Wagyu Truths, Myths & Meat Science 101 with Dr. Phil Bass
Автор: The Meat Dudes
Загружено: 2025-11-11
Просмотров: 22648
Описание:
This one’s for the true meat nerds. Evan and Tyler sit down with Dr. Phil Bass, Associate Professor of Meat Science at the University of Idaho, to talk all things beef—from Wagyu marbling and USDA grading to dry-aging, koji, and the future of American beef.
Dr. Bass was one of the official judges at the American Wagyu Association’s “Best Steak in America” competition, and we got to hang out, talk shop, and dive deep into what makes Wagyu so damn special.
We cover:
• What BMS 15 marbling actually looks like
• Why USDA Prime doesn’t go high enough for Wagyu
• Grass-fed vs. grain-fed flavor and texture
• The science of tenderness, fat, and flavor
• Dry-aging, koji mold, and regional “terroir”
• Myths about antibiotics and meat safety
• The future of Wagyu and crossbreeding
If you love beef, barbecue, or meat science, this episode is packed with knowledge bombs, nerdy breakdowns, and plenty of laughs.
Dr. Bass’s podcast: Meatspad.com
His book: “It’s Not a Cow” (available on Amazon)
To learn more about wagyu beef: themeatdudes.com
Subscribe for more Meat Dudes episodes every week.
#MeatDudes #Wagyu #MeatScience #BBQ #Beef #WagyuBeef #DrPhilBass
Повторяем попытку...
Доступные форматы для скачивания:
Скачать видео
-
Информация по загрузке:
