Meat Matters with Jenny Mitich What is American Wagyu & Why You Should be Eating It with Jeremiah & Amy Harris
Want delicious American Wagyu beef? Use code Jenny15 to get 15% off your order at https://ozarkwagyu.com/ (This code works forever, so if you continue ordering from them, keep using this code for 15% off)
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In today’s episode, I’m joined by Jeremiah and Amie Harris of **Ozark Valley Wagyu** in Edgar Springs, Missouri. I’ve been enjoying their incredible American Wagyu beef since late 2023, and I can honestly say—it’s some of the most buttery, flavorful beef I’ve ever had.
We dive into how they got started in ranching, why they chose to raise American Wagyu, and what sets it apart from conventional beef—both in taste and nutritional profile. We also talk about how their cattle are raised, their approach to sustainable, small-scale ranching, and their newest product: Wagyu jerky (which I may or may not have devoured in one sitting).
If you’re curious about what makes American Wagyu special, how it stacks up in terms of health benefits, or what life is like as an independent cattle producer—this is the episode for you.
CARNIVORE T-SHIRTS: Want to share you love of Carnivore with the world? Head over to https://jennymitich.shop/ and use code Ribeye15 to get 15% off your entire order!
Want my FREE GROCERY LIST and MEAL PLAN for 2025? Head over to Instagram at MamaMitich, follow me over there, and send me a message requesting these resources and I will send them right over to you!
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Chapters:
0:00 Intro
1:44 How it started
3:18 Why switch to Wagyu?
6:41 How is American Wagyu different?
9:41 How do you track quality?
10:00 Regulations around labeling
11:10 Health benefits & taste
14:05 How Ozark's cows are raised
18:46 Regenerative agriculture
20:04 Size of operation
24:35 Competition
27:41 Hopes for Maha?
29:46 Wagyu beef jerky
32:22 What dietary philosophy do you follow?
34:40 Rapid fire Carnivore questions
#carnivore #carnivorediet #carnivoretips #carnivoreresults
Business inquiry? Email me at mamamitich@gmail.com
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