Best Poultry Processing Podcasts (2025)

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Episode 147 - Investment in On Farm Poultry Processing Pairs Well With Pastured Pigs 50:10

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16d ago50:10

50:10

In this episode, I talk with Brandon Bowen of Bowen Family Farm in Georgia. Brandon and his family invested into becoming one of 6 on farm poultry processors in Georgia with the hopes of building a large on-farm poultry operation. Pairing that with pork and beef will help him cash flow better throughout the year as they scale up their operation. Fo…

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Episode 148 - Garbage Feeding to Reduce Feed Cost and Produce More Affordable Pork 1:19:40

1d ago1:19:40

1:19:40

In this episode, I talk with John Lengyel of Hogman Farms. John uses post consumer food waste as a primary source of feed for his hog operation. This process can be controversial in the pastured pig world, but John has some compelling arguments as to the benefits of this feeding method. We take a deep dive into how he manages the waste material alo…

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Ep. 223: Wrap it up — Packaging is the fastest way to land a sustainability message 30:42

2d ago30:42

30:42

Consumers often say they would buy more meat and poultry if they knew it was more sustainable. At the same time, nearly as many shoppers say they don’t know exactly what steps protein companies have taken to improve sustainability. One of the fastest ways to get a sustainability message to customers and consumers is through the packaging that’s aro…

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Ep. 222: AI, HPAI, UPFs and salmonella — The poultry business at mid-year 28:33

9d ago28:33

28:33

It’s mid-2025, and the poultry complex has had a tough first half. But, the next months look brighter, as Dr. Ashley Peterson notes in today’s MeatingPod episode. The senior vice president of scientific and regulatory affairs for the National Chicken Council tells us how broiler producers can find federal aid to install new technologies to fight HP…

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Ep. 221: Consumers embrace meat again — but don’t fall too much in love 25:42

16d ago25:42

25:42

Good old-fashioned meat from livestock is enjoying renewed popularity, a shift in the zeitgeist fueled by consumers’ demand for simpler, more natural, and less- or unprocessed food products. Add to that a social backlash against plant-based meat substitutes, and a renewed connection in people’s minds between meat and masculinity. Meat advocates and…

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Ep. 133 - Juice Speaks on the Hometown Plug Take Off, Best Sweet Tea & People Asking for The Laugh 1:09:33

17d ago1:09:33

1:09:33

In this episode we sat down with comedian and music artist, Juice, to discuss everything from his success on social media, favorite sweet tea, people executing the ask for the laugh and so much more. Tons of free game and funny moments in this one that you DON’T want to miss! Follow Juice on social media @ohthatsjuice_ and stream his music everywhe…

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Ep. 220: Its mid-2025 — Do you know where your alt-meats are? 29:36

24d ago29:36

29:36

After a white-knuckle first half of the year, the meat alternatives sector stares down the rest of calendar 2025 from a position of retail weakness. Sales trends that seemed poised to turn positive again at the end of last year, didn’t materialize, and dour consumer sentiment could easily drown other, more optimistic economic indicators. Chris DuBo…

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Episode 146 - Developing a Great Side Hustle on 25 acres in NY 57:29

1M ago57:29

57:29

In this episode, I talk with Phil Cooper who has developed a great side hustle of raising pigs (and poultry) on 25 acres in upstate New York. Phil teamed up with his in-laws to take their homesteading level farm production of vegetables and other products and include protein sources from Turkey, chicken, and pigs. They manage a small herd of feeder…

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Ep 219: Five things we learned at IFFA 2025 37:32

1M ago37:32

37:32

Every three years the shiniest and newest technologies in meat processing are put on display in Frankfurt at the IFFA trade show. Meatingplace has been in attendance for decades, and this year, managing editor Peter Ricci did the honors. He came back from Germany with fat stacks of notes on what he’d seen. He did us the favor of trimming all those …

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Ep 218: Hang Glide — New tech for the toughest job in the plant 31:18

1M ago31:18

31:18

Picking up 5 or 10-pound weights at the gym doesn’t seem like such a heavy lift, but most people only do it for a few minutes at a time. Try lifting those weights for an entire workday, 130 times a minute. The job of rehanging carcasses on shackles after going through the chiller is one of the most difficult stations on the line to keep staffed. Th…

