Shows
Humans of Agriculture“The decisions I make today? They won’t hit a plate for four years" with Charlie Perry, Trent Bridge WagyuCharlie Perry reckons he might know more intricate details of the health of his Wagyu bulls than he does of his kids! He's fascinated by the genomic data behind every calf he breeds, which allows him to make incremental genetic gains for the betterment of the supply chains he services. And he'd have to be pretty patient too, with the results of the careful breeding decisions he makes today taking four years to show up on the consumer's plate. With the 2025 Trent Bridge Wagyu bull sale around the corner, Charlie explains what it ta...2025-07-2845 min
Beyond the MarblingSeason 2 - Ep 1. Reproductive Health, Genetics & Breeding DecisionsDubbed the Godfather of genetic advancement in Australian beef, Dr. Ced Wise joins Lyndsey Douglas on Beyond the Marbling for a deep dive into the revolutionary world of reproductive technologies in Wagyu.
From his early days studying embryo transfer at Colorado State University to founding Wise Repro—now a nationwide leader in cattle genetics—Ced shares his journey, the evolution of ET, AI, and IVF, and how these technologies are driving real on-farm results across Australia and beyond.
2025-07-2419 min
A Table in the Corner134. Devin Wells - Zuney WagyuThere's a trigger warning on this one for vegetarians or vegans. We do discuss the processing of livestock into meat products. I wanted to delve deeper into the family farming operations that produced the Zuney Wagyu brand, so I spoke to Devin Wells son of eastern Cape beef farmer Denys Wells. Devin runs the processing and distribution side of the operation - started with lifelong friend Henning Klopper - that processes and distributes the Wagyu beef produced on their respective fathers' farms in the Zuney Valley. While Henk and Denys do agriculture, their sons are building the Z...2025-07-2239 min
Eat My GlobeA National Living Treasure: The History of WagyuOn this episode of Eat My Globe our host, Simon Majumdar, talks about one of his favorite subjects: Wagyu. He will discuss its origins; its development in Japan in the 17th century when very few people in the country ate meat at all; how it became a national treasure by the 19th century; the many styles of wagyu; the creation of wagyu-crossbreeds; its spread and popularity around the world; various wagyu recipes; and so much more. It is indeed a beefy subject. So make sure to follow along every week and follow us on: Twitter...2025-06-3033 min
Beyond the MarblingEp 21. Protecting Genetics with Cutting-Edge Animal HealthIn this final episode of Season 1 of Beyond the Marbling, Lyndsey Douglas chats with Andrew Hallas and Dr. Matt Petersen from Zoetis about their important collaboration with the Australian Wagyu Association (AWA) to support DNA testing and the Progeny Test Program (PTP).
Andrew and Matt highlight that reproductive health is fundamental to successful Wagyu production. Threats like Pesty Virus can impact herd fertility and calf survival, which in turn jeopardizes the accuracy and progress of genetic improvement efforts.
This partnership between Zoetis and the AWA underscores how vital comprehensive animal health management is to advancing...2025-06-1938 min
Casual Cattle ConversationsThe Truth About Wagyu with Arlie ReevesIn this episode of Casual Cattle Conversations, host Shaye Wanner chats with Arlie Reeves about her family's journey raising Wagyu cattle. From the breed’s rich history to marketing premium beef and correcting industry misconceptions, Arlie shares valuable insights for ranchers, consumers, and anyone curious about the future of high-quality beef. Learn how consumer demand, direct-to-consumer sales, and proper animal husbandry all play a role in building a resilient Wagyu operation.
Whether you're new to the breed or considering diversifying your herd, this episode offers practical ranching advice and real-world lessons from the pasture.
🔑 Key Takea...2025-06-1630 min
Beyond the MarblingEp 20. Blackmore Wagyu: A Family, A Breed, A Global StandardIn this episode of Beyond the Marbling, Lyndsey Douglas travels to Victoria’s High Country to meet Ben Blackmore, CEO of Blackmore Wagyu. The Blackmore family imported over 80% of Australia’s foundational Wagyu genetics, laying the foundation for today’s world-class fullblood Wagyu.
Ben shares the legacy of his father, David Blackmore—Wagyu Hall of Fame inductee and Order of Australia recipient—and reveals how their unique feeding system, DNA traceability, and brand integrity have made Blackmore Wagyu a favourite of top chefs, from the Oscars to The French Laundry.
