In this episode, we ask the big question: Is Wagyu just hype? Or is there more behind the marbling? (Quick answer... hell no its not, but we can see why you may think so.)

We break down:

• Why the world needs Wagyu Sommeliers

• Our honest take on Wagyu hot dogs (spoiler: hard pass)

• The underrated magic of the Bavette cut

• A hot take on Wagyu burgers (they’re not all created equal)

Then we sit down with Andrew Shirley of River Valley Wagyu, who raises 100% full-blood, grass-fed Wagyu in the Pacific Northwest. We get into how raising docile, grass-fed cattle impacts the quality, taste, and ethics of the beef on your plate.

Whether you're a meat nerd or just Wagyu-curious, this one's for you.