Meatgistics Podcast: From Animal To Edible

This week, Jon and Austin sample some homemade creations, including roast beef and turkey jerky paired with nacho cheese, and share their thoughts on the flavors and textures. They also discuss the new young George Washington movie, dive into the role of phosphates in meat processing, and talk about ticks and Alpha-Gal syndrome and the impact it can have on people's diets. To wrap things up, t...

This week, Jon and Austin finally try some dry-aged steaks from the cow they split and discuss how the dry-aging process affects flavor, tenderness, and overall eating experience. They dive into the science behind dry-aging, what happens to the meat over time, and whether the results are worth the wait. The guys also show off some new Walton's USA t-shirts, while Austin puts his identification...

This week, Jon talked with Marshall Starks, the first Regional Director for Pass It On | Outdoor Mentors, for a great conversation built around hunting, service, and meat processing. The two made bear bratwursts using Loaded Liberty seasoning and meat from a 110 lb bear Marshall harvested in Alberta, Canada, sharing the process and results along the way. They also touch on Marshall’s time at West...

This week, Jon talks with Jeremiah Doughty from Field to Plate for a laid‑back conversation about what he’s been up to since the last time they talked. Jeremiah shares more of his journey as a wild game chef, including how his path into hunting and cooking began after developing an allergy to beef that pushed him toward harvesting and preparing his own wild game. They revisit his mission of helpin...

This week, the guys cover a little bit of everything from bold flavors to wild stories. They dive into durian and boudin, sharing their thoughts on these unique foods, and get into the details of making both deer jerky and pork jerky. The conversation also touches on buying beef and their thoughts on the Walton's 12-inch thermometer. To wrap things up, they react to some intense shark and deer att...

This week, Jon and Austin officially kick off the Summer of Sausage, bringing excitement for everything ahead with more educational videos, weekly recipes, and special promotions with exclusive coupons all summer long. They celebrate by trying Habanero Lime and Sweet Chili snack sticks, breaking down the flavors, and picking favorites. The guys also share their picks for the most overrated and und...

Jon and Austin dive into a wide range of meat talk, starting with a Braunschweiger tasting using Walton’s Braunschweiger Unit and breaking down its flavor and texture. They explore some exotic meat options from an Asian market for potential future use, then ask the big question: what’s the most you’ve ever eaten in one sitting? The conversation continues with butcher shop tradition origin stories,...

Jon and Austin kick things off by trying Jalapeño Popper snack sticks made by a Walton’s salesman, testing if a flavor profile like this (without a dedicated snack stick seasoning) can still be turned into a great snack stick. They also celebrate Patrick's win at correctly guessing a lineup of different seasonings... mostly. The guys get into the idea of “pickle season” and all the ways that flavo...

This week, Jon, Ali, and Austin are all back on the couches as they tackle the logistics of splitting up a shared cow, debating everything from steak sizes to how much ground beef everyone should take. Along the way, Jon may have found a new favorite with a spinach and feta chicken sausage, and the group shares their thoughts on the flavor. To wrap things up, they react to a wild moose fight video...

This week on the Meatgistics Podcast, Jon sits down with retired Cargill service tech Tom Katen for a deep dive into one of the most important ingredients in meat processing: salt. From flavor and texture to protein extraction and preservation, Tom breaks down the science and real-world function of salt in a way that’s practical, fascinating, and occasionally mind-blowing. Along the way, Jon reali...

This week, Jon and Ali dive into a mix of curious food trends and classic debates, starting with meat floss sandwiches and whether they’re worth the hype. They break down the top “healthy” options at fast food restaurants, discuss the ever‑polarizing MSG debate, and wrap things up by reacting to some wild shark videos making the rounds online. It’s an episode full of food curiosity, strong opinion...

This episode is packed with flavor and friendly arguments as the guys dive into a snack stick taste test featuring Nacho Cheese and Buffalo Wing flavors. Things quickly spiral into spice draft chaos, where opinions fly and order matters more than it should. They also stir up controversy by questioning the appeal of filet mignon, proving not everyone is a filet fan. To wrap things up, they tackle a...

