55 episodes

Conscious consumption requires one key ingredient: knowledge. MEAT: The Ultimate Podcast by Vic’s Meat will take you under the fence of the world of meat; through the eyes of those who grow it, those who cut it, those who cook it, and even those who are against it. We dive deeply into topics such as health, history, science, innovation, environment and sustainability, all with a meat-bent. If you want to think wisely about meat and make informed choices, MEAT: The Ultimate Podcast is for you.

MEAT: The Ultimate Podcast Vic's Meat

    • Arts
    • 4.9 • 7 Ratings

Conscious consumption requires one key ingredient: knowledge. MEAT: The Ultimate Podcast by Vic’s Meat will take you under the fence of the world of meat; through the eyes of those who grow it, those who cut it, those who cook it, and even those who are against it. We dive deeply into topics such as health, history, science, innovation, environment and sustainability, all with a meat-bent. If you want to think wisely about meat and make informed choices, MEAT: The Ultimate Podcast is for you.

    Ep. 56: Bryan Mayer - Indie Rocker Turned Butcher

    Ep. 56: Bryan Mayer - Indie Rocker Turned Butcher

    Bryan Mayer has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Centre for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. He lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company.

    Ask Your Butcher
    Sustainable Farming in the USA

    • 1 hr 34 min
    Ep. 55: Tom Bull - Farmer of the Year

    Ep. 55: Tom Bull - Farmer of the Year

    Tom Bull is an award-winning farmer from Holbrook in southern NSW, who is part of a new guard committed to changing the way farming is conducted, viewed and rewarded. 

    Farmer of the Year
    Lessons from a Livestock Leader
    Holding up Genetics

    • 1 hr 8 min
    Ep. 54: Sarah Wilson - Make the Beast Beautiful

    Ep. 54: Sarah Wilson - Make the Beast Beautiful

    Sarah Wilson is a multi-New York Times bestselling and #1 Amazon bestselling author. She’s a former journalist and editor of Cosmopolitan Australia and was the host of MasterChef Australia. She’s the founder of the I Quit Sugar movement and has published 15 sugar-free cookbooks which sell in 131 countries. The latest, Simplicious Flow, is the world’s first zero-waste cookbook. Her international bestseller first, we make the beast beautiful, reframes anxiety and bipolar disease through a philosophical and spiritual lens and became both a #1 Amazon bestseller and New York Times bestseller. Sarah ranks as one of the top 200 most influential authors in the world (2017 and 2018) and has a combined digital audience of 3 million. 

    Sarah Wilson
    The Guardian Australia
    The Guardian USA
    Climate Council
    Emily Atkin
    Mother Jones
    The on being Project
    Thrive Global
    Huffington Post Highline
    The New York Times
    Insiders
    Radio National

    • 1 hr 31 min
    Ep. 53: Peter Doyle - Under The Radar

    Ep. 53: Peter Doyle - Under The Radar

    Peter Doyle is to hospitality, what Tom Hanks is to acting; legendary and renowned as a gentleman, a truly good guy. From 1974 to 2018 he was widely recognised as one of the best chefs in the country. Now entrusted with developing the next generation of food pioneers, as head of Merivale’s Apprenticeship Program, his influence reigns supreme. But this humble family man and surfer from the northern beaches of Sydney shuns a legacy that will be enduring. 

    • 51 min
    Ep. 52: Maxx Puharich - Young Bull

    Ep. 52: Maxx Puharich - Young Bull

    Maxx Puharich is the grandson and son of Victor and Anthony Puharich respectively, doyens of the Australian meat industry. Growing up in a large loving family and the luxury of elite private schools, world travel and a famous father, served to confuse as much as it cajoled him about his future. But a decision to step outside his comfort zone and spend a year Jackarooing in the harsh Australian outback, infuse this young man with a genuine sense of purpose. 

    • 1 hr 1 min
    Ep. 51: Alessandro Pavoni - Yin & Yang

    Ep. 51: Alessandro Pavoni - Yin & Yang

    Alessandro Pavoni is the god father of the Italian food mafia, credited with pioneering Italian cuisine in Australia. This larger than life mountain man has conquered cancer more than once, fought off open heart surgery and more recently, abolished crippling rheumatoid arthritis. From dirt biking, snow-boarding and jujitsu at one end, and yoga, meditation and love at the other, this is a beautiful balance of yin and yang. 

    Ormeggio
    Chiosco

    • 52 min

Customer Reviews

4.9 out of 5
7 Ratings

7 Ratings

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