Why does store bought meat taste inconsistent and sometimes just plain bad? In this episode, we break down the truth about meat quality, why most grocery stores fall short on sourcing high-quality protein, and how the way a cow is raised dramatically impacts flavor, texture, and nutrition.

We also dive into the art of cooking over live fire why grilling over coals or an open flame brings out flavors you simply can’t replicate any other way. If you care about better BBQ, better sourcing, and better results, this one’s for you.