or free night certificates for Japan travel You're overwhelmed by "do everything perfectly or don't go" thinking and need permission to just go You're trying to decide between the big Kyoto sights, Fushimi Inari, Nijo Castle, Nara, the Gion district, and what to prioritize You love the idea of meaningful, immersive travel experiences (like a tea ceremony or a shrine walk) but also want practical logistics You're traveling with kids or teens and need a real, honest take on pacing Resources & Mentioned in This Episode Smart Ex App — for purchasing bullet train (Shinkansen) tickets online Suica Card / ICOCA Card — IC transit cards for trains and subways in Japan Hyatt Place Kyoto — booked on free night certificates and points, one king bed and one twin bed rooms could be adjoining Nishiki Market — cash only; great for Wagyu beef, mochi with strawberries, green tea boba, homemade donuts and so much more Samurai Ninja Museum, Kyoto — interactive ninja experience + samurai museum guided tour; add the ninja experience add-on if you have kids Sakura Light Festival at Nijo Castle — cherry blossom illuminations, outdoor market, and optional evening performance (seasonal) Fushimi Inari Taisha — free to visit; Dorothy highly recommends the VoiceMap walking tour Golden Pavilion— A single loop around Kinkakuji temple VoiceMap App — self-guided audio walking tours; ~$10 each, one account works on two phones Nara Park — deer feeding, the Great Buddha at Todai-ji Temple Ramen Row, Kyoto Station — 10th floor; multiple ramen restaurants, including a vegan/gluten-free option Camellia Flower Tea House, Gion — book via Viator; kimono add-on available 1 hour or more before your tea time (book earlyit sells out!) Gion District, Kyoto — pagoda, lantern-lit streets, shops, shrines; beautiful at night Seven-Eleven Japan — smoothie machines, hard boiled eggs, whipped cream fruit sandwiches, egg salad sandwiches, protein bars; ATMs inside work with MasterCard debit Loved This Episode? If this inspired you to take the trip, do the thing, and stop waiting for the perfect moment, I would be so grateful if you'd leave a review! It helps more women find this podcast and get the inspiration and tools they need to live fully. Thank you so much, love.

The Book of Casino Wisdom: TRG has officially pushed the "publish" button on the physical author's proof. It's a compiled legacy of 49 wisdoms featuring contributions from the Keeper of Wisdoms, Dr. ECE, and the Atlantic City Empress.Promo Chips vs. Free Slot Play: Which one should you take? TRG explains why promo chips—which you play until you lose—are often more valuable than one-and-done free bets or high-variance slot play for protecting a buy-in.The $25 Transaction: A masterclass in "Owning the Transaction." TRG breaks down how a $500 MSC deposit was played back into $475 of real cash, meaning a week of meals, shows, and cocktails cost a grand total of $25.Doctor of Stackonomics: When surrender is available, how do you handle the "messy" $12.50 returns? Learn how to use your win stack to keep your play stack clean so you always know exactly how close you are to an exit.Beating the Continuous Shuffler: Don't let the machine put you in a zombie state. TRG shares tips on using phone timers to create "artificial shuffles" and how to incentivize dealers to muck the cards early.The Natural: A spotlight on Riptide Halfling, who put on a masterclass in discipline and flawless execution, proving that the system works regardless of age or experience.The Masterclass: TRG observes Raymondo in a "fluid" session—demonstrating how a skilled player increases wagers and adjusts risk on marginal hands (like 11 vs. 10) to claw back a session.The 8 Core Koncepts in Action: From Midnight Diver's "double-point" two-hand strategy to the Questing Scholar's aggressive TRG4 modifications.Card Subject to Change: How a cancelled welcome party turned into a comped Wagyu and Lobster group dinner for the entire Squad."The House owns the math; we own the transaction."

