MEAT: The Ultimate Podcast

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 ButcherSustainable Farming in the USA

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

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

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.

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.

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

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

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

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

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.

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

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

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

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.

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.

Sarah Davis is no ordinary human. Following years of meticulous preparation and intense training, on 27th October 2018, paddles finally hit the water, in her attempt to be the first woman to paddle the length of the Nile. What was to come was an adventure of epic proportions involving everything from near-death hippo attack, being arrested and detained in Burundi, running crazy rapids, paddling through a country on the brink of civil war and so much more. This episode may not be about MEAT per se, but rather about the spirit that drives people to be pioneers, to be first, to make an indelible mark on the world and to utilise ever last ounce of their talent and life. Paddle the NileRed Bull

Joel Salatin calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate. We had him on the MEAT podcast today, and he’s incredible, inspiring, generous and without doubt one of the most influential-thinker in agriculture. Polyface farmsSavory InstituteRob TuncksDr Christine Jones

Mark Best is the epitome of enduring culinary excellence. This sharp witted, feisty and passionate human did the unthinkable, running a successful restaurant for 17 years, holding three hats for 10 years running, before closing the doors on his terms, midway through 2016. An insanely talented chef and perhaps, an equally talented photographer. No nonsense – No beg your pardons – No regrets. Mark BestBig Lessons

Matt Ringrose is an acclaimed Vedic Meditation teacher, who you wouldn’t naturally expect to find on a podcast about MEAT. But we work in an industry where pressure is intense, depression and suicide are a clear and present dangers. RUOK, Beyond Blue and others do a great job, but like many things, if you don’t fix the root cause, any treatment is a Band-Aid. I am absolutely convinced teaching everyone to meditate and baking it into our daily habits, will move the needle on mental health in hospitality. In this episode we unpack meditation and its benefits in greater detail. Bondi MeditationMeditation has Real BenefitsMental Health in Hospitality

Dr Aduli Malau-Aduli is Associate Professor of Animal Genetics and Nutrition in Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences at James Cook University. The over-arching aim of Aduli's research is to enhance the genetic, nutritional, and sustainable production of meat, milk and cheese with superior eating and drinking qualities and healthy composition without compromising animal health, performance and welfare. In this regard, Associate Professor Aduli Malau-Aduli is a world-class, internationally recognised researcher, teacher and academic leader with cutting-edge expertise in genetics-nutrition interactions in omega-3 fatty acids influencing sensory traits associated with meat and milk quality Dr Aduli Malau-AduliEnhancing Omega-3s with Dr Aduli Malau-Aduli - VideoEnhanced Omega-3 Polyunsaturated Fatty Acid Content – Research PaperOmega-3 Fatty Acids – Fact Sheet for Health ProfessionalsThe Role of Red Meat in the Diet: Nutrition and Health Benefits

Kerrie McCallum is the editor-in-chief of delicious, the number one premium food lifestyle brand in the Australian market. This dynamic, vivacious ball of energy is also a deep thinking, idea generating powerhouse.

Keith Howe is the Managing Director of Rangers Valley, one of the world’s most respected premium marbled beef producers, which is owned by the publicly listed, Japanese conglomerate, Marubeni. Specialising in long fed pure Black Angus and Wagyu cross breeds, Rangers Valley has been drastically impacted by the worst Australian drought in living memory. This is a conversation around navigating the drought, balancing the unprecedented export demand with preserving their domestic market, and the challenges of not depreciating brand equity through new distribution channels.

Kim McDonnell is the Founder and CEO of thankful.org, a social enterprise and global lifestyle brand founded on the principle that the simple practice of gratitude has the power to improve overall happiness and wellness. This innovative new model merges philanthropy and business to spread the power of gratitude, via licensed products that give back, activations that spark thankful thinking, and harness the power of gratitude for good.

Chris Balazs is the CEO of Provenir, the first mobile on-farm processing solution for cattle in Australia. Instead of the animal being transported to the abattoir; the abattoir comes to the farm. Eliminating unnecessary stress on livestock associated with live transport to the processors, Provenir’s unique on-farm processing improves animal welfare and produces meat of exceptional quality, taste and tenderness.