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Ep. 132 - Rob Grindz Speaks on the Biggest Mistakes When Working Out, Ego Lifting & Grind O’clock 59:45

1M ago59:45

59:45

In this episode we sat down with fitness influencer and coach, Rob Grindz, for an incredible conversation. We discussed everything from the biggest mistakes people make in the gym to his brand Grind O’clock and so much more. He even gave us some tips for our road to 200 challenge that will also help you with your fitness goals. Tons of free game an…

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Episode 144 - The Meishan Breed and Why It Is So Spectacular 52:24

1M ago52:24

52:24

In this episode, I speak with Jonathan Kemmerer and Laura Jensen from the American Meishan Breeders Association on why the Meishan breed is so desirable. For more information on the breed check out: Website: https://www.meishanbreeders.com/ Podcast: https://creators.spotify.com/pod/profile/the-meishan-pigcast/episodes/Best-Breeding-Practices-for-th…

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Ep. 217: The ICE Man Cometh 23:07

1M ago23:07

23:07

Immigration enforcement is ramping up — again — and regardless of how carefully a company adheres to federal programs like E-Verify, it’s no guarantee that Immigration and Customs Enforcement won’t darken the door. But, companies can take concrete steps to properly prepare for and respond to a visit from ICE, as David L. Barron, a labor and employm…

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Ep. 216 Flavor innovation in the deli department 15:31

2M ago15:31

15:31

Developing new products that attract consumer attention is a goal for all food manufacturing companies, and Land O’Frost, a manufacturer of specialty meats and packaged deli meats is no exception. Julie Lubash, director of research and development and innovation at Lansing, Ill.-based Land O’Frost provides insights on how the family-owned company d…

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Ep. 131 - Niko Costas Speaks on The Growth of RTEAM, Crazy Venues, Booking Artists and His Journey 1:17:18

2M ago1:17:18

1:17:18

In this episode we sat down with the owner of RTEAM, Niko Costas, for an incredible conversation. We discussed all the ins and outs of throwing major events to working with tons of incredible artists. He even spoke on some of his favorite ideas for events and some of them will completely blow your mind. Also, we discussed the key steps he took to t…

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Episode 144 - Symbiotic Farming with Pigs, Beef, Sheep, and an on-farm Brewery in Quebec 1:04:16

2M ago1:04:16

1:04:16

In this episode, I talk with Ryan Allen of McAllen Farm and Brewery in Quebec, Canada. Ryan is a 7th generation farmer on the same land his ancestor's settled. As he took over the farm, he added pigs and the brewery to the farm with all ingredients for the brewery coming from the farm. Spent grains are fed back to the pigs and beef and help develop…

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A ‘balanced’ approach to alt-meat trial 28:11

2M ago28:11

28:11

Hybrid meat products — those that combine conventional animal protein with vegetables or plant-based proteins — have had difficulty getting consumers on-board. In fact, new research by Food System Innovations (FSI) indicates that prospective customers get turned off by too much information about what’s actually in the burger or chicken nugget or th…

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Ep. 214: AI, Automation and Myths 28:14

2M ago28:14

28:14

As processors continue to expand efficiencies and improve worker safety, Dr. Brian Kiepper from the University of Georgia takes our MeatingPod listeners on a tour of early automation efforts, notes where technology stands today and outlines the potential for tech advances in the near future. Dr. Kiepper also explains that meat plant automation does…

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Ep. 130 - Daytona Trump Speaks on High Credit Score Beer, Tariffs, Big Backs & His Rise to Fame 1:11:54

2M ago1:11:54

1:11:54

In this episode we sat down with the #1 Trump impersonator, Daytona Trump, for an incredible conversation. We discussed everything from tariffs to the 51st state and so much more. He even broke out his official white privilege card for a few of his answers and promised to pardon Joey if he ever goes to prison. Also, at the end of the episode we int…

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Ep143 - Call Upon the Name of the Lard for Healthy Skin 1:14:18

2M ago1:14:18

1:14:18

In this episode, I talk with Charles Mayfield of Farrow skincare products. Charles has taken his farming experience and turn it into a thriving skincare product company. We talk about the benefits of lard and how we as a society have deviated so much from using the pig for so many of our daily needs. If you would like to learn more about Charles an…

