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.

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.

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.

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.

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 rampaging in India from earlier this year.

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, conservation through participation, and the lasting impact outdoor experiences can have on the next generation.