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&apos;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&apos;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&apos;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 ButcherSustainable Farming in the USA

MEAT: The Ultimate Podcast

Ep. 56: Bryan Mayer - Indie Rocker Turned Butcher

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 YearLessons from a Livestock LeaderHolding up Genetics

Ep. 55: Tom Bull - Farmer of the Year

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 WilsonThe Guardian AustraliaThe Guardian USAClimate CouncilEmily AtkinMother JonesThe on being ProjectThrive GlobalHuffington Post HighlineThe New York TimesInsidersRadio National

Ep. 54: Sarah Wilson - Make the Beast Beautiful

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. 

Ep. 53: Peter Doyle - Under The Radar

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. 

Ep. 52: Maxx Puharich - Young Bull

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. OrmeggioChiosco

Ep. 51: Alessandro Pavoni - Yin & Yang

In the final episode of Season One, we have another entertaining and raw conversation with Vic’s Meat founder and CEO Anthony Puharich about why 2019, has been the toughest and most challenging year of his life.Vic’s MeatVictor ChurchillVic’s Meat MarketMeat the Ultimate Companion

Ep. 50: Anthony Puharich - A Pr@ck of a year

Dr Ron is one of Australia’s leading holistic health advocates, educators, a podcaster and an author, with over 35 years of clinical experience and a deep passion for people and the planet. Dr Ron Ehrlich

Ep. 49: Dr Ron Ehrlich - Holistic Dentist

Tammi Jonas was a vegetarian for a decade, but like many, health issues resulted in her returning to a balanced, omnivore diet. That of itself isn’t that interesting but Tammi is now a butcher on her pasteurized pig farm in Victoria. Now that’s a story worth telling. Tammi Jonas

Ep. 48: Tammi Jonas - The Recovering Vegan Butcher

Aaron McKenzie is a renowned and deeply respected functional movement and wellness icon, and a strict carnivore! It sounds like madness until you experience his strength, health, kindness and compassion. He’s a force of nature and this conversation is balanced and profound. 

Ep. 47: Aaron McKenzie - Carnivore Super Human

Charlie Arnott is an award-winning Grazier from Boorowa, New South Wales, Australia, an educator and passionate advocate for Regenerative Farming practices. Charlie Arnott

Ep. 46: Charlie Arnott - Who's Your Farmer?

Jacqui Challinor is head chef of the much-loved and critically acclaimed Surry Hills restaurant, Nomad. This is a deep conversation about happiness, health, glass ceilings, food, fires and powerful and amazing women. Nomad Up the RoadInstagram

Ep. 45: Jacqui Challinor - Woman On Top

Andy Fenner is the most unlikely butcher. This highly educated, former property developer, turned food blogger, turned ethics crusader and meat merchant, is as unique as he is refreshing. A bone fide influencer and force for good. Andie FennerFrankie Fenner Meat Merchants

Ep. 44: Andy Fenner - Eat - Drink - Write

Dr Paul Mason, is metabolic specialist, and also a proponent of a protein dominant diet for living with optimal health. He obtained his medical degree with honours from the University of Sydney, and also holds degrees in Physiotherapy and Occupational Health. Dr Mason has experience in treating both members of the general public, and elite athletes across a number of sports. 

Ep. 43: Dr Paul Mason - The Carnivore Diet & Optimal Health

Morgan Kelly is the head of hospitality restructuring, insolvency and turnaround at KPMG. In an industry where more fail than survive and very few thrive, this is an important conversation for anyone thinking about getting into the industry, getting out of the industry or just wanting insights on how to get more out of your venue. 

Ep. 42: Morgan Kelly - Hospitality Insolvency Expert

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.

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MEAT: The Ultimate Podcast

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