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The Meat Dudes - A Wagyu Beef and BBQ PodcastAuthor: The Lady Jaye Meat Dudes
Do you love meat? Do you know where YOUR meat comes from? We are the Meat Dudes! We own a BBQ restaurant and butcher shop in West Seattle (Lady Jaye) and love talking about meat. From WAGYU beef to barbecue and the restaurant industry, we cover how the meat industry works, how to cook meat, bbq culture and meat sustainability. Join us on this meat journey! Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Grass-Fed Wagyu Explained: Why It’s NOT Always Yellow
Tuesday, 3 March, 2026
Grass-fed beef always has yellow fat… right?Not always.In this episode of The Meat Dudes, we chat with returning guest Andrew Shirley of River Valley Wagyu (Olympia, Washington) — a 100% grass-fed, no-grain-ever, full-blood Wagyu rancher — to break down what “grass-fed” actually means and why the yellow-fat test can be misleading.We dig into what really drives fat color (forage, beta carotene, age, breed, and region), why Washington grass-fed can look different than Florida, and how “terroir” shows up in beef the same way it does in wine.We also cover:• Can grass-fed Wagyu consistently hit prime-level marbling?• Genetics vs feed — and why marbling genes matter more on grass• Regenerative / adaptive multi-paddock grazing (AMP) explained• Why the grass-fed vs grain-fed debate gets oversimplified• Favorite cuts, roasts, and solving the “whole cow” problemIf you care about transparency, flavor, nutrition, and understanding beef beyond the labels — this one’s for you.Stay meat curious.Find River Valley Wagyu: rivervalleywagyu.com