2025-06-0529 min
The Regenaissance PodcastWagyu Beef Myths & The Reality Of Ranch Life @ Daniel Spitsbergen, Sustainable Natural Foods | Ep #71Daniel Spitzbergen of Sustainable Natural Foods joins me today to debunk myths around Wagyu beef, share the reality of ranch life, and reflect on faith, fatherhood, and food sovereignty. Based in Oregon, Sustainable Natural Foods is a family ranch raising full-blood Wagyu with a focus on land stewardship, animal welfare, and world-class genetics.Key Topics:Wagyu beef myths, health claims, and breed misconceptionsWhy hands-on experience matters more than viral misinformationDaniel’s journey from missions work to running a Wagyu operation in OregonInvolving kids in ranch life and building character through real workFaith, family, and the deeper me...2025-05-261h 12
Beyond the MarblingEp 19. Wagyu in a Land of Droughts and Flooding RainsIn this episode of Beyond the Marbling, we journey to the heart of Australia’s Channel Country to explore how the Hughes family built a world-class Wagyu operation in one of Australia's most extreme environments. From navigating droughts and floods to building global supply chains, discover how the Hughes family's vision, resilience, and strategic partnerships turned isolation into international opportunity.
2025-05-2228 min
A Table in the Corner122. Henning Klopper - Zuney Wagyu & Zuney BurgerHuge supporters of this show, the team from Zuney Burger has brought an entirely fresh perspective to both livestock farming, and the farm-to-table movement. Their pasture-reared Wagyu beef makes it's way direct to consumers in the form of an astonishingly good burger. Henk Klopper and Denys Wells farm the cattle on lush pasture in the Eastern Cape, their sons Henk and Devon handle the sales and set up the burger operation. This was as much about ensuring that a certain podcaster had access to the best possible burger as it was about sustainability and an ingenious way to use...2025-05-2036 min
TV AGROFeria_ Wagyu en Agroexpo 2019- TvAgro por Juan Gonzalo AngelTwitter @juangangel
En este especial de faenas de campo continuamos en la ciudad de Bogotá, esta vez acompañando a los productores de ganado Wagyu, una raza nueva que viene a Colombia para cambiar la manera de producir carne, en esta ocasión nos contarán cuales son los beneficios que trae para el ser humano consumir un tipo de carne diferente, con menos grasas y con alto contenido de omega 3,6 y 9 además del manejo, la reproducción y los cruces con esta importante raza para mejorar la calidad de la carne de la ganadería Colombiana.
Existen cuatro tipos p...2025-05-1222 min
78644Wagyu beef, global touring, farm to table cooking and how real creators build without rulesWelcome back to the 78644 Podcast. This episode takes us from the fields of Brownsboro Ranch to the downtown square in Lockhart. The episode opens with a look at how a local ranching family transitioned from farming to raising Angus and eventually Wagyu cattle, and how they’ve kept their operation local, from raising the herd to processing the beef. Joe Seth Roddy and Jack Montesinos from band “The Point”, join to talk about their musical roots, influences from around the world, and their upcoming tour. The Local Tracks segment features the track “Dave Dudley” by band Rattlesnake Milk, a tru...2025-05-0935 min
Beyond the MarblingEp 18. How Frozen Embryos Are Reshaping Wagyu BreedingIn this episode of Beyond the Marbling, Lyndsey Douglas delves into the cutting edge of reproductive technology shaping the Wagyu industry. She’s joined by Brazilian IVF specialist Dr Bruno Sanchez of Vytelle, Queensland producer Laird Morgan of Arubial Wagyu and Lillyvale Feedlot, and NSW seedstock breeder Jeremy Cooper of Circle 8 Fullblood Wagyu. Together, they unpack the evolving role of frozen embryos, how IVF is helping producers rapidly scale their herds, and the three critical pillars of a successful embryo transfer program. Whether you're refining a genetics strategy or just IVF-curious, this episode offers insights for every Wagyu producer.2025-05-0843 min
Delicious City PhillyEp. 112: Nan Soto, The Wagyu SommelierDid you know that Wagyu tastes so good because the cattle are so relaxed? Some cows even listen to classical music! It’s true, and everything you need to know about Wagyu beef, you’ll hear on this episode of Delicious City. Nan Sato, founder of Wagyu Sommelier, brings her extensive knowledge of Japanese farming techniques, cuts, and preparation methods of authentic Wagyu meats to Philly and beyond. Reminder to buy your Delicious City Tailgate tickets here 00:00 Uncrustables and sugary snacks 08:45 Nan Soto, Wagyu Somm, on the beauty of Japanese beef 23:32 Dave’s Wagyu cocktail creation 36:23 We’re g...2025-05-051h 03Delicious City PhillyEp. 112: Nan Soto, The Wagyu SommelierDid you know that Wagyu tastes so good because the cattle are so relaxed? Some cows even listen to classical music! It’s true, and everything you need to know about Wagyu beef, you’ll hear on this episode of Delicious City. Nan Sato, founder of Wagyu Sommelier, brings her extensive knowledge of Japanese farming techniques, cuts, and preparation methods of authentic Wagyu meats to Philly and beyond. Reminder to buy your Delicious City Tailgate tickets here 00:00 Uncrustables and sugary snacks 08:45 Nan Soto, Wagyu Somm, on the beauty of Japanese beef 23:32 Dave’s Wagyu cocktail creation 36:23 We’re g...2025-05-051h 03
Beyond the MarblingEp 17. Meat with a MeaningYou asked for it—and now it’s here. In this episode of Beyond the Marbling, we head to North Queensland to spotlight a Wagyu production system making serious waves.
