Meatgistics Podcast: Guess the Meat
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Meatgistics Podcast: Guess the Meat
Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.
What we talked about:
Jon and Austin dive into a plethora of snacksticks, some even from down under. Find out what’s new in meat news and also a helpful tip for beef lovers that includes, (drum roll….) Garlic!
Meatgistics Podcast: Guess the Meat
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I second that. I’ll be processing at least 5 hogs of various sizes this fall so I’d be honored to put to use any stuffer, grinder, vac machine, smoker, dry cure chamber, walk in cooler, etc
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Dr_Pain I could see us getting to a point sometime where we use some customers as product testers. We don’t really do that right now, but the more and more we move forward and brand products as actual Walton’s products instead of reselling something else, I could see where we get to a point where we utilize some product testers. Our Meatgistics users will definitely be the first ones that get that option if we get to a point where we need that in the future!
–Austin Walton
VP of Operations at Walton's & Meatgistics HostShop waltons.com for Everything but the Meat!
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Jonathon Austin In this episode there was discussion about price fixing again. It was mentioned that just removing the USDA inspectors will not drop the price of beef. I agree, especially since the tax payer is paying for the inspection and not the slaughterhouse. What they could do is adjust the rules so small farms can do a limited amount of on farm processing and sell direct to consumers. There is already provisions for poultry in many states. In Wisconsin I can sell up to 999 birds direct to the consumer that have been raised and slaughtered by me, however I cannot with pork or beef.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Austin on last edited by
Austin Definitely put me on that list.
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Ridley Acres Too bad your farm is not down in Louisiana because I would be the first to show up and buy some animals from you. Maybe you could get around the laws for your pork and beef by allowing a limited hunt… in a pen and having an onsite processor/butcher. I would go on a hunt periodically for sure!!
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Yes ox tail is pretty big in Caribbean food, which is pretty good if you ask me. Guess Wichita doesn’t have a very large Caribbean influence…
You want a 90% lean pig, go shoot you a dang feral hog, them suckers are lean.
Wagyu is overrated anyway, now I have had wagyu crossed with a beefmaster that was pretty d**n good that my cousin raised and fed out.
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HerbcoFood I love Ox tails. The creole influence we have in Louisiana has generated a couple of very decent braising dishes (and soup) which I would enjoy more often if it was not so darn expensive. If you pick the meat and fat on those things you end up paying more than prime ribeye/lbs. Same thing with turkey necks. They use to give those things away to people that would want them to go crabbing. Now a small pack of necks is gonna cost you $6/pack (mostly bones)
I won’t lie and had an out of this world experience eating some Japanese Miyazakigyu A5 ribeye and dreamt about it a couple of times BUT that is because I did not pay for it.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Dr_Pain on last edited by
Dr_Pain We are famous
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HerbcoFood said in Meatgistics Podcast: Guess the Meat:
In that case I want to try some of those kangaroo snack sticks they were eating
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Austin Stumbleupon! I remember this!
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RafterW I am still disappointed it is gone. I could spend so much time falling into rabbit hole after rabbit hole… I think somebody bought it, but the replacement kind of sucked in my opinion.
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Jonathon interesting about the garlic in the beef from the Stricks tip!
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Jonathon, listen back to that stricks podcast, starting at the 33:50 mark, he says to add 1% garlic to an original beef sausage recipe. He doesn’t say what the 1% is based off of but I would guess it is total meat weight.
That stuffer looks like it is the ticket!!