If there is one person in hospitality that doesn’t need an introduction, it’s Neil Perry. Most know him as the creator of the iconic Rockpool brand, the face of culinary for Qantas, the man who pulled of the deal of decade with the buyout by Quadrant Private Equity, to form the Urban Purveyor Group, that handsome face, and dare I say it, the ponytail. But there is so much more to this man, including a humility that most would not appreciate. This is trip down memory lane, and an insight the psychology of a man who is ruthlessly committed to quality, loyalty and legacy.

Diana Rodgers, is a “real food” Licensed Registered Dietitian Nutritionist living on a working organic farm west of Boston. She runs an active nutrition practice where she help people with weight, metabolic, and intestinal issues recover their health through diet and lifestyle. She’s also an author, host The Sustainable Dish Podcast, and the mom of two active kids. She speaks at universities and conferences internationally about nutrition and sustainability, social justice, animal welfare and food policy issues. She’s also working on a new book and film (Sacred Cow) exploring the important role of animals in our food system.

Paul Shaw is a former high-flying banker, who blew himself up investing in a number of start-ups. He’s also usually the host of this podcast and is the Chief Commercial Officer at Vic’s Premium Quality Meat. In this episode he sits on the other side of the microphone and provides an intimate insight into the life and mind of a man who has enjoyed amazing success and heart wrenching failure.

Jake Smyth and Kenny Graham of Mary’s burgers fame are the undisputed rock ‘n’ roll kings of Sydney hospitality. These loveable rogues have grown from humble beginning to legitimate trailblazers, driven by a burning desire to be authentic and to call bullsh@t on the sometimes pretentious world of food and booze. There is way more to these deeply valued dudes than meets the eye. An absolutely dope conversation.

Laura Ryan is the Chair of Meat Business Women, a professional networking group for women working in the meat industry. Laura has a burning desire to develop the image, culture and landscape of the meat industry to make it more attractive to female talent, and nurture new female entrants into the sector through networking, education and mentoring. Laura is a delightful, insightful and engaging young woman, with a very pure sense of purpose.

Costa Nemitsas invested 20 years of his life building a $10m seafood business, before his debt propelled charge to riches, saw his business and life tipped on its head. How he kept his sanity, family and perspective is a story in itself (see Ep26). Why he then decided to join the most prestigious meat company in Australia, founded and run by his best mate, is another colourful chapter and insight into one man’s pursuit of happiness and addiction to hard work and hustle.

Costa Nemitsas is perhaps one of the most colourful characters in a rainbow of personalities, which makes up the Australian seafood industry. In the first of a 2 part series, we talk to Con about his meteoric rise and spectacular fall from grace. I don’t think I have ever had a conversation where someone is so willing to put his ego aside and just tell it how it is. Money, fast cars, family, outrageous levels of debt, unbridled self-belief and fearlessness; they broke the mould when they made this guy.

Anthony Puharich typically doesn’t need an introduction to anyone interested or involved in hospitality or meat. But even those who think they know him, may be a little surprised by this candid and prophetic conversation. A rare insight into why the Celebrity Butcher: is hell-bent on reclaiming his company’s reputation as Australia’s most prestigious and respected supplier of premium quality protein; why he is eating less meat, and increasingly pasture fed; his views on the dire state of the Australian meat market in light of the drought and insatiable foreign demand; for our produce; the rise and rise of Asian cuisine in Australia; the risks and opportunities being presented by plant and cell-based meat; and why he will never tire in his pursuit of building the best “meat” company on the planet. It’s a humble and inspiring conversation.

Ralph Ashton founded the Australian Futures Project to end short-termism in Australia by first understanding the root causes and then engaging leaders, experts, and the public to identify and implement systemic solutions. Ralph has a strong track record of conceiving, building, and leading non-partisan initiatives to create systems change. Before founding the Australian Futures Project in 2012, Ralph spent a decade leading international public policy initiatives, working closely on every continent with governments, the United Nations, World Bank, business, academia, and non-profits. From 2004 to 2007 he co-created WWF’s Humanitarian-Conservation Partnership that changed how environmental and humanitarian organisations collaborate on large-scale disaster response, and between 2007 and 2011 he enrolled and chaired the Terrestrial Carbon Group that changed the international debate and action on unlocking the 30% of the climate change solution represented by agriculture and forestry. With a background in corporate law and investment banking, Ralph is Adjunct Senior Research Fellow at La Trobe Business School and has also held visiting positions at Columbia University and the Australian National University.