Host Lyndsey Douglas sits down with Harry Kemp of King River Wagyu, one of the nation’s youngest vertically integrated supply chains and a 2024 QLD Premier’s Export Awards recipient.
From natural mating across expansive northern paddocks to full-animal utilisation and innovative feedlot strategies, Harry shares how King River is redefining sustainability, genetics, and value in Wagyu production. This is Meat with a Meaning.
2025-04-2441 min
BBQ TipsWhat Is Wagyu Beef And Why It's the Choice of ChampionsWhen selecting beef, there are so many terms: select, choice, prime, angus, wagyu. It can all be rather confusing. In this BBQ Tips Podcast, Christie Vanover of Girls Can Grill explains what wagyu beef is and why it's the choice of champion pitmasters. Save 10% on Snake River Farms wagyu beef with code GIRLSCANGRILL https://snakeriverfarms.pxf.io/NKW06N Girls Can Grill Rubs https://shop.girlscangrill.com/ https://amzn.to/40btkry Buy her new books on Amazon now! Ninja FlexFlame Quick G...2025-04-1711 min
Meat Matters with Jenny MitichWhat is American Wagyu & Why You Should be Eating It with Jeremiah & Amy HarrisWant delicious American Wagyu beef? Use code Jenny15 to get 15% off your order at https://ozarkwagyu.com/ (This code works forever, so if you continue ordering from them, keep using this code for 15% off)PREORDER MY BOOK COMPLETE CARNIVORE:Amazon: https://www.amazon.com/gp/product/1628605766B&N: https://www.barnesandnoble.com/w/complete-carnivore-jenny-mitich/1146838850?ean=9781628605761&st=AFF&2sid=Random%20House%20Inc_8373827_NA&sourceId=AFFRandom%20House%20IncFor international viewers: https://blackwells.co.uk/bookshop/product/Complete-Carnivore-by-Jenny-Mitich/97816286057612025-04-1741 min
Beyond the MarblingEp 16. Market Dynamics in WagyuJust days before Trump’s latest tariff announcement, Beyond the Marbling sits down with leading agricultural analysts Matt Dalgleish and Simon Quilty to unpack what shifting global dynamics could mean for Wagyu. With WagyuEdge25 on the horizon, this timely conversation dives deep into market dynamics, trade tensions, pricing trends, and the outcomes of recent climatic events. Ground beef is booming, premium cuts are under pressure, and global uncertainty is heating up. Don’t miss this sharp, data-driven episode hosted by Lyndsey Douglas, a teaser to the Market Dynamics session on Thursday 10th April at WagyuEdge25'.
2025-04-0733 min
Beyond the MarblingEp 15. Revolutionising Wagyu with BiotechnologyThis episode dives into the potential of genomics, genetic engineering, and genome editing in cattle breeding, exploring how these innovations could revolutionise the industry. From hornless Wagyu to disease resistance and sex ratio alterations—biotechnology offers powerful tools to enhance genetics while preserving Wagyu’s prized traits. However, policy, regulation, and public perception may ultimately determine how widely these advancements are adopted. What does the future hold for Wagyu and the beef industry? Tune in to find out!
2025-03-2737 min
Jung & LandwirtinWagyu-Fleisch aus Deutschland?Agrarpodcast Landwirtschaftspodcast
Wagyu-Rinder – die edelste Rinderrasse der Welt. Doch was macht sie so besonders? In dieser Folge sprechen wir mit Steffen über seine Leidenschaft für die Landwirtschaft und seinen Betrieb in Nordfriesland, auf dem er diese außergewöhnlichen Tiere hält. Wir klären auf, warum Wagyu-Fleisch so teuer ist, welche Haltung und Fütterung die besondere Marmorierung ausmachen und wie sich die Nachfrage nach Premiumfleisch entwickelt. Außerdem gibt’s wertvolle Tipps zur perfekten Zubereitung. Eine Folge für alle, die sich für besondere Nischen in der Landwirtschaft interessieren!
