The Meat Dudes

Directions Website Contact the school

The Meat Dudes And that Wagyu Beef is awesome and not always expensive.

🎙️ Hosts of The Meat Dudes Podcast
🥩 Judges: Best Wagyu Steak in America -
🐮 Wagyu Beef | Butchery | BBQ | Beef Culture
We want you to know where your meat comes from!

We've been fortunate enough to cook and taste Wagyu beef from ranches all across the United States, and one thing has be...
10/18/2026

We've been fortunate enough to cook and taste Wagyu beef from ranches all across the United States, and one thing has become incredibly clear: Wagyu is a spectrum. An amazing spectrum.

Every ranch has its own story, its own philosophy, and its own way of raising cattle. And you can taste those differences in the Wagyu beef. Some are rich and buttery. Others are bold, beefy, complex, and packed with flavor. We're constantly blown away by just how different and incredible American Wagyu beef can be.

That's exactly why we're building the Meat Dudes Approved Wagyu Map.

We're tasting Wagyu beef from ranches across the country, getting to know the people behind it, learning what makes each ranch unique, and sharing those experiences with you.

Our goal is simple: make Wagyu beef more approachable, help people understand the incredible variety of American Wagyu, and connect Wagyu lovers directly with the ranchers raising it.

There isn't just ONE way Wagyu beef is supposed to taste. And there certainly isn't just ONE type worth celebrating.

WAGYU, It's just better beef.

10/17/2026

Another box of beautiful beef just landed at Meat Dudes HQ!

We LOVE Vermont Wagyu , and for good reason. They were one of the first ranches in the country to earn the official Authentic Wagyu Label —and the very first to ship beef carrying that designation!

That's a big deal for American Wagyu, and exactly the kind of commitment to authenticity and quality we love highlighting.

We're excited to get these cuts on the cutting board, fire up the grill, and share what makes Vermont Wagyu special.

Vermont Wagyu is also part of our Meat Dudes Approved Wagyu Map, where we're connecting beef lovers with incredible Wagyu ranchers across the country and teaching you how to cook their beef with confidence.

More beef education, more great ranchers, and a whole lot of delicious Wagyu coming your way.

Wagyu, It's just better beef.

Meat Dudes Approved Wagyu Map shoot today! Going to be cooking and tasting a ton of American Wagyu Beef! Today's ranches...
10/16/2026

Meat Dudes Approved Wagyu Map shoot today! Going to be cooking and tasting a ton of American Wagyu Beef!
Today's ranches: Red Roots American Wagyu in Minnesota and Everglades Ranch in Florida!

Don't worry, we got some kimchi and red w**e to cleanse the palate!

TEXAS, HERE WE COME! The Meat Dudes are heading to Brenham, TX, November 12–15 for Wagyu Zenkyo North America! We’re fir...
10/15/2026

TEXAS, HERE WE COME!

The Meat Dudes are heading to Brenham, TX, November 12–15 for Wagyu Zenkyo North America!

We’re fired up to be part of this event, cooking some incredible Wagyu, judging the competition, and connecting with ranchers who are doing amazing things for American Wagyu. We're also excited that its open to the General Public so we can keep educating the good people that want to try WAGYU!

So, who's submitting beef for the carcass contest?! 🏆 And which of our Texas Wagyu buddies are coming out? We'd love to see you, talk beef, and maybe cook a few steaks together!

There's still time to enter! Registration closes November 1.

📍 Brenham, Texas
📅 November 12–15, 2026
🔗 wagyuzenkyo.com

WAGYU, IT'S JUST BETTER BEEF.

American Wagyu Association
American Akaushi Association
Texas Wagyu Association

10/14/2026

Another box of American Wagyu has arrived, and this one comes from Red Roots American Wagyu in Minnesota!

What makes this beef especially interesting is that it's an F1 Wagyu crossed with Holstein. That's 50% Wagyu and 50% Holstein, a breed most people associate with dairy cattle.

We're excited to explore how those Holstein genetics influence the marbling, texture, and most importantly, FLAVOR! It's another great example of just how diverse American Wagyu can be.

We're cooking and tasting our way through ranches across the country, learning what makes each one unique, and sharing it all through the Meat Dudes Approved Wagyu Map.

Wagyu, It's just better beef!

