Meatgistics Podcast: From Animal To Edible
by Walton’s
Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks. 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.
Episodes
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Going from Game to Gourmet with Larry White
Jon talks with Chef Larry White, the hunter, angler, and recipe developer behind Wild Game Gourmet, a cooking and hunting resource built to help hunters and home cooks get the most out of wild game, fish, and shellfish. Larry draws on more than 20 years as a professional chef, with a focus on...
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Wild Game Cooking with Sean Johnson of GetSaucedNJ
On this week's Meatgistics Podcast, Jon sits down with Sean Johnson of GetSaucedNJ to talk all things wild game. They cover the mistakes people make most often when cooking venison and other game, why treating it like beef can leave you with a dry, gamey plate, and how to get the most out of…
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All About Harvesting Nature with Justin Townsend and Adam Berkelmans
This week, Jon sits down with Justin Townsend, founder of Harvesting Nature, and Adam Berkelmans, the Managing Editor of Harvesting Nature, for a conversation about hunting, wild food, and the growing field-to-table movement. Together, they discuss Harvesting Nature's mission of helping people...
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The Okayest Interview
This week, Jon sits down with Chris Whonsetler, better known as The Okayest Cook, for a conversation focused on hunting, cooking, and the stories behind great food. The two discuss Chris' passion for waterfowl hunting, his experiences experimenting with fermentation, and some of his favorite...
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Meatgistics Podcast Ep. 297 | Nick Hoffman Brings Elk to Walton's
This week on the Meatgistics Podcast, we’re joined by Nick Hoffman, host of Nick’s Wild Ride on Outdoor Channel! Nick brought some elk along for the ride, and the crew put it to work making elk bratwurst and snack sticks. We also talk hunting, wild game, Nick’s experiences in the outdoors, and...
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Interviewing Christopher Kyer
This week, Jon sits down with Christopher Kyer of The Honest Omnivore for a conversation covering some of their favorite topics. They talk about wild game cooking and preparation, Christopher's approach to food photography, and how capturing a great image can help tell the story behind a meal.…
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Homemade Jerky, Ticks, & Outdoor Animal Clips
This week, Jon and Austin sample some homemade creations, including roast beef and turkey jerky paired with nacho cheese, and share their thoughts on the flavors and textures. They also discuss the new young George Washington movie, dive into the role of phosphates in meat processing, and talk...
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Dry Aging and the USA
This week, Jon and Austin finally try some dry-aged steaks from the cow they split and discuss how the dry-aging process affects flavor, tenderness, and overall eating experience. They dive into the science behind dry-aging, what happens to the meat over time, and whether the results are worth…
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A Sit Down with Marshall Starks
This week, Jon talked with Marshall Starks, the first Regional Director for Pass It On | Outdoor Mentors, for a great conversation built around hunting, service, and meat processing. The two made bear bratwursts using Loaded Liberty seasoning and meat from a 110 lb bear Marshall harvested in...
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Catching Up with Jeremiah Doughty
This week, Jon talks with Jeremiah Doughty from Field to Plate for a laid‑back conversation about what he’s been up to since the last time they talked. Jeremiah shares more of his journey as a wild game chef, including how his path into hunting and cooking began after developing an allergy to…
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Boudin, Jerky, & Animal Attacks
This week, the guys cover a little bit of everything from bold flavors to wild stories. They dive into durian and boudin, sharing their thoughts on these unique foods, and get into the details of making both deer jerky and pork jerky. The conversation also touches on buying beef and their…
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Summer of Sausage Kickoff & Underrated Seasonings
This week, Jon and Austin officially kick off the Summer of Sausage, bringing excitement for everything ahead with more educational videos, weekly recipes, and special promotions with exclusive coupons all summer long. They celebrate by trying Habanero Lime and Sweet Chili snack sticks, breaking...
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Braunschweiger Taste Test, Exotic Meats, & A Brisket Debate
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...
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A Snack Stick Test, Patrick's Win, & Savage Beavers
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...
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Splitting a Cow, Spinach Feta Sausage, & Moose Mayhem
This week, Jon, Ali, and Austin are all back on the couches as they tackle the logistics of splitting up a shared cow, debating everything from steak sizes to how much ground beef everyone should take. Along the way, Jon may have found a new favorite with a spinach and feta chicken sausage, and…
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Everything Jon Didn’t Know About Salt with Tom Katen
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…
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Meat Floss, MSG, & Shark Videos
This week, Jon and Ali dive into a mix of curious food trends and classic debates, starting with meat floss sandwiches and whether they’re worth the hype. They break down the top “healthy” options at fast food restaurants, discuss the ever‑polarizing MSG debate, and wrap things up by reacting to...
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Nacho or Buffalo, Spice Draft Chaos, and Beef Debates
This episode is packed with flavor and friendly arguments as the guys dive into a snack stick taste test featuring Nacho Cheese and Buffalo Wing flavors. Things quickly spiral into spice draft chaos, where opinions fly and order matters more than it should. They also stir up controversy by...