Website: https://wagyuzucht-nordfriesland.de
Instagram: htt...2025-03-2654 min
Beyond the MarblingEp 14. Reshaping a Business Model to Include WagyuIn this episode of Beyond the Marbling, Lyndsey Douglas sits down with Garry Edwards, Managing Director of AAM Investment Group, to discuss their impressive expansion into Wagyu cattle. With nearly a billion dollars in agricultural assets, AAM’s unique approach to livestock management includes a focus on genetics, including a significant investment in full-blood Wagyu cattle at Bective Station. Garry discusses how AAM’s innovative strategies are shaping both Australian and global markets, highlighting the rising demand for premium beef in South-East Asia. Tune in to discover how this billion-dollar company is changing the game in agriculture and cattle bree...2025-03-1234 min
Know Your ShipJaycee Carroll’s Life After EuroLeague Basketball: Wagyu Beef, Wealth Management & MoreThis week, Frank sits down with Jaycee Carroll, the Utah State basketball legend turned international pro and now entrepreneur. From lighting up the scoreboard at Utah State University to playing a decade with Real Madrid Basketball, Jaycee shares his incredible journey from college hoops to EuroLeague basketball, where he competed at the highest level of European competition, played alongside Luka Dončić, and trained in the same facility as Cristiano Ronaldo.But Jaycee’s story doesn’t stop at EuroLeague basketball. His post-career pivot led him into the world of business and entrepreneurship, inspired by his time in Spa...2025-03-121h 08
Beyond the MarblingEp 13. The Hammond LegacyIn this episode, we sit down with Alex and Keith Hammond, owners of a picturesque Wagyu breeding operation between Robbins Island and Walker Island, Tasmania. They share a multigenerational perspective on the evolution of the Wagyu industry, reflecting on how breeding practices have advanced over time and the challenges of making progressive business decisions within a family-run operation that spans generations. They discuss the role of global collaboration in driving the success of Robbins Island Wagyu, as well as the invaluable insights gained from Keith’s tenure on the Australian Wagyu Association board. Looking ahead, they emphasise the importance of...2025-02-2741 min
American Cattlemen PodcastFushimisake WagyuWelcome to another episode of the American Cattlemen Podcast and our Producer Profile. Coming up, we have Gale McKinney, the Publisher of American Cattlemen, and Mike Broussard with Fushimisake Wagyu of Bowie, Texas. Mike's journey began with owning a steak and seafood restaurant in Galveston, Texas, where he developed a deep appreciation for high-quality meat. Mike and his partner Rusty Morgan have created a sophisticated Fushimisake wagyu breeding operation spanning two properties - a breeding facility in Bowie, Texas, and a birthing facility in Orange County. Their approach is highly scientific, focusing on precise genetic selection and advanced reproductive t...2025-02-2430 min
TV AGROProduccion de Carne del Ganado Wagyu- TvAgro por Juan Gonzalo AngelTwitter @juangangel Antioquia, Tolima y Huila, son los departamentos que ya le están apostando a la producción pecuaria con esta raza. Carne con valor agregado, semen de alta calidad y mejoramiento genético, las ventajas que han encontrado quienes se están dedicando a este negocio. Una de las razas más costosas de mantener es sin duda la wagyu. Esta especie, originaria de Japón, es conocida por producir los cortes más caros del mundo. Los cortes del ‘japanese black’ como también se conoce al semoviente, se identifican por su intenso marmoleado, es decir, la infiltración...2025-02-2305 min
Beyond the MarblingEp 12. Next-Gen Wagyu with Jessie MacqueenAt the forefront of the WagYouth—founded through the Australian Wagyu Association fellowship, is Jessie Macqueen, a passionate young leader shaping the future of Australia’s Wagyu industry. In this episode, Jessie shares her insights on the biggest challenges facing the next generation of Wagyu producers and how emerging leaders are finding innovative ways to collaborate, improve herd genetics, and maximize business opportunities. She emphasizes that the future of the industry isn’t just about tradition, it’s about adaptation, problem-solving, and collective growth.