Maya and Amy open the show asking: Tiger Woods, why don't you get a driver?!?!? On to the Miami Open. The ladies stay in a new place. Maya is naive about hotel stairwell treasures. Walking down a Florida street is always an adventure. The ladies buy the perfect amount of vacation groceries, and if you have ever been on vacation, you know how hard this is. Maya makes the best breakfast ever. The Miami Open DID NOT DISAPPOINT. Amy and Maya look for the good swag. No, they did not get the $100 hot dog. You are talking to hot dog purists. Don't waste your Wagyu on a hot dog. The ladies have their amazing seats again next to the player's box with coaches and family. Hailey Baptist is sitting a few seats away. First match: Jannik Sinner vs. Frances Tiafoe. Sinner's forehands are the hardest a human can hit anything. Seeing Martina Navratilova causes Amy an injury. Coco Gauff wears a hat? Martina, Cocoa, Big Foe, and Sinner! The Uber home was a “premium experience” filled with war movie explosions, machine gun fire, and Werther's Originals. The gals also get “back in the tank”. If you know, you know. The best product came from two nerds who don't have girlfriends, but they're pretty sure if they did, said girlfriends would want to shower with them. Amy and Maya have a great rooftop dinner starring an amazing Euro-trash DJ and a tiny, angry man. Best trip ever!

How do you actually pick the right Wagyu steak?In this episode, we sit down with Dave Dreiling from BoothCreek Wagyu in Kansas to break down everything consumers need to know—from marbling and grading systems to how to choose the best steak for your taste.We cover digital marbling percentage (DMP), why USDA grading falls short for Wagyu, the differences between F1, Purebred, and Full Blood, and the biggest mistakes people make when buying and cooking Wagyu.If you've ever felt confused about Wagyu, this episode willchange that.Find Booth Creek Wagyu: https://boothcreekwagyu.com

Join Jordan, Commish, Pitt Girl, Lord of the Spreadsheets Kevin, Canadian Correspondent Joey and our VP of Podcast Production Arthur. Jordan teaching kids how to google and search things, Hey y'all UFL is on a Tuesday, Michigan wins the MBB championship, Rory's Master Menu, Commish's Master's Menu, Jordan's most pretentious menu, Hawaii Football with a new broadcast deal, OHIO HAS A BUC-EE'S NOW, FROZEN FOUR in Vegas???, Eastern Arizona Gila Monsters - we need merch now!!, Sickos Flag Bracket Championship New Mexico vs Maryland, Michael Malone as UNC BB Head Coach? the ZAMMOTH, 77 cent hot dogs, Bat Flip Burger and oh so much, much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave cooks a protein-focused dish for a "master of meat": actor, comedian, & host Joel McHale...but Dave doesn't cook red meat like Joel may be used to. After having some of Dave's delicious Wu's Garden-inspired braised tofu, Joel hops (literally) into the kitchen to make a gorgeous Miyazaki A5 wagyu steak. Amongst the cooking, Dave and Joel debate how often you should eat meat, talk about getting older and their health, and reveal why some people call Joel's home "Crazy House" (Hint: Joel likes knives. A lot.). Follow Joel McHale on Instagram: https://www.instagram.com/joelmchale/Check out House of Villains: https://www.imdb.com/title/tt26695859/Check out Animal Control: https://www.imdb.com/title/tt21376524/Check out The 1% Club: https://www.imdb.com/title/tt29797830/Check out Crime Scene Kitchen: https://www.imdb.com/title/tt14409846/?ref_=tturv_ov_bkCheck out Scream 7: https://www.imdb.com/title/tt27047903/Learn more about Aroma Cafe: https://www.aromacoffeeandtea.com/Watch Dinner Time Live for the episode with Joel McHale and Harvey Guillén: https://www.netflix.com/title/81748864Learn more about GoRuck: https://www.goruck.com/Learn more about McCall's: https://www.mccallsmeatandfish.com/Listen to Fat Boys: https://open.spotify.com/artist/3537Phr9t8GWkY2GtxDpnt?si=niNJQ7eaT6SM9kK8UXMGxQLearn more about Koda Farms: https://www.kodafarms.com/Learn more about El Gaucho Seattle: https://elgaucho.com/seattle/Learn more about Troisgros: https://www.troisgros.fr/en/Learn more about Regalis Foods: https://www.regalisfoods.com/Learn more about Craft: https://www.craftrestaurant.com/Learn more about Moo's Craft BBQ: https://www.mooscraftbbq.com/Check out Truffle Boy: My Unexpected Journey Through the Exotic Food Underground by Ian Purkayastha: https://amzn.to/4lMBZuRCheck out Sinners: https://www.imdb.com/title/tt31193180/ With Vrbo, what you book is what you get. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What does a butcher actually see when they look at a cow?In this episode, we sit down with Travis Stockstill, Dir of Operations at Jack Mountain Meats—a career butcher who has processed over 75,000 animals, been selected to the US Butchery Team and understands the full lifecycle of beef from harvest to retail.We break down:How butchers evaluate carcassesWhy so much beef becomes grindThe difference between Wagyu and conventional processingUnderrated cuts consumers should be buyingHow ranchers can get more value from every animalThis is a real conversation about how the meat industry actually works—and how to think differently about beef.Learn more about Travis: @Americanbutcher on instagramHost of "The Meat Block" podcast

