Meatgistics Podcast: From Animal To Edible

Catching Up with Jeremiah Doughty

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 helping others learn to hunt, butcher, and cook their own meat through his content and hands‑on classes, along with how his platform has continued to grow over the years.

Boudin, Jerky, & Animal Attacks

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 attack stories, bringing the usual mix of meat knowledge and unpredictable moments.

Summer of Sausage Kickoff & Underrated Seasonings

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 underrated popular seasonings, sparking some strong opinions, and react to a wild video of a woman getting a little too comfortable petting a bison.

Braunschweiger Taste Test, Exotic Meats, & A Brisket Debate

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, a heated pulled pork vs. brisket debate, and wraps up with a discussion about how many beers in a week is too many.

A Snack Stick Test, Patrick's Win, & Savage Beavers

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 flavor can show up in meat snacks, and wrap things up with a wild clip of a beaver attacking eight people, bringing the usual mix of meat talk and unexpected chaos.

Splitting a Cow, Spinach Feta Sausage, & Moose Mayhem

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, bringing some classic Meatgistics energy to the episode. It’s a mix of meat planning, taste talk, and outdoor chaos you won’t want to miss.
 

Everything Jon Didn’t Know About Salt with Tom Katen

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 realizes there’s a whole world of salt knowledge he never knew existed. Equal parts masterclass and meat shop storytelling, this episode proves Tom is truly the salt of the earth.

Meat Floss, MSG, & Shark Videos

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 opinions, and just the right amount of internet chaos.
 

Nacho or Buffalo, Spice Draft Chaos, and Beef Debates

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 classic kitchen debate: does steak or ground beef cook quicker? Expect bold opinions, meat talk, and plenty of Meatgistics‑style fun.
 
 

Top 10 Moments, Debates, & Classic Chaos

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 show, this highlight reel delivers a fun snapshot of the conversations, debates, and weirdness that make Meatgistics what it is.