For Episode 283, we’re taking a look back with a compilation of some of the best moments from Meatgistics so far. This episode features clips covering everything from the most stolen foods in grocery stores and ethical deer hunting to discussions on kangaroo meat, SPAM, He‑Man vs. Barbie, and plenty of classic Meatgistics shenanigans in between. If you’re a longtime listener or brand new to the sh...

This week, Jon and Austin tackle the big question: What even counts as “American food?” From there, the conversation jumps into a surprisingly deep breakdown of microwave settings and how people should actually use them, followed by a debate on whether fast food was better back in the day or if it’s improved over time. Things take a wild turn as they dive into the story of a serial killer elephant...

This week, Jon sits down with Dr. Scott Petrie, the new CEO of Pass It On Outdoor Mentors, to talk about the organization’s mission and future. Scott shares his background and how his personal experiences connect to the values of Outdoor Mentors, an organization dedicated to introducing youth to hunting, fishing, and outdoor recreation. The conversation highlights the importance of mentorship, con...

This week, Jon and Ali cover a little bit of everything. They start by eating some lemon pound cake before jumping into a generational test to see what’s more Gen‑Z, millennial, Gen‑X, or baby boomer. From there, the conversation turns more serious with a discussion about business failure percentages and what they actually say about success and risk, along with thoughts on the JBS strike. As alway...

This week on the Meatgistics Podcast, Jon and Austin deal with a surprise raccoon at work before diving into March Meatness at Walton’s, debating their favorite seasonings and making some bold picks. They break down the confusion around sell-by dates, question what actually counts as fast food, and wrap things up with Gerald the Dolphin plus a wildcard segment featuring some seriously unsettling A...

Today, Jon and Austin jump into a fun mix of food debates and taste testing. They start by discussing pizza toppings that might be red flags in men, sharing the funny, oddly specific, and surprisingly passionate opinions people have about what's on a slice. Jon then serves up his homemade Jalapeño Popper Sliders, and the guys dig in to give their honest thoughts. To wrap things up, they break down...

This week, Jon and Austin dive into some truly unexpected topics, starting with the power of radio ad jingles and why they stick in our heads long after the commercials end. They explore the unusual (and slightly questionable) idea of fish sausage, debating whether it could ever catch on. The guys also conduct a dry cure meat taste test, breaking down flavors, textures, and what makes a great cure...

This episode, Jon and Patrick sit down to talk about the future of Meatgistics, including its growth, community momentum, and the potential for an exciting redesign. They jump into a snack stick taste test, trying out Fajita and Tex Mex flavors to see which one earns the top spot. Things take a hilarious turn as they blindly rank animals by assumed IQ, leading to some questionable (and entertainin...

This week, Jon and Austin break down a wild assortment of meat‑world oddities and questions. They kick things off with bacon that uncannily looks like a pig snout, followed by Jon showing off a shark tooth he recently got his hands on. The guys give a quick Olympics update, debate some truly terrible jerky flavors, and tackle the age‑old question: Is a snack stick actually a sausage? To wrap thing...

This week, Austin is back on the podcast with Jon, and the guys jump right back into it with a fresh summer sausage taste test to compare flavors. They also talk about the latest Terrapin Ridge Farms updates that have them both excited for new, flavorful ideas. And in true "people eat that!?" fashion, they end up exploring the world of iguanas on pizza in Florida, which is a culinary curveball nob...

This week, Jon and Ali kick things off with a summer sausage taste test, sampling and comparing flavors to find out what truly stands out. They then dive into an age‑old debate: What is the best Super Bowl party food? After that, they review an impressive custom smokehouse owned by a Meatgistics community member, highlighting its unique features and craftsmanship. To wrap things up, they enjoy an...

This week, Ali and Jon kick things off with a deep dive into deer snack sticks and how fat percentage affects texture, flavor, and overall quality. Next, they explore the growing headlines around lab-grown meat stepping away from the processing scene and what that could mean for the future of protein production. To wrap things up, they look into the aftermath of a recent snow leopard attack they f...

Jessica and David Toevs of Prairie Creek Homestead share what it really looks like to build a life rooted in rural Kansas. From modern farming and raising kids on the land to balancing creative work, tradition, and hard physical labor, this conversation explores choosing a life you didn’t plan for and discovering it might be exactly what you needed. Honest, grounded, and shaped by generations of r...