Ever feel like restaurant menus are trying a little too hard to impress you? In this podcast episode, we break down the Top 10 menu terms that sound fancy but often don't mean what you think. From “truffle oil” that rarely contains real truffles to “Wagyu” that isn't always the legendary Japanese beef you imagine, we're exposing the marketing language restaurants use to elevate ordinary dishes.Menus today are designed like dating profiles for food. Words like artisanal, handcrafted, small batch, farm-to-table, infused, and house-made can sound premium, but many of them have little regulation or real meaning behind them. As longtime restaurant industry insiders, we're pulling back the curtain on how these terms are used and what they actually mean when you're ordering at a restaurant.Watch until the end and tell us in the comments: what menu word do you think is the biggest scam?Subscribe for weekly restaurant industry stories, tips, and behind-the-scenes insights from the service world.#RestaurantSecrets #FoodMyths #MenuSecrets #restaurantindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brendan Schaub and Bryan Callen are joined by Danny Martinello, the Edmonton comic who went viral on Kill Tony after winning the MSG joke-off. Danny breaks down the pressure, the crowd, the adrenaline, and the moment he realized he had to win.Brendan recaps his insane Texas hunting trip — from almost shooting a $14,000 trophy buck, learning the difference between whitetail and axis deer, night-vision hog hunting, and getting schooled by Marines on how tags and ranch rules work. The guys compare venison, Wagyu, backstrap cuts, and why hunters hit or miss the “gland” that ruins the meat.Danny shares insane Alberta stories: oil field life at –36°F, dangerous CO₂ leaks, refinery evacuations, and blue-collar comedy shows in smoke pits underground. Then the show turns into wild biker tales, including run-ins with gangs, Hells Angels, and some of the funniest (and craziest) stories Bryan has ever told on the podcast.This episode goes from hunting… to drugs… to dogs… to biker gangs… to space… to testosterone levels… all in classic TFATK chaos.Fabletics - Head to https://fabletics.com/tftk and sign up as a VIP to get eighty percent off everythingDraftKings - Download the DraftKings Sportsbook app and use promo code FIGHTER. That's code FIGHTER to turn five bucks into two hundred in bonus bets if your bet wins.Rugiet - Visit https://www.rugiet.com/fighter to get 15% off your first orderSignos - Go to http://signos.com/ and get 25% off select plans with code FIGHTER. That's http://signos.com/ code FIGHTER for 25% off select plans today.O'Reilly Auto Parts- https://oreillyauto.com/FIGHTERTrue Classic - Upgrade your wardrobe and save on @trueclassic at trueclassic.com/FIGHTER! #trueclassicpod Magic Mind - https://magicmind.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.