2025-02-1339 min
TV AGROCaracterísticas del Ganado Wagyu- TvAgro por Juan Gonzalo AngelTwitter @juangangel El Wagyu es una raza bovina originaria de Japón, de la ciudad de Kōbe. También se conoce como Japanese Black. Wagyu (和牛 wagyū?) El nombre proviene de los kanji 和 (wa, que significa "armonía" pero históricamente ha estado muy ligado a Japón) y 牛 (ushi o gyū, vaca/vacuno/ternera). El significado es, simplemente, "vaca japonesa". Su carne es muy apreciada por sus características de sabor, ternura y jugosidad, siendo utilizada para la preparación de platos "gourmet" de alto coste. Los cortes de wagyu se identifican por su intenso marmoleado, es decir, la infiltración de gr...2025-02-0205 min
Beyond the MarblingEp 11. From Humble Beginnings: Sher WagyuIn this episode, we travel to Ballan, a small town near Melbourne, to meet the Sher family, first-generation farmers who built one of Australia’s most esteemed Wagyu operations. We chat with Jack Sher, the next-generation leader of the world-renowned Sher Wagyu enterprise, to explore the remarkable journey of the Wagyu industry—from its humble beginnings with just five people around a table to the globally celebrated Wagyu Edge Conference. Along the way, we discuss the calculated risks taken by Australia’s early Wagyu pioneers and how they continue to adapt to meet the demands of the 21st-century market.
2025-01-3030 min
The How of Business - How to start, run, grow and exit a small business.Veteran-Owned Wagyu Beef BusinessGrowing a Veteran-owned Wagyu Beef Business, KC Cattle Company, with founder Patrick Montgomery. Patrick highlights his journey from military service to entrepreneurship and how he leveraged public relations with Megan Bennett to grow his premium brand while overcoming challenges and embracing adaptability. Show Notes Page: https://www.thehowofbusiness.com/552-wagyu-business-patrick-montgomery/ From Army Ranger to Wagyu Entrepreneur: Patrick Montgomery’s Journey Join host Henry Lopez as he welcomes Megan Bennett, a public relations expert from Light Years Ahead, and Patrick Montgomery, the founder and CEO of KC Cattle Company, to The How of Business po...2025-01-2744 min
Beyond the MarblingEp 10. Mindset of a beef producer, not just a cattle producerIn this episode, we head back to Millicent in South Australia to continue our conversation with the most recent recipient of an honorary life membership with the Australian Wagyu Association, Scott de Bruin of Mayura Station. We delve deeper into the moments and milestones that made Mayura Station including Scott’s change in mindset to a Beef producer, not just a cattle producer. Scott will discuss his feedlot, the role of data in breeding decisions and he'll recall his industry leadership at a time when truth in labelling was a political hot potato.
2024-12-1429 min
Fielding's Wood GrillThe Ultimate Wagyu Beef Burger: Gourmet ExcellenceTake your burger cravings to the next level with premium Wagyu beef. Famous for its tenderness and rich, juicy flavor, Wagyu creates an unforgettable burger experience. Each patty is perfectly crafted with the finest cuts, ensuring every bite is a gourmet treat. Discover why Wagyu beef burgers are a must-try for food lovers.2024-12-0501 min
Beyond the MarblingEp 9. It's all in the flavour profile: Mayura StationOur Host, Lyndsey Douglas, gets the chance to sit down with Scott de Bruin from Mayura Station, home of Australia's most awarded beef. One of the world's most elite full blood Wagyu breeding operations. In fact, they were some of the first people in the world to produce full blood Wagyu outside of Japan. Based near Millicent in South Australia's southeast, the De Bruins, Mayura Station has established an enviable reputation for its long fed fullblood Wagyu program. They produce marbling scores at the extreme end of the scale for the premium international restaurant trade.
2024-11-2232 min
Agrifatto Cast#035 Vozes Agrifatto - Daniel Steinbruch e Tatiana Caruso | Tudo sobre o Wagyu no BrasilNo episódio #34 do Vozes Agrifatto, tivemos a honra de receber dois nomes de peso na produção de Wagyu no Brasil: Daniel Steinbruch, líder de operações da Guidara Meat (@guidara_meat), e Tati Caruso (@tati_ccaruso), do Wagyu Brasil (@wagyubrasil).
No episódio, Daniel e Tati revelam a trajetória de suas famílias rumo à produção de Wagyu, mergulhando no universo da carne de alta qualidade.
Eles compartilham, com riqueza de detalhes, como a paixão pela excelência os levou a superar inúmeros desafios no início da jornada. Hoje, são reconhecidos como dois grandes...2024-11-211h 54
Beyond the MarblingEp 8. A Taste of Irish Excellence: Ridgeway WagyuIn this episode, we head to a lush place known as the Garden of Ireland. It's under an hour away from Dublin, and it's a place famed for its woodlands and scenery, nature trails, beaches, and ancient ruins. But it's also home to the only farm in all of Ireland, raising Wagyu cattle on a diet of something that others might enjoy with some cheese and crackers, or perhaps in a dirty martini. Today, his olive fed Wagyu cattle are enjoyed in Michelin starred restaurants across Europe.
