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

In this episode of The Meat Dudes Podcast, we sit down with Charles Heckroodt of Superior Wagyu to explore the art and science of raising Wagyu beef. Charles shares how his South African roots and love for farm-raised beef led him to his journey in the Wagyu industry in America.

Learn why Wagyu beef isn’t just about ribeyes and tenderloins—Charles explains his love for the underrated top round and why Americans should expand their palate beyond the Hollywood cuts. He also discusses the health benefits of Wagyu beef, how he raises over 15,000 cattle from birth to harvest, and the efficiency of breeding Black Wagyu with Jersey cows for premium beef.

From the lifecycle of Wagyu cattle to why Wagyu is a healthier, more sustainable choice, this episode offers a deep dive into what makes Wagyu truly special.

In this episode of the Meat Dudes Podcast, we’re joined by Arlie Reeves from Bar R Wagyu to explore the unexpected corners of the world where Wagyu is gaining ground. Arlie shares highlights from her latest trip to South America, where she visited Wagyu farms in Brazil, then brings us up to speed on Wagyu’s surprising rise in places like South Africa and Europe. We discuss how this Japanese-born delicacy is thriving in regions you’d never associate with Wagyu, what producers in these areas are doing differently, and why demand continues to expand. Discover how Wagyu’s reach is breaking boundaries worldwide