The Meat Dudes

Is Akaushi better than Japanese Black Wagyu?

After talking with Seth Christensen of Christensen Genetics and Got Any Cows Podcast, we think that's the wrong question.

The better question is:

-What kind of Wagyu experience are you looking for?

One of the biggest misconceptions in the beef world is that Wagyu is one thing. In reality, Wagyu is a spectrum. Different breeds, genetics, feeding programs, and ranches all create unique eating experiences.

In this episode, we dive into:
🥩 Akaushi (Japanese Red) cattle
🥩 Japanese Black Wagyu
🥩 Marbling vs flavor
🥩 Wagyu genetics
🥩 The future of American Wagyu

The biggest takeaway? Great Wagyu comes in many forms, and that's what makes it so much fun to explore.

Check out the full episode and let us know where you stand on the Wagyu spectrum.

Akaushi vs Japanese Black Wagyu: Understanding the Spectrum of American Wagyu | Meat Dudes Akaushi vs Japanese Black Wagyu: Seth Christensen of Christensen Genetics joins The Meat Dudes Podcast to discuss Wagyu genetics, marbling, flavor, and why American Wagyu is a spectrum of incredible beef experiences.

Peak performance? A Wagyu beef stick from Lone Crow Ranch on top of a mountain.

One more reason we're big fans of using more than just the steaks.

Every ranch has a story. Every steak has a place.

This beautiful Full Blood Wagyu from Peeler Farms Wagyu in Texas is a perfect reminder of why we're building the Meat Dudes Approved Map.

One of the biggest privileges of this journey has been cooking and tasting American Wagyu from ranches all across the country. From Texas and beyond, every ranch brings its own genetics, terroir, and story to the table.

This one is Texas through and through—and it absolutely delivers.

We headed to Pullman, WA for one of the biggest weekends in American Wagyu—the Bar R Wagyu Cattle Auction.

The trip started with us getting pulled over outside of Colfax. When we told the sheriff we were headed to the Bar R auction and speaking at the symposium, she laughed, told us to slow down, and let us off with a warning. Apparently everyone knows when it's Bar R weekend.

From touring the ranch with Dr. Jerry Reeves (who helped bring Wagyu genetics from Japan to the United States), to meeting ranchers from all over the country, to speaking about how to make Wagyu more approachable for consumers, it was an incredible few days of learning, teaching, and eating some unbelievable beef.

One thing that stood out: the average Wagyu rancher isn't some giant corporation. They're families and producers who are obsessed with raising better cattle and making better beef.

And yes, even in a room full of Wagyu ranchers, people were still lining up for the Bar R beef.

Check out the full blog to see what we learned, who we met, and why weekends like this remind us just how special the American Wagyu community really is.

https://themeatdudes.com/cattle/bar-r-wagyu-cattle-auction/

Can't wait to be at one of the best Wagyu Auctions in the NATION this week! We will be heading to Pullman on Thursday to hang out with the best people at Bar R Wagyu !!!