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Top 10 Moments, Debates, & Classic Chaos
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...
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American Food, Your Microwave, & Elephant Rage
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...
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A Conversation with Dr. Scott Petrie from Pass It On Outdoor Mentors
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...
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Generations, Job Strikes, & the Best Breakfast Meat
This week, Jon and Ali cover a little bit of everything. They start by eating some lemon pound cake before jumping into a generational test to see what’s more Gen‑Z, millennial, Gen‑X, or baby boomer. From there, the conversation turns more serious with a discussion about business failure...
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March Meatness, Fast Food Debates & AI Nightmares
This week on the Meatgistics Podcast, Jon and Austin deal with a surprise raccoon at work before diving into March Meatness at Walton’s, debating their favorite seasonings and making some bold picks. They break down the confusion around sell-by dates, question what actually counts as fast food…
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Pizza Red Flags, Jalapeño Popper Sliders & Clean vs. Organic Labels
Today, Jon and Austin jump into a fun mix of food debates and taste testing. They start by discussing pizza toppings that might be red flags in men, sharing the funny, oddly specific, and surprisingly passionate opinions people have about what's on a slice. Jon then serves up his homemade…
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Radio Jingles, Fish Sausage & Dry Cure Taste Tests
This week, Jon and Austin dive into some truly unexpected topics, starting with the power of radio ad jingles and why they stick in our heads long after the commercials end. They explore the unusual (and slightly questionable) idea of fish sausage, debating whether it could ever catch on. The…
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Growth Gains, Snack Stick Debate, & Animal IQ Rankings
This episode, Jon and Patrick sit down to talk about the future of Meatgistics, including its growth, community momentum, and the potential for an exciting redesign. They jump into a snack stick taste test, trying out Fajita and Tex Mex flavors to see which one earns the top spot. Things take a...
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Pig‑Snout Bacon, Shark Teeth & Terrible Jerky Takes
This week, Jon and Austin break down a wild assortment of meat‑world oddities and questions. They kick things off with bacon that uncannily looks like a pig snout, followed by Jon showing off a shark tooth he recently got his hands on. The guys give a quick Olympics update, debate some truly...
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Austin's Return, Terrapin Ridge Updates, & Iguanas on Pizza
This week, Austin is back on the podcast with Jon, and the guys jump right back into it with a fresh summer sausage taste test to compare flavors. They also talk about the latest Terrapin Ridge Farms updates that have them both excited for new, flavorful ideas. And in true "people eat that!?"...
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Summer Sausage Showdown, Super Bowl Food & Custom Smokehouses
This week, Jon and Ali kick things off with a summer sausage taste test, sampling and comparing flavors to find out what truly stands out. They then dive into an age‑old debate: What is the best Super Bowl party food? After that, they review an impressive custom smokehouse owned by a Meatgistics...
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Deer Snack Sticks, Lab-Grown Meat & a Snow Leopard Scare
This week, Ali and Jon kick things off with a deep dive into deer snack sticks and how fat percentage affects texture, flavor, and overall quality. Next, they explore the growing headlines around lab-grown meat stepping away from the processing scene and what that could mean for the future of...
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Hard Work and Heart: The Homestead Way
Jessica and David Toevs of Prairie Creek Homestead share what it really looks like to build a life rooted in rural Kansas. From modern farming and raising kids on the land to balancing creative work, tradition, and hard physical labor, this conversation explores choosing a life you didn’t plan…
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Cast Iron Kennels: Bird Dogs, Better Breeding, & Guided Hunts
This week, Ali and Jon sit down with Steve Hall, a bird hunting guide and owner of Cast Iron Kennels in Iowa, to talk all things upland hunting and dog training. Steve shares his experience running a breeding kennel specializing in English Setters, offering insight into what makes a great hunting...
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Nick Hoffman on Wild Hunts, Wagyu Jerky, & Country Music
Jon sits down with Nick Hoffman, host of Nick’s Wild Ride, for an unforgettable conversation that spans hunting adventures, culinary creativity, and music. Nick shares stories from his international hunts, including encounters with grizzly bears, poking sharks to keep them at bay, and harvesting…
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Cheap Eats, Beef Grades & a Bison on the Loose
We kick things off with some budget-friendly food chaos before jumping into the latest meat industry news. Then we break down USDA beef grades. Prime, Choice, and Select get all the attention, but what about the others? We explain Standard, Commercial, Utility, Cutter, and Canner, what they mean,...
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Food, Farming, Freedom Inside Sovereignty Ranch
Jon talks with Mollie Engelhart, owner of Sovereignty Ranch, about what it takes to raise meat the right way in a system that often rewards shortcuts. They break down regenerative and organic farming practices, why soil health and animal welfare actually matter, and how Sovereignty Ranch delivers...
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Christmas Movies, Football Fails, and Vintage Commercials
This week we countdown our top 10 Christmas movies, dive into the latest meat industry news, and laugh (and groan) at Jon’s football woes. We also take a nostalgic look back at one of our first older commercials and finish with a wild bear attack clip that you won’t believe. Tune in for laughs,...
