In this episode, we explore the fascinating similarities between surgery and butchery with two experts who co-wrote the book A Surgical Approach to Meat Cutting. Our guests, a surgeon and a butcher, dive into the precision, technique, and discipline that both professions require. From understanding anatomy to making precise cuts, they share their unique insights into how their skills overlap in surprising ways. Whether it's in the operating room or the butcher shop, mastering the art of the cut is key. Tune in for a deep dive into the crossover between these two crafts and learn how science, skill, and experience come together in both fields.

Order on Amazon: https://www.amazon.com/Surgical-Approach-Meat-Cutting-Carving/dp/B0DBZ3H5PQ

We caught up with our new buddy Luis Rivera, The MEAT PAPI, star of Netflix's BBQ Showdown Season 3, to discuss his Venezuelan-inspired BBQ style and his journey in the barbecue world. Luis shares insights from his time on the show, his recent move to Dallas, and his current role at Outfit Brewery, where he’s blending Venezuelan flavors with Texas BBQ traditions. We also dive into the differences between smoking meat in Seattle versus Texas, exploring how regional techniques and flavors shape the art of BBQ.

In this episode, we sit down with Daniel of Sustainable Natural Foods, a Wagyu rancher with the unique experience of raising Full Blood Wagyu in both Southern Oregon and Japan. Daniel offers fascinating insights into the differences between Japanese Wagyu beef and American Wagyu beef, sharing his extensive knowledge and experience. Whether you're a Wagyu enthusiast or just curious about this premium beef, there's a wealth of information to gain from this conversation