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Ep. 213: The MeatingPod Editor's Roundtable on poultry 29:23

2M ago29:23

29:23

In this inaugural episode of the MeatingPod Editor’s Roundtable, Meatingplace Co-Editor-in-Chief Tom Johnston and Managing Editor Peter Ricci discuss the state of the poultry processing industry and where the protein may be headed in the near future. Both editors have covered protein processing businesses for years and offer their insights regardin…

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Episode 142 - Pros and Cons of Shipping Retail Pork Products 1:27:08

3M ago1:27:08

1:27:08

In this episode, I have two guest on the podcast. Both have experience shipping retail cuts to customers all over the country. Rob Dowdle of Dowdle Family Farm and Jake Miller of Outwest Farm share their experiences, tips and tricks on how to successfully add shipping to your farm sales. SPONSOR: Red Tool House Store - https://store.redtoolhouse.co…

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Ep. 212: Maintaining food safety standards 29:59

3M ago29:59

29:59

The challenge of implementing and maintaining food safety standards at any food manufacturing plant requires strict record-keeping, solid communications and a commitment to working with inspectors on both the federal and state levels. In this episode, Brian Kellerman, chief quality and food safety officer at Kellerman Consulting, describes implemen…

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Ep. 129 - Jason Prevatt Speaks on Freddy Fingers, The Poultry Industry and His Culinary Journey 1:07:16

3M ago1:07:16

1:07:16

In this episode we sat down with owner of Freddy Fingers, Jason Prevatt, for an incredible conversation. We discussed everything from how to make the perfect chicken tender to working with famous chefs in Miami and so much more! He even breaks down some secrets the poultry industry doesn't want you to know. Tons of free game and cool stories in thi…

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From the vault: Best of both worlds 42:05

3M ago42:05

42:05

The way Jeff “Trip” Tripician sees it, he didn’t leave his job as CEO of a conventional meat company to become CEO of the Dutch cultivated meat company Meatable; rather, he went from CEO of one meat company to another. After decades working to institute progressive practices within the U.S. meat industry, Trip is pushing the cultivated meat industr…

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Ep. 128 - Greg Hersey Speaks on Preforming at The Superdome, Working With Celebrities & His Journey 1:05:40

3M ago1:05:40

1:05:40

In this episode we sat down with professional drummer, Greg Hersey, for an incredible conversation. We discussed everything from growing up in a music household to preforming on the biggest stages with his idols. He even speaks on his favorite and least favorite songs to perform live. Tons of free game and funny moments in this one that you don’t w…

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Ep. 210: Protecting the color of bacon 19:33

3M ago19:33

19:33

In this episode, Stephanie Major, a senior at Iowa State University, outlines a research project that aimed to better understand how bacon becomes discolored under varying types of retail lights. With Major as co-leader of the research team, the study involved treating cured bacon with natural antioxidants and then packaging the product in aerobic …

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Ep. 127 - Disco Cowboy Speaks on The New Cheddar, Running an Ultra Marathon & Working With His Idol 1:16:26

3M ago1:16:26

1:16:26

In this episode we sat down with Chris Anderson AKA Disco Cowboy for an exclusive part 2 episode! We discussed everything from him running an ultra marathon to opening up for Purple Disco Machine at one of the biggest clubs in Jacksonville, FL. He even speaks on why he had to retire his old Cheddar (his toy horse) and upgrade to a brand new Cheddar…

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Ep. 209: Salmonella, HPAI and More! 26:28

3M ago26:28

26:28

In this episode, Kromm will outline the specifics of the original USDA plan to monitor Salmonella contamination levels in processing plants as well as the goals for tracking various serotypes of Salmonella as well as other pathogens among poultry. She also notes that the proposed regulations – which were challenged by the poultry industry and other…

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Ep. 126 - The Owners of Rogue Rogis Speak on Their Pierogi Making Process, New Flavors & Giving Back 55:23

3M ago55:23

55:23

In this episode we sat down with Abby & Dane, the creators of Rogue Rogis, to discuss everything from the pierogi making process to the trials and tribulations of starting their business and so much more. We even came up with some crazy new custom pierogi flavors that may end up on their menu soon. Tons of free game and funny moments in this one th…

