Friday, May 22nd: Producer Symposium & Field Day

8:00 am: Sale offering on display at the Bar R Ranch all day

10:00 am-Noon: Animal & Land Management Workshop with demonstrations by Pearson Farm & Fence

2:00-6:00 pm:

• Christina Chu, MS, RD, CSSD: "Fueling Human Performance with Wagyu"

  • Christina is a Boston-based sports dietitian and private practice owner. She supports athletes ranging from youth baseball players to professional fighters, helping them fuel for performance through practical nutrition strategies. Over the years, she has supported athletes and teams across professional and college sports as well as partnering with major food and performance brands on nutrition education and consulting. Christina is passionate about connecting the dots between where our food comes from and how it is utilized by the human body. Because no two athletes are the same, her work focuses on translating nutrition science into practical fueling strategies tailored to the individual. She earned both her Bachelor’s and Master’s degrees in Clinical Nutrition from Boston University and previously worked with organizations including IMG Academy+ and the UFC Performance Institute.

• The Meat Dudes: "Reframing Wagyu for Today's Customers"

  • Evan Carter — Co-Founder: Evan is a restaurateur, meat educator, entrepreneur, and co-host of The Meat Dudes podcast — a show dedicated to demystifying Wagyu beef, meat culture, and the people shaping the industry. With deep roots in the Seattle food scene and a passion for quality protein, Evan helps bridge the gap between producers, chefs, and curious meat lovers. He’s a driving force behind Lady Jaye’s butcher shop and restaurant, where education and excellence meet everyday cooking. Known for his ability to explain complex meat topics in clear, engaging ways, Evan pushes for greater transparency around beef sourcing, genetics, and consumer empowerment. His work has put The Meat Dudes at the center of conversations around American Wagyu, direct-to-consumer beef, and modern meat culture.

  • Tyler Palagi — Co-Founder: Tyler is a chef, butcher, and storyteller with decades of professional culinary experience. Before launching Lady Jaye — the acclaimed Seattle butcher shop, restaurant, and wagyu destination — Tyler cooked in top kitchens and crafted distinctive meat-centric menus that earned loyal fans and media attention. As co-host of The Meat Dudes podcast alongside Evan Carter, Tyler brings practical expertise in butchery, cooking techniques, and meat science to every conversation. His passion for educating home cooks, ranchers, and industry pros has helped deepen the public’s understanding of quality beef, Wagyu genetics, and the art of cooking meat. Whether he’s teaching a knife skill, debunking wagyu myths, or engaging with ranchers on the podcast, Tyler’s approachable style makes meat knowledge accessible to all.

• Dr. Phil Bass: "Wagyu cutting demonstration with Bar R Wagyu beef"

  • ​Dr. Phil Bass earned his bachelor’s and master’s degree in animal science at California Polytechnic State University and his Ph.D. in meat science from Colorado State University. Phil served as the Senior Meat Scientist for the Certified Angus Beef brand for several years where he led educational programs, innovative beef carcass merchandising initiatives, and analyzed data for the betterment of the brand and beef community. Phil transitioned to a faculty position in the Animal, Veterinary and Food Sciences Department with the University of Idaho in 2017 where he teaches and focuses his research primarily on ways of improving beef carcass value and palatability through practical and applied means. Phil’s passion for meat animal carcass fabrication is shared in his hands-on technical meat science teaching among his students. Phil lives in Troy, ID with his wife, two children, a couple of chickens, and a small non-profit herd of beef cattle

5:00-7:00 pm: Hors d'oeuvres & drinks

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Saturday, May 23rd: Bar R Wagyu Production Sale

8:00 am: Sale offering on display at the Bar R Ranch all day

11:00 am: Dr. Jerry Reeves' presentation on the Bar R Wagyu program and philosophy 

Noon: Lunch provided

1:00 pm (PDT): Production Sale

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