Jess Pryles - A Guide to Making Your MEAT Taste AMAZING || MBPP Ep. 798

In this Podcast Episode, Meat Scientist Jess Pryles, shares tips and tricks on making the best steaks ever with Mark Bell, Nsima Inyang, and Andrew Zaragoza. Jess also helps us better understand why some cuts are better than others and whether or not that smelly meat is ok to cook and eat.
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Stamps:
0:00 - Episode preview
1:46 - piedmontese.com code power to get 25% off
2:57 - World Butcher Challenge
4:22 - Starting the business
6:16 - Use of charcoal in Hard Core
9:16 - Are your products gluten-free
9:58 - Secret recipe
10:51 - MSG: is it bad
12:44 - Work of Meat scientist
13:27 - Grilled meat vs meat in air fryer
15:45 - Jess exercise routine
16:31 - Hunting experience
17:41 - How did you get interested in meat
18:51 - Australian vs American meat
20:31 - Types of Steaks
25:59 - How does Nsima cook steaks
27:33 - Cured vs uncured bacon
28:37 - How to cook a perfect steak
32:37 - Colour variation of packaged steak
36:17 - Safety tips to cook a steak
37:06 - Can you rely on meat thermometer
39:29 - Food poisoning
40:30 - Aged meat
43:05 - Piedmontese vs other meat cooking process
44:26 - How long can you safely store meat
45:22 - Making your own jerky
46:50 - How to make liver taste good
47:52 - Do you cook when you are at home
49:35 - markbellslingshot.com code powerproject10 to get 10% off
50:33 - Use of Tex Mex seasoning
51:25 - Cook Ground Beef the best way
55:13 - Condiments to use along with seasonings
56:58 - Jess's Fridge essentials
58:16 - Wagyu vs Normal beef Tallow
59:04 - Bacon Fat
1:01:48 - Early career
1:04:02 - Air Fryer Pork Belly
1:06:50 - Eating raw meat - Is it safe
1:09:42 - Environmental impact of meat
1:11:28 - Lawsuit Claims: Impossible burger
1:12:50 - Deal with social media comments
1:15:43 - How to sell recipes online
1:17:10 - Do you learn about digestion of meat
1:18:13 - More about The World's Butcher Challenge
1:20:32 - Best inexpensive meat cuts
1:22:13 - Import of meat
1:23:28 - Regulations of factory farming
1:30:24 - Like, share, subscribe, comment, follow the podcast
1:31:08 - Way to connect with Jess
1:31:40 - Outro
#PowerProject #HardcoreCarnivore #MarkBell

[@Teckdeckproducti0nz]

please add chapters, would appreciate the ability to find topics i am looking for 👍🏼

[@MarkBellsPowerProject]

Working on them ✌️

[@MarkBellsPowerProject]

added

[@Teckdeckproducti0nz]

@@MarkBellsPowerProject taking a second look now, thanks for the update 😁

[@michaelp7877]

This was an amazing episode. I really appreciate the honesty of your guest, Jess Pryles: She delivered great points, tackled common misconceptions and shared key insights on this topic. I love conversations like this because it give me the confidence in my ability to justify/criticize my own life choices. Thank you all for this!

[@scotlynhatt]

My Traeger pellet grill is like a gateway drug. I really want to use splits in an offset smoker but I am not going to spend 10 hours caring for a wood fire and kill half my weekend.

[@DylanLasich04]

My thoughts too man. I really want an offset but the fact that I can turn on my pellet grill (especially with a wifi controller) and not worry about it until it's done spoils you so much lol. I've found that if I'm smoking anything longer than like 5 hours (especially overnight sessions) I'll use a smoker tube and it adds a lot of good bark to the meat

[@DylanLasich04]

Really great guest! Loved listening to her insight to "meat" and the value of it

[@jamiecote7313]

SHE'S A BOSS...this was awesome

[@jandmycat]

Yeah bbq out here is way better than up North (Wisconsin/MN). So happy I moved, and no more snow 🙌🏾

[@Hejnasty]

Loved this episode !!

[@Alex44081]

Great guest! Going to try some flat iron steak recipes now! 🙌🏽

[@ernestmov]

why no video on Spotify?

[@seedythomp4388]

Nsima, Ninja Foodi Gang represent!! It makes consistently great steaks (and other meats) and works perfectly if you live in an apartment and don't have easy access to outdoor grilling.

[@zachwoolfork]

Super informative Jess, thank you!!

[@jasondavis1615]

I avoid msg because 3 reasons 1)causes headaches in some 2)can hurt people who are gluten intolerant 3) especially when it is in sausage its like no amount of that food will then be satisfying, I can't stop eating it.

[@gibbygordo]

Just get a fuckin charcoal grill dude! 😂

[@MarkBellsPowerProject]

lmao she was clownin HARD

[@Muzzell88]

LOVE this gal ! Hilarious ! Man the f up Andrew 😂

[@joefiganootz2425]

Sugar in the seasonings! Maaaaaaaan! I got all excited for nothing. I'm a Type 2 Diabetic, so there is just no way that I am going to eat sugar. I went Carnivore to reverse Diabetes, so putting anything sugary on my meat is just not gonna happen.

[@kob9777]

I have to ask - why is there such a negative with people liking well cooked steak. I understand some people like rare steak. But why is it looked down on when people (myself included) like well cooked. Well cooked by the way is not burnt, it just means the inside is not pink. I have never gotten it. We don't eat chicken that the inside is rare or pork with red inside, so if someone wants a well cooked (not burnt) steak cause they prefer the taste, why is that suddenly the wrong thing. And literally everyone frowns upon it like a fully grown adult doesn't know their own taste buds well enough my now to pick what they like😅

[@adriancorrea4040]

If you want to make cheaper cuts more tender you can just leave them uncovered in the fridge on top of paper towels for up to four days making sure to flip it every 24 hours and changing the paper towels on the bottom. then just temper it amd season one hour ahead of time and sear as normal. its just a poor mans dry aging.

[@danielhalbach322]

I'm married but I think I'm in love with her

[@HarishVaithy]

Would love to see Mike Rashid on this podcast! I remember when you guys collabed in 2015 the content was 🔥🔥🔥

[@NICKY5766]

I totally misunderstood the title. I am a vegetarian btw.

[@danielhalbach322]

I'm married and I'm a butchers I think I found another love

[@johnlindsey4850]

I enjoy all episodes of this podcast, until the big guy starts the extra fake laughing. No disrespect man, its just overpowering. Yall are awesome!!!

[@MarkBellsPowerProject]

If we could control it, we wouldn’t. That’s literally how he laughs everywhere else as well and it’s incredible every time.

[@johnlindsey4850]

You guys are awesome.

[@johnlindsey4850]

Im very curious if carnivore would help with my arthritis pain. I was thrown from a vehicle 20 years ago and it really broke me up.

[@Emotionlessxartist]

TIMESTAMPS PLEASE I WATCHED THE WHOLE THING

[@MarkBellsPowerProject]

Thanks? Stamps have been added.

[@Emotionlessxartist]

@@MarkBellsPowerProject you’re welcome for the views and support

[@fredyj6730]

All I got from this episode is how Nsima is gross. Bro can’t cook 🤮