2024-11-0738 min
Flyover ConservativesOzark Wagyu Discounts & Specials: Get the Best Meat Deals! - Amy HarrisToday, the expertise of the American cattle rancher has masterfully blended the purebred Japanese Wagyu with traditional American cattle breeds to produce what’s proven to be a superior product for the typical American’s budget and palette. The wonderfully marbled, healthier richness from the Wagyu breed combined with the full and meaty beef flavor Americans love – that’s American Wagyu. At Ozark Valley Beef company, we raise our American Wagyu cattle to be a breed apart from the rest and give you a more affordable and enjoyable beef eating experience. We call it Ozark Wagyu, and we’re sure you’ll f...2024-10-2619 min
Beyond the MarblingEp 7. Data is king for Irongate Wagyu
Irongate Wagyu is known across the globe for producing some of the most complete and high performing Wagyu animals. Peter and Lachy Gilmour discuss their family’s journey in Wagyu breeding, emphasising the importance of attention to detail, data use, and genetic improvements. Peter reflects on starting their herd with support from industry leaders, learning about Japanese Wagyu techniques, and scaling their operations using artificial insemination and embryo transfer. Lachy highlights his background in sailing and how he leveraged data in farming, seeing parallels between both industries. Both stress the importance of small improvements, like AI rates and calf survival, in...2024-10-2448 min
Nuevos Vientos en el CampoCarlos Lowestein - WagyuCarlos Lowestein - Wagyu
Carlos Lowestein - Wagyu
Carlos Lowestein - Wagyu2024-10-1905 min
The Hidden Champion109. Was steckt hinter Wagyu? Das Geheimnis der Gourmet-Fleischzucht mit Uwe Jerathe!➡️ Hier gehts zum Interview:https://www.thehiddenchampion.de/geheimnis-hinter-wagyuIn der heutigen Folge gibt Uwe Jerathe Einblicke in seine vielseitige Karriere und seine Leidenschaft für die Zucht von Wagyu-Rindern und Schweinen. Er erläutert, wie Genetik und sorgfältige Zuchtentscheidungen die Grundlage für die Produktion von erstklassigem Gourmetfleisch bilden. Dabei teilt Uwe seine Erfahrungen aus der internationalen Zusammenarbeit mit Züchtern, seinen Fokus auf Qualität und Nachhaltigkeit sowie die Herausforderungen, die die Arbeit in der Tierzucht mit sich bringt.➡️ Hier gehts zu allen THC Interviews: https://www.youtube.com/playlist?l...2024-10-1456 min
PrimoCastPrimoCast 373 | WAGYU: O SEGREDO POR TRÁS DA CARNE MAIS CARA DO MUNDO (NETÃO BOM BEEF)Conheça as redes da Girassol Agrícola: https://r.oprimorico.com.br/b6c72c96a1
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Como o Wagyu é criado?
Nesse episódio do PrimoCast Agro, vamos explorar um verdadeiro tesouro da pecuária brasileira: Netao e o Primocast explora a produção de carne de alta qualidade, com um foco especial na...2024-10-061h 19
Beyond the MarblingEp 5. It's a family thing: Trent Bridge WagyuCharlie Perry of Trent Bridge Wagyu said being a big fat people pleaser and not being able to make everyone happy resulted in their family holding the largest public offering of Wagyu bulls anywhere in the world. With record averages and 100% clearances, Lyndsey took the chance to catch up with Charlie and find out what makes Trent Bridge so successful. Charlie pin points their success largely to his family and the relationships they have built over many years. As an industry Charlie believes our biggest headwind will come by being able to manage massive fluctuations in supply, to stabilise...2024-09-2641 min
Beyond the MarblingEp 4. The Wagyu Wizard of ManhattanLifelong entrepreneur Dave Dreiling of Booth Creek Wagyu, Manhattan (KA) entered the Wagyu beef industry four years ago. Initially starting out in apparel, gyms, and restaurants, self-taught Dreiling's business acumen – and the sale of a family herd – led to the creation of his vertically integrated Wagyu operation. He has now expanded to eight hundred Fullblood Wagyu cows and Booth Creek Wagyu spans breeding, feeding, and processing, emphasising high-end genetics and specialised feeding techniques. The operation includes the Wagyu Feeders feedlot and state inspected slaughterhouse Meatworks of Kansas, ensuring control over every production stage from genetics to retail, including a meat...2024-09-1135 min
