418: You Don’t Have to Be Rich to Eat Wagyu with The Meat Dude's Evan Carter

Wagyu beef has a reputation for being expensive, intimidating and only meant for special occasions but Evan Carter of The Meat Dudes is here to challenge that idea. After discovering Wagyu through his Seattle restaurants, Evan and his team have built a platform around making Wagyu more approachable and helping consumers understand where it comes from, how it is produced and how to cook it. He also shares what The Meat Dudes are doing to connect ranchers and consumers through education, cooking and their developing Wagyu Map.

Links:

The Meat Dudes: https://themeatdudes.com/

Instagram: https://www.instagram.com/themeatdudes/

The Meat Dudes Podcast: https://open.spotify.com/show/61UsaxCkLX4a222nvBuV04

CattleUSA Insurance - https://info.cattleusainsurance.com/l/1102253/2025-06-04/288f5m
⁠CattleUSA Website - https://www.cattleusa.com/
CattleUSA App IOS: https://apps.apple.com/us/app/cattleusa/id1673147759
CattleUSA App Android: https://play.google.com/store/apps/details?id=com.edgarmcbee.cusamobile&pcampaignid=web_share
Facebook - https://www.facebook.com/cattleusamedia
Instagram - https://www.instagram.com/cattleusa.media/
Subscribe to our newsletter - https://www.cattleusa.shop/products/cattleusa-drive-premium-daily-newsletter?utm_source=ig&utm_medium=social&utm_content=link_in_bio&brid=YWdncwFNXt0EmdzFy5cJJBp84J9g
CattleUSA Media - https://www.cattleusamedia.com/
Lauren’s Instagram - https://www.instagram.com/_laurenmoylan/
Lauren’s Youtube - https://www.youtube.com/@Showboatmediaco
The Next Generation Podcast Website - https://www.thenextgenag.com/

Key Takeaways:

• Wagyu is a spectrum that includes full-blood, F1 and other genetic combinations
• Not every Wagyu cut is an expensive $70–$200 steak
• Lesser-known cuts can offer an affordable way for consumers to experience Wagyu
• Education can help consumers understand the differences between Wagyu products
• American-raised Wagyu is a legitimate part of the growing U.S. Wagyu industry
• Consumers increasingly want to know where their beef comes from and who raised it
• Using more of the whole animal can create additional value for Wagyu producers
• Chefs and consumers have an opportunity to discover cuts beyond ribeyes and tenderloins
• The Meat Dudes are working to connect ranchers, chefs and consumers through education
• Growing Wagyu demand could create new opportunities throughout the beef industry

Chapters:

01:24 How the Meat Dudes Discovered Wagyu
03:45 Why Consumers Are Buying Wagyu
05:00 Wagyu Is More Than a $200 Steak
07:32 Making Wagyu More Approachable
10:00 The Cuts Consumers Are Missing
12:23 Creating a Premium Beef Experience
15:31 Connecting Ranchers and Consumers
18:00 The Wagyu Map and Consumer Education
19:37 Where the Wagyu Industry Is Headed
24:35 Why Consumers Should Eat More Beef

Evan Carter, The Meat Dudes, Wagyu, Wagyu beef, American Wagyu, full blood Wagyu, F1 Wagyu, Wagyu genetics, Wagyu cattle, Wagyu production, Wagyu industry, Wagyu beef prices, affordable Wagyu, Wagyu cuts, Denver steak, Bavette steak, skirt steak, Wagyu ribeye, premium beef, specialty beef, beef industry, cattle industry, beef producers, cattle producers, consumer beef demand, beef consumers, meat education, Wagyu education, meat education, beef marketing, beef branding, beef quality, premium beef market, niche beef market, Wagyu Map, ranch to consumer, beef traceability, American beef, specialty cattle, beef cuts, meat industry, The Meat Dudes podcast