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Episode 141 - Focusing on Piglet Production with Small Town Farms in Ontario 1:03:05

4M ago1:03:05

1:03:05

In this episode, I talk with Nathan Post of Small Town Farms in Beamsville, Ontario. Nathan and his family have a farrowing operation on 7 leased acres between Buffalo and Toronto. Their goal is to build their operation into a farrowing/feeder pigs business focusing on quality genetics and hybrid vigor. For more information about their farm, visit …

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From the vault: Collaboration, flavors and R&D 21:13

4M ago21:13

21:13

Developing custom flavors for new and existing foodservice and restaurant customers for sous vide proteins involves collaboration and communication, according to Keith Goerl, Vice President, R&D and Commercialization at Ed Miniat LLC. Successfully meeting client needs means employing a variety of channels to stay ahead of emerging flavor trends and…

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Ep. 125 - DJ Money Gud Speaks on His Craziest Club Story, Nardo Wick & Artist Management 1:01:34

4M ago1:01:34

1:01:34

In this episode we sat down with DJ Money Gud for an incredible conversation. We discussed everything from his craziest club stories to artist management and so much more! Tons of free game, funny moments and motivation in this one that you don't want to miss!Follow DJ Money Gud on social media @djmoneygud PATREON LINK: patreon.com/ogsessionsSHOP: …

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Ep. 207: A matter of trust 29:09

4M ago29:09

29:09

Confusion is a major barrier for alt-meat companies struggling to gain traction with shoppers — confusion about healthfulness, ingredients, labels. Add to that a disconnect between consumer expectation and reality on matters of taste and texture. In short, consumers don’t trust the information they’re getting. Trust in the food system is what the C…

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Ep. 124 - Collin Stephens Speaks on The Jort Bois, UFC and More While We Crush a Case of Happy Dad 1:35:03

4M ago1:35:03

1:35:03

In this episode we sat down with Collin Stephens for an incredible conversation. We discuss everything from why he shut down the Jort Bois to his role with Happy Dad and so much more. We couldn't finish the episode until we crushed the entire case of Happy Dad so this one is full of funny moments, deep conversations and tons of free game that you d…

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Ep140 - Dr. Smokehouse has relocated to Maine 1:04:04

4M ago1:04:04

1:04:04

In this episode, I revisit with Jim Chelbowski (aka Dr. Smokehouse) who was last on the podcast in December of 2019 (Episode 28). Jim has dedicated much of his spare time honing his charcuterie skills and has become quite skilled and knowledgable in that field. Since we last talked with Jim, he has moved to Maine and has a different setup in which …

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Ep. 206: New technology for HPAI detection 21:25

4M ago21:25

21:25

As avian influenza continues to affect the poultry industry – as well as dairy cows and other mammals like cats and even seals – researchers are developing a hand-held device that can detect the virus that causes bird flu in the air in minutes with a success rate of 90%. Dr. Rajan Chakrabarty at Washington University in St. Louis, is leading a team…

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Ep. 123 - Disco Dolly Speaks on Shopping Sustainably, High Vibrational Entities & Dolly Parton 1:08:14

4M ago1:08:14

1:08:14

In this episode we sat down with owner of Disco Dolly Vintage, Alexis Dillard, for an incredible conversation. We discussed everything from shopping sustainably to Dolly Parton and so much more. She breaks down how she sources her inventory and high vibrational entities. Also, she explains the feeling of being voted #1 vintage curator in Jax 3 year…

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From the vault: Advancing the Salmonella challenge 33:55

4M ago33:55

33:55

With current USDA rules on Salmonella in frozen and raw poultry products, the fight to combat microbial infection also is being waged on the hatchery level using research that ultimately could protect humans from some biological invasions. Dr. Margie Lee from the Virginia-Maryland College of Veterinary Medicine is involved in groundbreaking researc…

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Ep. 122 - Amp from RAOP Speaks on The Growth of His Show, Top 5 Guests & Tips For Podcasters 1:47:43

