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"The quality of your meat matters more than you think," declares host Chef Tony as he welcomes his longtime friend and meat expert, John, to the Burnt Hands Perspective. Their passionate conversation cuts through marketing hype to reveal uncomfortable truths about what's really on your plate.

John brings decades of culinary and industry expertise to this meaty discussion. Having started as a dishwasher at 13, he worked his way through kitchens before transitioning to the sales side, where he now represents premium Australian and New Zealand lamb and beef. This unique perspective—combining chef sensibilities with industry knowledge—makes him the perfect guide through today's complicated meat landscape.

This episode gets into how meat production has changed dramatically over the last decade. Family farms are selling out as feed costs rise and younger generations lose interest in continuing tradition. This has led to America now importing more beef than it produces domestically. Meanwhile, countries like Australia maintain traditional grass-fed, grass-finished practices not as a marketing gimmick but as their standard approach to raising livestock.

Their conversation takes turns through topics like halal certification (which is exploding in popularity not just for religious reasons but for its superior flavor profile), the misunderstood nature of veal (a byproduct of dairy farming), and the shocking truth about mass-produced chicken (which they colorfully describe as "the tilapia of meat"). The comparison between different lamb varieties—American, Australian, and New Zealand—reveals how geography, diet, and breeding create distinctly different flavor profiles.

Perhaps most valuable is their frank discussion about meat pricing. "Stop bitching about the prices of food," they advise listeners who complain about restaurant costs. Quality ingredients demand premium prices, and if you want superior culinary experiences, be prepared to pay for them. As they put it, "Eating is one of the best forms of entertainment" and worth investing in.

Whether you're a home cook trying to make better choices at the grocery store or a food enthusiast wanting to understand what's happening behind the scenes, this episode delivers straight talk about meat quality, sourcing, and why it matters. Subscribe now for more unfiltered food wisdom from industry insiders who aren't afraid to tell it like it is.

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*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!