Dr Hannah Sassi is a postdoctoral research associate in the School of Life and Environmental Sciences with a specialisation in environmental microbiology and virology. Her background is focused in public health and microbiology. This bright and visionary young woman transformed the way I think about food safety, insofar as how we ensure it, how we impart it, how we govern it. An important conversation for those in the industry and all consumers.

Donato Toce is one of the passionate owners of Messina, the most revered and enjoyed gelato brand in Australia. And given the only thing as divisive as MEAT is SUGAR, we invited him on the Show to discuss the challenges of selling a product that so many love, yet so many love to say they hate. For anyone driven by passion and perfection, culture and customer, this conversation is a SWEET one.

Damien Monley was born into hospitality, it has been his life from the day he was born. He trained under some of the great chefs, worked himself to the bone, got caught in the death spiral of fast living and the anxiety ultimately lead him to hospitalisation. This proud husband and father of four, now lives in the quant, rolling hills of the Southern Highlands in New South Wales, far from the hustle, bustle and dangers of the fast lane of hospitality in the big smoke. In this incredibly raw and open conversation he bares his soul for all to learn from. A must listen for anyone who has ever experienced anxiety or depression.

Breedr, a U.K. startup helps farmers make better use of their livestock data to improve profitability. Founded in early 2018, Breedr aims to bring the livestock industry into the digital age. The company provides farmers with an app to let them capture data on their livestock and then use that data to improve the efficiency of their farms and help ensure that they can sell the animals at the most optimum time and price. On today’s show we speak with co-founder and CEO, Ian Wheel and Remus Brett from London-based LocalGlobe, the VC who provided the seed funding. Technology to the rescue!

Lawrence Wong is not a celebrity chef, a world-class producer or an iconic entrepreneur. But without him, none of these people would exist. Lawrence has been a proud butcher for 42 years, 23 of them with Vic’s Meat. He’s a quiet and shy man, and while this episode may not have the usual entertainment and education factor, it’s a wonderful lesson in the power of loyalty and longevity.

Dr Doron Sher is a specialist knee and shoulder surgeon, who holds a Master’s degree in Biomedical Engineering and surgical fellowships in Australia, Canada and America. His passion for helping patients avoid unnecessary surgery has led to his involvement in two successful metabolic, arthritis, weight loss and sports performance clinics (lowcarbdoctors.com.au). If you’ve ever wanted to understand the scientific basis and benefits of a keto or paleo diet and all the surrounding modalities such as fasting, meat consumption, sugar and a whole lot more, this conversation is a life changer.

Pete Evans is as controversial as he is inspirational. The celebrity chef turned wellness warrior has inspired millions of people to a healthier way of life. But he is also divisive, regularly agitating rebuke amongst conservative healthcare practitioners. He’s a surfer, a father, a husband, a media darling, and without doubt a man who thinks and cares deeply about things that matter. This conversation goes from psychedelics to pasture fed meat, from sex to bio-hacking; from parenting to meditation. An absolutely fascinating man.

Gerry Harvey is a maverick, billionaire businessman, a doyen of Australian electrical retail. But he’s always wanted to be a farmer, with a deep connection and respect for the land. From his vast interests in racehorse studs, to his world-class Berkshire pork, wagyu, dairy and cucumber farms, this larger than life figure, at 79, is a high-octane ball of inspirational energy. No ego, no rhetoric, just a straight-up conversation that everyone can learn from.

John Fink is not your typical restaurateur. The son of a hospitality magnate and movie mogul, this former musician turned film maker turned husband and father took a life-time to find his true north. But today he proudly runs some of the most successful restaurants in Australia, and is as passionate about his business as he is finding a sustainable way forward. This is a unique and honest insight into the heart and soul of good man and a great business.

Meat is perhaps the most divisive topic on the planet. In this thought provoking conversation with Lisa Sharp and Pip Band from Meat & Livestock Australia (MLA), we take a very factual and balanced look at meat consumption, pasture fed v grain fed meat; a sustainability framework, cell-based and plant-based meat, animal welfare, climate change, carbon neutrality and a whole lot more. This is a wonderful episode for those wanting a deeper understanding of the meat industry and the many incredibly caring and conscious people who dominate it. Meat is not the enemy!