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Hunting Insights, Warehouse Contests & A Gross Meat Bet
This week’s episode kicks off with Jon talking to Emily Lehl, Hunting and Shooting Specialist at Wisconsin DNR, about her role and experiences in the outdoors. Then, Jon and Austin highlight Walton’s unique box-picking contest that celebrates the hard work of their warehouse team. Finally, things...
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Turkey Trials, Iowa Hunts & a Flamethrower Surprise
Ali joins Jon and Austin for a full turkey tasting and shares stories from her Iowa Ladies Hunt, where the group headed into the field for an upland bird hunt. Austin surprises Jon with an actual flamethrower, and the guys break down recent news on Nebraska processing plant closures and what a...
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Mitch Petrie on Outdoor Media, Hunting & Wild Game Cooking
Jon sits down with Mitch Petrie, VP of Programming at Sportsman Channel and former Country Outdoors host and executive producer, for an in-depth conversation about the world of outdoor entertainment. Mitch shares his personal hunting stories, favorite wild game cooking techniques, and...
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DOJ vs. Cargill, Crossing State Lines, & The Ultimate Meat Lineup
Jon and Austin tackle some big topics this week! They discuss the Department of Justice investigating Cargill, the legalities of selling state-inspected plants and products across state lines online, and then have some fun by creating their own “Meat Lineup”—their dream team of seasonings sold at...
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A Sit-Down with Brett Walton: Leadership, Legacy & Meat Talk
In this special episode, Jon sits down with Brett Walton, CEO and co-owner of Walton’s, for a candid conversation. They cover a range of topics—from the journey of building Walton’s into a trusted name in meat processing to reflections on leadership, industry trends, and what’s next for the...
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From Arby’s to Brazil: Meat News, Quizzes & Controversies
This week, Jon and Austin serve up a sizzling episode packed with flavor and controversy. They dive into Arby’s new steak nuggets, explore the wild idea of making a dip can full of jerky, and challenge each other with a 10-question meat quiz. Things get serious as they discuss how contaminated…
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Football, Meat Stocks, and State-by-State Cattle Trivia
This week on the Meatgistics podcast, Jon and Austin dive into Walton’s exciting new collaboration with The Flush, featuring a limited-edition gift box available at waltons.com. With college football season kicking off, the guys discuss past and upcoming games. Jon rambles about his rough...
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Frozen, Fearless, and Feral: Deer Breakdowns, Bear Attacks & a Lab-Grown Meat Rant
This week on the Meatgistics Podcast, Jon and Austin dive deep into the cold, discussing how long different meats can safely stay in your freezer before flavor or quality takes a hit. Chat writes a fiery rant about lab-grown meat that’ll get you thinking and laughing. The guys also share their...
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Pheasant Rangoon, Emotional Power of Steak, and a Talk with Will Hartnett
This week on the Meatgistics podcast, we sat down with Will Hartnett, FFA Advisor for Wall ISD, for an insightful conversation of agricultural education. Austin and Jon then sample Jon’s homemade Pheasant Rangoon and a variety of Buc-ee’s jerky flavors while diving into topics like the emotional...
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Top 5 Sausage Dishes, Listeria Recalls & Aftermath of a Bear Attack
Ali and Jon enjoy sausage in red sauce with pasta while Jon counts down his top 5 favorite dishes to make with sausage. They dive into GMO labeling, calorie talk, and recent listeria recalls before discussing the shocking aftermath of a brutal bear attack. A mix of food talk, health news, and…
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Conservation, Cranberry Summer Sausage, and Cutting up Bison with Kurt Ratzlaff
This week on the Meatgistics podcast, Jon sits down with Kurt Ratzlaff from Backcountry Hunters & Anglers for a flavorful and insightful conversation. They sample cranberry summer sausage and discuss holiday brat ideas like reindeer sausage. The discussion also covers conservation efforts…
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Top 5 Deer Snack Stick Hacks and Restaurant Red Flags
This week we’re breaking down the top 5 hacks for processing deer snack sticks from grind to smoke, and everything in between. Then we switch gears and dive into the wild world of dining out, including some recent restaurant mishaps, when it’s okay to send food back, and whether leaving that Yelp...
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39 Years of Walton's, Helium High Notes, and Questionable Grease
It’s Walton’s 39th birthday, and we’re celebrating with blind reactions to snack stick seasonings, Jon testing his helium-induced high pitch voice, and a greasy debate you won’t forget—how long is too long for a restaurant to keep using the same cooking grease? Join us for the laughs, the…
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Quick Patties, Another Meat Quiz, and What’s in Taco Bell Beef?
This week on the Meatgistics podcast, Jon and Austin celebrate the viral success of Walton’s quick patty maker video, which has racked up over 8 million views! With football season kicking off, the crew shares their favorite teams and rivalries. Jon puts everyone to the test with a 10-question…
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About this show
Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks. 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.
Hosted by
Walton’s
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