AGRO360O Marmoreio do Wagyu na Pecuária Brasileira, com Tatiana Caruso, especialista da raça.Hoje no Agro360 Podcast recebemos Tatiana Caruso, criadora, especialista, fundadora do WagyuBrasil e membro da diretoria da Associação do Wagyu. Nesta conversa vamos conhecer a história recente da chegada destes animais no país e como Tatiana começou a desbravar este mercado com apenas 5 animais puros. Caruso teve de abrir mão de muitos dos seus objetivos iniciais, adaptando a carne para atender as necessidades do mercado brasileiro, criando uma opção mais acessível, o Wagyu cruzado.O Wagyu é uma carne premium originária do Japão, que devido a influências do budismo, foram selecion...2024-09-061h 05Flyover ConservativesFeeding Your Family for UNDER $30 with Wagyu Meat - Amy HarrisToday, the expertise of the American cattle rancher has masterfully blended the purebred Japanese Wagyu with traditional American cattle breeds to produce what’s proven to be a superior product for the typical American’s budget and palette. The wonderfully marbled, healthier richness from the Wagyu breed combined with the full and meaty beef flavor Americans love – that’s American Wagyu. At Ozark Valley Beef company, we raise our American Wagyu cattle to be a breed apart from the rest and give you a more affordable and enjoyable beef eating experience. We call it Ozark Wagyu, and we’re sure you’ll f...2024-09-0117 min
Beyond the MarblingEp 3. Wagyu at very top end of eating qualityDr Alex Ball has significantly contributed to the Australian red meat industry for over 25 years, working with various organizations like Meat and Livestock Australia, Sheep CRC, and more. Dr Ball shares his valuable insights on the key breed characteristics of Wagyu including what makes it tastes so good, meat grading systems around the world and what they mean for consumers and producers alike, as well as his time and efforts spent as Chief Steward of the AWA Wagyu Branded Beef Competition – a competition renowned for its scientific rigour in judging the world’s best Wagyu.
2024-08-2832 min
Beyond the MarblingEp 2. Green shoots appear in tightening global markets
Renowned agri-forecaster Simon Quilty has produced market intelligence for the meat and livestock sector for over 35 years, racking up experience with several major Australian companies before joining Global AgriTrends. After receiving the Churchill Fellowship in 2022, Quilty took a break from travelling the world to synthesise vast amounts of data into a language farmers can act upon.
In this second episode of Beyond the Marbling, Quilty divulges why he sees the next two years as critical for Australian Wagyu production and the importance of global economic factors and competition in shaping market dynamics.
2024-08-1436 min
Beyond the MarblingEp 1. Wagyu is here to stay across the globeThis first episode of Beyond the Marbling, a new podcast from the Australian Wagyu Association, explores the history, evolution, and future of Wagyu cattle in Australia with insights from AWA President Laird Morgan and its CEO Dr. Matt McDonagh.
2024-07-3143 min
Beyond the MarblingBeyond the Marbling Introduction For hundreds of years, Wagyu cattle were bred exclusively in Japan. Then, in the early 90s, genetics were made available to the rest of the world. In Beyond the Marbling, we explore the future of the breed through the innovators and the thought leaders shaping its future.
2024-07-3000 min
Food Origins PodcastJapan to the USA, Importing Japanese Wagyu & the Beef Industry with Mark Melnick founder of Trex Corp.- EPISODE 47Mark Melnick was born in Tokyo, Japan of Japanese and Polish/Ukrainian descent . At an early age, Mark learned the struggles of managing a business because his parents owned an export company. After graduating high school Mark came to the United States and studied business and accounting. A turn of events caused Mark to change careers and take a job as a beef exporter. It was an exciting time and a growing business. The beef trade was a hot button issue, overcoming many obstacles, including disease, BSE , duty taxes and many other parts of the business. Trex C...2024-07-291h 30Fielding's Wood GrillSavor the Succulent Wagyu Beef at Fielding's Wood GrillEmbark on a culinary journey with Fielding's Wood Grill's Wagyu beef offerings in The Woodlands. Indulge in their signature Wagyu beef burger, featuring a Heartbrand Akaushi Texas Wagyu patty and BBQ brisket, crafted to perfection for an unforgettable dining experience.2024-07-0501 min
The Weekly GrillS4 Ep 21: Australian Wagyu Association CEO, Matt McDonaghIn this week’s Weekly Grill podcast, host Kerry Lonergan turns up the heat on Wagyu boss Matt McDonagh, discussing the opportunities and challenges facing the Wagyu industry in Australia, where breeders are placing their genetic selection emphasis, and the impact as greater numbers of Wagyu feeders occupy valuable pen space for long periods in Australian feedlots.
