In this episode of The Meat Dudes, we are joined by Sean So of Preservation Meats as we dig into the poultry industry to uncover why a lot of the chicken you find in stores isn’t as good as it should be. From how chickens are raised and processed to what you need to look for when buying quality poultry, we’ve got you covered. Plus, we’re sharing essential tips on selecting the perfect Thanksgiving turkey to make sure your holiday feast is a success.

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.