Plant based meat and clean meat were futuristic only 5 years ago. But today, from Bill Gates to Warren Buffet and Beyond Meat to Impossible Foods, these innovations are fast become main stream and viable. On the Show today, we talk with Henrik Lund, CEO of Naturli Foods in Denmark, who were pioneers in the plant based milk industry in the 80’s, and today are a driving force behind plant based meat. It’s a conversation, whose importance we probably won’t truly respect the importance of, for years to come, Enjoy.

The meat industry, actually anyone who likes a good steak, owes so much to Dr Temple Grandin. Dr Temple Grandin has a unique ability to understand the animal mind, a skill she links to her autistic brain. Using her ability to observe the world through an animal's eye, she has achieved significant breakthroughs in the area of animal welfare- specifically the processing of larger livestock: cattle and pigs. Her work has reverberated throughout the world of meat processing- there isn’t a reputable abattoir in the world she hasn’t touched or her work hasn’t influenced. The meat-eating world take our hats off to Temple Grandin.

Lennox Hastie always knew he wanted to cook. It wasn’t necessarily family influence that developed a deep, internal drive nor was it the last resort for an unruly teenager- for he wasn’t one. It’s something he can’t put his finger on- he just knew. Listen to Lennox talk about his own personal journey- both the macro journey of how he got to where he is today and the micro; his personal journey within Firedoor, the restaurant he co-owns with The Fink Group, whose namesake rules the kitchen- everything, absolutely everything is cooked over fire.

We’ve all heard about meat’s role and place in the changing world- whether that be its impact on climate or its high demand by the growing global middle class, impacting its availability & price. Everyone has an opinion to express on the subject and the topic of ‘meat’ takes up a large chunk of many a dinner table discussion. Our Guest, Michael Lee, isn’t a farmer, nor a butcher, or a chef- he’s a scientist and his opinion is that to provide protein for the world, we need to look at other options. Where he is looking & working is science fiction come reality: 3D printing of meat.

Kangaroo is the most sustainable meat around. They are hunted from the wild, they don’t omit methane gas, they don’t destroy our fragile land under foot and it’s all natural. It’s one of the healthiest meats too so why then don’t Australia’s eat it? Clayton Graham is Paroo Premium Kangaroo- the best of the best within the kangaroo meat industry. Hear his speak of how it all works, why we should eat more of it and his opinion of the future of meat.

One of this country’s most knowledgeable and attentive butchers, Darren O’Rourke wasn’t intended for butchery, unlike many others in the industry who, for them, the knives are passed down from grandfather, to father, to son or daughter. He’s lived a very different life and walked many pathways- all of which converged at the most famous butcher shop in the world- Victor Churchill. Darren is a quintessential butcher; trustworthy, honourable and knowledgeable, and more than willing to share that wisdom with whomever asks. He is warm and welcoming and lives to create memories for every one of his customers. With the existence of local butchers’ shops declining and butchers and their craft vanishing under looming behemothic supermarkets, Darren talks of what it means to him- his skill, the traditions and the honour of serving the local community & the Puharich family business.

Leaders are made, not born. Having moved from the other side of the earth to settle in Sydney, Dany Karam is thankful to those who have influenced him along the way, and so are we. His management style and leadership has steered Black Bar & Grill at The Star to great heights and everyone who has come across him has benefited from simply knowing this kind, gentle soul. Listen to him speak about the Tafe teachers, his parents, the executives at The Star, as well as the most important- his peers- who guided an indecisive teenager to greatness.

Gareth Howard’s obsession with knowing and supporting the farmers who supply his restaurant has developed over his lifetime. Starting with solid foundations steaming from a childhood in rural South-Wales surrounded by animals and the farmers who carefully reared them, through to working under the tutelage of the uber-sustainable Jamie Oliver in the UK. Gareth is now the Exec. Chef of Acre Eatery in Camperdown, Sydney. He shares the site with not for profit urban farm creators Pocket City Farms, who grow a large range of seasonal produce used by the restaurant. Listen as Gareth talks through his approach, his philosophy and his views on seasonality, the influence of the consumer and the importance of prioritising quality over quantity when it comes to meat.