2024-06-2841 min
Japan Eats!Beer And Massage? How Do Wagyu Farms Actually Operate To Create The Buttery Marbling?Our guest is Bob Broskey, who is the Executive Chef Partner of RPM Restaurants based in Chicago.After working at Michelin-starred restaurants in Chicago, he joined the team at RPM in 2019. Now he oversees multiple restaurants in Chicago, Las Vegas and Washington DC, reflecting his talent in managing popular restaurants in diverse genres. In addition to Bob's profound experience in cooking seafood, he is now one of the most knowledgeable chefs about Japanese wagyu beef in the U.S.In this episode, we will discuss Bob's recent visits to Wagyu farms in Japan, how Wagyu...2024-06-1739 min
Chef SenseResilience and Innovation: The Vermont Wagyu Story with Sheila PatinkinSend us a textWhat drives someone to pivot from a pediatric career to raising prized Wagyu cattle? Uncover the inspiring journey of Sheila Patinkin, founder of Vermont Wagyu, as she shares her story of resilience, adaptability, and passion. From acquiring 20 Wagyu embryos in 2007 to overcoming the challenges of COVID-19, floods, and supply chain setbacks, Sheila's tale is a testament to the power of determination. We discuss the innovative ways Vermont Wagyu transitioned to an e-commerce model, now serving 5,000 customers nationwide, and how Sheila repurposed obsolete dairy farms to expand her operations.Thank you Sheila...2024-06-1237 min
Huntin' Land PodcastA Landowner's Experience with Wagyu CattleThis week on Huntin' Land Butch and Joe interview: Wes and Laura Madden of 9 Line Farms to discuss starting their farm in Florida after falling in love with wagyu beef brought by friends from Oregon. They explain the importance of genetics, water quality, forage and low stress in raising their fullblood wagyu cattle. The Maddens discuss challenges selling directly to consumers and restaurants. They provide advice for those interested in wagyu farming and recommend farms committed to regenerative agriculture. Wes and Laura also take questions from Joe and Butch on ranching practices, marketing strategies and the future of their f...2024-05-241h 22
The Cash Flow Happy HourEp. 57 | How to quit your TECH JOB and start your own business Feat. Sean Nguyen Papa WagyuEmbark on a savory adventure with Sean Nguyen as he shares the recipe for scaling success with Papa Wagyu.
He built the confidence to leave an amazing job at META in 6 months after launching his Wagyu business. Today we'll dive into the learn the strategies, challenges, and triumphs behind building his Wagyu empire.
Get ready for mouthwatering stories and juicy profits in this sizzling episode! 🍖
Connect with Sean:
https://www.instagram.com/papawagyu/
Order some Wagyu for yourself:
https://bit.ly/3JjUmVv
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Fielding's Wood GrillElevate Your Palate with Unforgettable Wagyu Beef Offerings at Fielding's Wood GrillEmbark on a gastronomic journey and discover the pinnacle of culinary excellence with our exquisite Wagyu beef creations at Fielding's Wood Grill. Indulge in the sumptuous flavors of our meticulously crafted Wagyu burger, featuring premium Heartbrand Akaushi Texas Wagyu, BBQ brisket, and artisanal toppings that will elevate your dining experience to new heights.2024-04-0901 min
Japan Eats!Wagyu: The Most Prized Meat In The WorldOur guest is Yuki Ueki, the assistant vice president of Zen-Noh America. Zen-Noh America is a subsidiary of the National Federation of Agricultural Cooperative Associations of Japan.As you may know, Wagyu beef is known for its extreme marbling and delicateness, as well as its unique, pleasant flavor. Behind its deliciousness, there is so much to discover such as its breeds, how it is raised, and the healthy unsaturated fat it contains.In this episode, we will discuss what wagyu is by definition, the difference between wagyu, washu, and Kobe beef, the grading program to...2024-02-2733 min
Organic MattersSeason 2: From conventional dairy farmer to organic Wagyu beef entrepreneurIn the final instalment of Organic Matters for this season, we speak to Cork organic farmer Conor Sheahan. Conor talks about the tough decision to stop dairy farming in 2018 and focus on maximising profit from the beef side of his business.
This involved switching to organic and putting more emphasis on direct selling of Wagyu beef. The Wagyu is a breed that originally hails from Japan but Conor has made a market out of breeding, rearing and selling Wagyu beef directly to customers.
The Irish Organic Association would like to thank all our listeners for tuning into the Organic Matters...2023-12-0927 min
A Place To Call Home with Sam Fryer#23: Going from Mines to Wagyu breeding with Josh DavisSend us a textWelcome to Episode 23 of A Place to Call Home.This week we chat to Josh Davis from Olivers Wagyu. Josh has a great story about going from working in the mines and not knowing much about agriculture, to know owning his own Wagyu Stud.Throughout the episode we will hear Josh talk about his journey so far as well as.- Getting a trade- Working in the mines- Share investing- Real estate investing- Dealing with loss- Moving to t...2023-11-1745 min