10/14/2026

Let's smoke some Wagyu! 🥩🔥

This beautiful 100% Fullblood Wagyu Tomahawk from Peeler Farms in Texas got the low-and-slow treatment before we finished it with a screaming-hot reverse sear. Why? Because smoking gently brings the steak up to temperature while adding another layer of flavor, and that final sear builds an incredible crust without sacrificing the beautiful interior.

But here's something we love about ribeyes: you're actually eating several different muscles in one steak, and they don't all taste or eat the same!

The spinalis (ribeye cap) is incredibly tender, rich, and packed with flavor. The longissimus (the eye) gives you that classic beefy ribeye bite, while the complexus, when present, adds another texture and eating experience.

And with Fullblood Wagyu, that intramuscular fat brings richness, juiciness, and a buttery mouthfeel to every bite.

That's what we love about cooking Wagyu. It's not just about the marbling. It's about understanding the meat, the muscles, the cooking process, and ultimately THE FLAVOR.

We're exploring incredible beef from ranches like Peeler Farms through the Meat Dudes Approved Wagyu Map, helping you discover great Wagyu and learn how to cook it.

WAGYU, IT'S JUST BETTER BEEF.

10/10/2026

Let's talk about the ribeye!

We're cooking up an F1 Cross Wagyu ribeye from Bar R Wagyu in Pullman, Washington.

First off, what does F1 mean? It means this animal is 50% Wagyu and 50% another breed, often Angus (but not always). That cross can bring together the marbling potential of Wagyu with the familiar, beefy character of traditional American cattle.

And the ribeye is a perfect cut to showcase it.

One of our favorite parts is the spinalis, or ribeye cap, that beautiful outer muscle known for its tenderness and incredible flavor.

When you're cooking a ribeye like this, pay attention to the fat. Give it time to render, build a great crust, and let the steak do the talking.

We're cooking and tasting beef from ranches across the country for the Meat Dudes Approved Wagyu Map, helping you discover great ranchers and learn a little more about the beef you're eating.

It's just better beef.

10/10/2026

How did the first four Wagyu bulls legally make it from Japan to the United States?

Research.

Morris Whitney and Dr. John Matsushima found a pathway that allowed Japanese Wagyu genetics to leave the country for research purposes.

Dr. Matsushima traveled to Japan, went to a research station in Hokkaido and helped select the four bulls that would come to America in 1975.

It’s an incredible early chapter in the much bigger story of American Wagyu—and one we wanted to make sure was documented.

Big thanks to Dr. Keith Belk of Colorado State University for helping tell the story.

Full story on The Meat Dudes Podcast.

10/08/2026

One of the biggest stories we’ve heard over and over about Wagyu history is that the first Wagyu
cattle were smuggled out of Japan.

Turns out—that’s not what happened.

Dr. John Matsushima with the help of Dr. Keith Belk of Colorado State University helps us unpack how four Wagyu bulls legally left Japan in 1975 for research, and the unusual circumstances that made it possible.

We wanted to document this history while we still had the opportunity to hear it from people incredibly close to the story.

This is one of the earliest chapters of American Wagyu.

Full conversation on The Meat Dudes Podcast.

STOP OVERTHINKING WAGYU.120°? Delicious.130°? Delicious.140°? STILL DELICIOUS.That's 20 degrees of forgiveness!One of th...
10/07/2026

STOP OVERTHINKING WAGYU.

120°? Delicious.
130°? Delicious.
140°? STILL DELICIOUS.

That's 20 degrees of forgiveness!

One of the biggest misconceptions about Wagyu is that it's some delicate, intimidating piece of beef that you need to cook perfectly or you'll ruin it.

We're here to tell you to RELAX.

Great Wagyu is a lot more forgiving than you think. All that beautiful marbling gives you some room to play, and whether you like your steak rare, medium rare, or medium, there's a whole lot of deliciousness in between.

We've cooked Wagyu from ranches all across America, and one thing we've learned is that you don't need to be a professional chef to cook an incredible Wagyu steak.

Don't be scared of Wagyu. Get it on the grill, find the temperature you love, and enjoy it.

Because at the end of the day, it's just better beef. 🥩

Address

309 S Cloverdale Street Ste. A3
Seattle, WA
98108

Website

Alerts

Be the first to know and let us send you an email when The Meat Dudes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The School

Send a message to The Meat Dudes:

Shortcuts

Sponsored

Share

Category