Wagyu beef in a smoker? 🤔 Some say it’s a sin. We say… it depends.

In this episode, the Meat Dudes fire up a spicy debate: Is it ever okay to smoke Wagyu beef?
We break down the types of Wagyu — A5, F1 crosses, purebred, full-blood — and which cuts actually work in a smoker. Chef Tyler shares his real-world experience smoking Wagyu briskets, short ribs, zabuton, and more (yes, he’s tried it all).

🎯 Segments include:

• 🔥 Can You Smoke Wagyu? (spoiler: not all cuts are created equal)

• 🧠 Know Your Cut: Brisket Edition — how Wagyu brisket hits different

• 💬 Hot Take: Sous vide steaks — are we for it or nah?

• 🏈 Wagyu Bros: Who loves Wagyu more — Jason or Travis Kelce?

This one’s for BBQ lovers, Wagyu nerds, and anyone who’s ever asked, “Should I smoke this?”

🎧 Tune in. Get hungry. And rethink what belongs in your smoker next weekend.

In this Meat the People episode, we go inside the finishing pen—literally—with Adam Wackel of Plum Creek Wagyu. Surrounded by 80 full-blood Wagyu cattle, each tipping the scale at over 1,000 pounds, Adam walks us through what makes his herd different: calm, well-treated animals raised with intention.

We talk about the temperament of Wagyu and how low-stress handling directly impacts meat quality, marbling, and texture. Adam breaks down the difference between feeding corn versus force-feeding corn, especially in large-scale feedlots vs. small, local operations like his. Yes, he uses corn—it’s Nebraska—but it comes from the farm next door, not a commodity mill. Everything is sourced locally, with care and transparency.

We also dig into how Wagyu cattle behave differently from Angus, why scale matters, and what it takes to raise some of the best beef in the country. If you’ve ever wanted a behind-the-scenes look at ethical Wagyu farming done right, this episode delivers.

Learn more about Adam’s work and order his beef at plumcreekwagyubeef.com

World Wagyu Council Health Benefits: https://worldwagyucouncil.com/wp-content/uploads/2025/05/Health-Benefits-of-Wagyu-Beef-ISSUED-MAY-2025.pdf

In this episode of The Meat Dudes, we dig into a question that’s been bugging us: Why isn’t Wagyu beef taken seriously yet? We break down the perception problem, the misinformation, and why so many people still don’t get what makes Wagyu worth it.

We also shine a light on the Ranch Steak — an overlooked cut that’s a game-changer when it comes off a Wagyu cow — and ask the hard question: Should steakhouse servers actually know where their meat comes from? (Yes. Yes, they should.) And yes, we walk back our hot take on the Wagyu hot dog — because when it’s made right, it actually slaps.

We finish with a field interview straight from the finishing pen at Plum Creek Wagyu, where Adam Wackel talks local feed, full-blood genetics, and how keeping cattle calm leads to better beef. You can almost hear the cows breathing.

Marbling, myths, and meat-based redemption — let’s go.