In this episode, we dive into the world of Mangalitsa pigs with the team from FYMP Ranch, exploring why this heritage breed is known as the “Wagyu of Pork.” We’ll discuss what makes Mangalitsa so special, from their unique marbling and fat content to the best ways to raise and cook them. Tune in to learn how FYMP Ranch is redefining premium pork!

In this episode of The Meat Dudes, we are joined by Sean So of Preservation Meats as we dig into the poultry industry to uncover why a lot of the chicken you find in stores isn’t as good as it should be. From how chickens are raised and processed to what you need to look for when buying quality poultry, we’ve got you covered. Plus, we’re sharing essential tips on selecting the perfect Thanksgiving turkey to make sure your holiday feast is a success.

In this episode, we explore the fascinating similarities between surgery and butchery with two experts who co-wrote the book A Surgical Approach to Meat Cutting. Our guests, a surgeon and a butcher, dive into the precision, technique, and discipline that both professions require. From understanding anatomy to making precise cuts, they share their unique insights into how their skills overlap in surprising ways. Whether it's in the operating room or the butcher shop, mastering the art of the cut is key. Tune in for a deep dive into the crossover between these two crafts and learn how science, skill, and experience come together in both fields.

Order on Amazon: https://www.amazon.com/Surgical-Approach-Meat-Cutting-Carving/dp/B0DBZ3H5PQ

We caught up with our new buddy Luis Rivera, The MEAT PAPI, star of Netflix's BBQ Showdown Season 3, to discuss his Venezuelan-inspired BBQ style and his journey in the barbecue world. Luis shares insights from his time on the show, his recent move to Dallas, and his current role at Outfit Brewery, where he’s blending Venezuelan flavors with Texas BBQ traditions. We also dive into the differences between smoking meat in Seattle versus Texas, exploring how regional techniques and flavors shape the art of BBQ.

In this episode, we sit down with Daniel of Sustainable Natural Foods, a Wagyu rancher with the unique experience of raising Full Blood Wagyu in both Southern Oregon and Japan. Daniel offers fascinating insights into the differences between Japanese Wagyu beef and American Wagyu beef, sharing his extensive knowledge and experience. Whether you're a Wagyu enthusiast or just curious about this premium beef, there's a wealth of information to gain from this conversation

What is Salumi and how is it different from Salami and Charcuterie? We got to tour Jack Mountain Meats, a USDA facility, to talk with Seamus Platt, a artisan salumi producer and owner of Norcino Salumi, to learn about the whole process of how salumi is made, the different types and why MOLD IS GOOD?!

Do people really HATE wagyu beef? Well yes and no. We believe that it's more about people not understanding what wagyu beef is, or having some preconceived ideas about what it is. We are going to stand up for wagyu and hopefully change some minds about this amazing, genetically superior cow that comes from Japan, that can also be raised in the US.

Driftwood Beach Restaurant on Alki in Seattle is absolutely one of a kind. Co-Owner and Chef Dan Mallahan ONLY uses ingredients from Local Washington Farms. Building great relationships with local farmers and visiting 2-3 Farmers Markets per week, Dan is able to put out a daily changing menu at his high end, but approachable and warm, restaurant. He TRULY supports his community, and as he admits, its a challenge but worth the sacrifice.