Kenji López-Alt on Wagyu, Steak Science, and Cooking the Perfect Beef

What does Kenji López-Alt really think about Wagyu?

In this episode of The Meat Dudes, we sit down with chef, author of The Food Lab, and one of the most influential voices in modern food science — Kenji López-Alt.

We dive deep into Wagyu beef, steak cooking, and the science behind what actually makes great beef great. From the confusion around “American Wagyu” to how fat really behaves in the pan, this conversation breaks down myths, clears up misconceptions, and gives practical advice for both home cooks and serious meat lovers.

We cover:

• What Wagyu actually means (and why it’s so confusing)

• The difference between American Wagyu, F1, and A5

• How Wagyu cooks differently than conventional beef

• Why fat type matters more than just fat amount

• Whether more marbling always means better flavor

• How to properly cook Wagyu at home (without overthinking it)

• Steak myths: resting, sous vide, and grilling

• What actually makes a great burger

• Kenji’s favorite steak cuts and go-to cooking methods

If you care about better beef, better cooking, and understanding what’s really happening when you throw a steak in a pan — this one’s for you.

Learn more about Kenji: https://www.kenjilopezalt.com