We kick things off by breaking down the French Brigade system—how old-school fine dining kitchens ran like armies, and why that still matters (or doesn’t). Then we drop a Fine Dining Hot Take that might ruffle some white tablecloths.

We also talk Beef Toro, recap "What Did We Eat This Week?", and sit down with NFL Hall of Famer Joe Thomas to talk Wagyu, Six Springs Farms, and building HOF Beef.

Finally, we draft our Fantasy Celebrity Chef Lineup—because every kitchen needs a strong starting five.

Welcome to The Meat Dudes. Let's talk meat, chefs, and chaos.