Meatgistics Podcast: Meat the Owner

  • Team Blue Admin Walton's Employee Power User

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    Meatgistics Podcast: Meat the Owner

    Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

    Beautiful Beverages

    Jonathon enjoyed a Crane Brewing Sour Ale with hatch chile called Lady Midday. We know Jon has a love of all things Crane Brewing and Sour beer so this was a match made in heaven and Brett had a Hazy IPA known as Hop Wizard from Odd13 Brewing, he’s a huge fan of IPA’s so he was pleased with this selection.

    What we talked about

    Jon was joined by Owner of Walton’s, Brett Walton. They touched on a little of everything, from the origins of Walton’s to how we currently ship out all the products you love today. So sit back, relax and grab a beer and listen to find out if Jon was finally able to get those adoption papers signed to become the next Walton!

    Watch Meatgistics Podcast: Meat the Owner

  • Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator

    It was a great podcast! On the Pa’s with brisket, is the injection as good as the Marinade? Has Brett had the Argentinean BBQ Marinade?

  • Regular Contributors Veteran Canning Team Blue Power User Sous Vide

    Jonathon Great show, really enjoyed it. For those of us that will probably never get down to Waltons, would it be possible to do a video of not only the shipping area, but a video tour of the whole place. I think many “meat heads” would enjoy it, I know I would.

  • Team Blue Admin Walton's Employee Power User

    kyle For sure! Check with us for our Big Monday (Cyber Monday) Livestream, we are going to have some video of those guys running around like mad as they try to fill orders and then we will have a camera pointing down the line as packages are shipped that we will switch too every once in a while to give “updates” @tex and Kyle thank you for the compliment, Brett is a great guest, I am positive this won’t be the last time you see him on this podcast

  • Team Orange Power User Veteran

    Yep… Great podcast. Papa Brett is a great guest. Enjoyed meeting and chatting with him back at Pheasant Fest. His attention to detail and especially the dreaded BO’s was something I can relate to. Same deal with my employer. Talked about daily. All supplier issues. We just work around it the best we can and focus on the the products we have in house. Can 2020 be over yet! 🤔 🤕 😷 🤒 🤧

  • Team Blue Admin Walton's Employee Power User

    PapaSop December 32nd 2020 is coming!

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About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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