4M ago1:47:43

1:47:43

In this episode we sat down with the host and creator of Random Acts Of Podcast, Amp, for an incredible conversation. We discussed his top 5 favorite guests he’s had on his show to the biggest lessons he’s learned after recording over 570+ episodes. He even gave out some tips for making money with your show. Tons of free game and funny moments in t…

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Ep 139 - Forty Years of Pigs with Trifecta Natural Pork 1:09:52

5M ago1:09:52

1:09:52

In this episode, I talk with Neal Saxton who has been raising pigs practically all of his life. His experience in breeding has lead him to create his ideal closed loop herd that gives him the results he has been looking for. His grasp of swine genetics is amazing and I think you will be impressed by his efforts. You can learn more about him at http…

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From the Vault: Food Safety & Profitability 19:38

5M ago19:38

19:38

According to Tim Vlcek, a food safety consultant and also the CEO of a direct-to-consumer meat business, explains how maintaining proper food safety protocols can directly impact a processor’s profitability because it makes managing operations more efficient. In this episode, he outlines the connection between maintaining consistent food safety sta…

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Ep. 121 - Owners of Hard Pressed Burgers Speak on the Secrets For Creating the Perfect Smash Burger 1:23:43

5M ago1:23:43

1:23:43

In this episode we sat down with the owners of Hard Pressed Burgers, Eddie & Jordan, for an incredible conversation. We discussed everything from how they started their business to the secrets for creating the perfect smash burger and so much more. They break down the struggles of running a food truck and future plans for Hard Pressed. Also, they r…

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Episode 138 - How different are Pasture Pigs in Canada? 58:33

5M ago58:33

58:33

In this episode, I talk with Jason Dodd of Dodds Acres in Ontario, Canada. Jason shares details about his farm setup and some of the subtle differences they experience when it comes to feed, processing, and breed choice in Canada. For more information about his farm, visit https://doddsacres.ca/ SPONSOR: Red Tool House Store - https://store.redtool…

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Ep. 203: It all starts in North Carolina 27:46

5M ago27:46

27:46

North Carolina is home to a number of groundbreaking alt-meat development centers, from the soon-to-be-completed Believer Meats cultivated meat plant, to the North Carolina Food Innovation Lab, and most recently, the first of three global Bezos Centers for Sustainable Protein at North Carolina State. Bill Aimutis has been in the proteins industry f…

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Ep. 202: A woody breast breakthrough 17:25

5M ago17:25

17:25

Working with a research team at the University of Arkansas System, Division of Agriculture, Dr. Dongyi Wang will outline for our MeatingPod listeners new advances that can improve the detection rate of woody chicken breast on the processing line 95% of the time. Utilizing cutting-edge hyperspectral imaging as chicken breasts move down the line, the…

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Ep. 201: Tracking the avian metaneurovirus 29:26

5M ago29:26

29:26

As the ongoing threat of highly pathogenic avian influence (HPAI) enters its fourth year, research continues to develop preventative and protective approaches with regard to the nation’s poultry industry. Sunil Mor is an assistant professor at South Dakota State University and is one of the scientists focusing on the identification of various HPAI …

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Ep. 120 - Cole Steiner Speaks on His Rise to Fame, The Lottery System & We Read His DMs 53:48

6M ago53:48

53:48

In this episode we sat down with Cole Steiner aka Cole Train for an incredible conversation. We discuss everything from policing the lottery system to how he creates his engaging content. We even read his DMs live on the show and some of them will leave you SHOOK. Tons of funny moments in this one that you don’t want to miss!Follow Cole’s journey o…

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Ep 137 - Just Getting Started in Idaho 55:36

6M ago55:36

55:36

In this episode, I talk with Hunter Forsberg who is just getting started in pastured pigs on his family's ranch in Idaho. We talk about future goals and challenges he is facing in the harsh conditions of his region. SPONSOR: Sierra Madre - https://offer.sierramadreresearch.com/red-tool-house-pws Also, join us for discussion of all things pastured p…

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From the vault: Food safety lessons post Boar's Head 25:33

6M ago25:33

25:33

Food safety veteran Sharon Beals offers perspectives on what food manufacturers need to know about continuing the learning process when it comes to protecting workers and customers from foodborne illnesses. In the wake of last year’s listeria outbreak that sent nearly 60 people to the hospital and played a role in the deaths of at least nine people…