When it comes to history and tradition Austin’s The Driskill Inn has it all, right down to the way they buy their beef. The dry aged steaks chef Cody Leonard serves at the Driskill Grill come from Ranger cattle, located within Austin City limits. This episode explore the sourcing, aging, and marketing of beef at this Texas institution.

The flavors of classic dishes from across the state of Texas and from around the world find expression at the Austin Taco Project, located in the Hilton Hotel in Austin, TX. Chef John De Souza takes us on a journey through the restaurant's tacos and explains how Texas beef is at the center of the menu.

The breadth and depth of the flavors and textures of the Lone Star State come together at The Corner. Located in the bustling J.W. Marriott Hotel in Downtown Austin, TX The Corner uses food to tell the story of Texas, evoking Tex Mex, barbecue, and the Lone Star State’s love of beef. In this episode Chefs Sarah Neeley and Chad Blunston tell us about the concept, and roll out some of their signature dishes.

On the premiere episode of Beef Loving Chefs we visit former army Ranger Josh Eiler of Ranger Cattle. Eiler breeds pure blood Wagyu stock within Austin City Limits, giving a whole new meaning to city dressed beef. Ranger Cattle supplies local restaurants and hotels with top quality beef, and Eiler often delivers the beef himself, hauling short loins and ribs to local chefs. This is true pasture to plate beef, in a way not often experienced in the modern world. Visit beeflovingtexans.com, a one-stop shop for recipes and stories brought to you by Texas Beef Council.

In this week's episode Professional Carnivore Nick Solares travels back in time to the 1950's to experience one of New York City's most legendary saloons and its famous bacon cheeseburger. Dubbed the "Cadillac of cheeseburgers" by none other than Nat King Cole, it should be at the top of any tourist's list of essential NYC attractions. #meatlife #burger #nicksolares

In this week's episode of Meat Life Professional Carnivore Nick Solares visits legendary NYC chef Michael Lomonaco's Porter House Bar & Grill. Lomonaco serves out intrepid host a trio of NY strips sourced from dry aged prime beef, American Wagyu hybrid, and a true Japanese Wagyu. While it is a forgone conclusion the he will love them all which will be Nick's favorite? Watch the episode to find out! #meatlife #wagyu #nicksolares

Angie Mar is the chef / owner behind Beatrice Inn, one of host and Professional Carnivore Nick Solares' favorite restaurants. Nick drops in to check out Angie's dry aged cheeseburger which he finds the most extreme and intense burger he has ever eaten. Find out what makes it Nick's favorite luxury burger in this week's episodes. #nicksolares #meatlife #dryagedburger

Don Angie in New York City's Greenwich Village neighborhood is run by the husband and wife team of Scott Tacinelli and Angie Rito. The restaurant specializes in contemporary versions of the Italian American classic their respective grandmothers cooked for them when they where growing up. Case in point their prime rib for two. Watch this week's episode that includes prime beef, meat glue, and a blow torch. #meatlife #nicksolares #donangie

On this episode of Meat Life we visit Jerome Dihui, executive chef of French steakhouse Boucherie, and look at his solution of feeding a party of six or more.....or one hungry host. The butcher's block features three different cuts of steak, four sauces, and marrow bones. Watch the episode to see how chef Dihui brings the feast together. #meatlife #nicksolares #nyc

in the premiere episode of Meat Life, food writer, photographer, and professional carnivore Nick Solares examines the dish that inspired him to become a professional in the first place, and which remains the best thing he has ever eaten. #meatlife #primerib #nicksolares

Host and professional carnivore Nick Solares looks back at the past year of meat eating: including what he considers the original hamburger, the foie gras flower, and the Keen's mutton chop. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

Old Homestead in Manhattan's Meatpacking district is serving up Japanese Wagyu steaks, which are typically sliced thin, in huge slabs. Join host Nick Solares as he determines whether or not the obscene price tag is worth it. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

In this episode of The Meat Show, Nick gets to try ham ice cream with candied pineapple, a new creation from OddFellows' Sam Mason. Will he like it? Should more people be putting ham in their ice cream? Will Nick fall in love with this ham/dairy treat? Watch to find out! Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

In the second part of a two part episode this week’s The Meat Show finds host Nick Solares back at Delmonico’s. In celebration of the restaurants 180th anniversary chef Billy Oliva is aging beef ribsteaks for 180 days, a normal steak is aged for only 28! In the last episode Solares and chef Oliva visited visited the aging room and tried a steak that was aged 90 days, halfway to 180 day goal. Three months later The Meat Show is back at Delmonico’s to sample the anniversary steak. Is it a fitting legacy for the classic steakhouse? Watch the episode to find out. For more episodes of The Meat Show, click here: https://www.youtube.com/playlist?list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

In this episode of the Meat Show, host Nick Solares heads to the Aviary NYC, a new cocktail lounge from the Michelin-starred Alinea team. Watch to find out what happens when master chefs take on something simple like the chicharrón. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

Nick Solares heads to The Pool to try foie gras - but not the foie gras he is used to. Chef Rich Torrisi has found a beautiful iteration of the duck liver, where it transforms into a dusty pink flower. For more episodes of The Meat Show, click here: https://www.youtube.com/playlist?list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

These are our favorite dry-aged meat videos that we watch when lacking meat-y inspiration. We've compiled them here for you to enjoy and maybe to inspire some dry-aged meat inventions of your own. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

These are the barbecue videos we always come back to and leave our mouths watering. Here they are back to back for your meat-laden viewing pleasure. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

This week The Meat Show visits Pig Bleecker where Chef Matt Abdoo makes a dish that host Nick Solares raves above all others on the menu; the smoked duck lasagna. Watch the video above to find out why, and to witness the elaborate process of assembling the dish. For more episodes of The Meat Show, click here: https://youtu.be/1oa0YQQjNj4 Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

Keens is one of NYC’s oldest and most storied steakhouses. In this week’s episode of The Meat Show, host Nick Solares delves into the mutton chop, the restaurant’s signature dish, and one that represents a throw-back to a bygone era. “As far back as we have menus,” says executive chef Bill Rodgers of the 132-year-old restaurant, “Keens has served mutton.” The restaurant now serves 500 orders of mutton per week (that’s an average of 71 per day). Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

Hell’s Chicken is served on Sunday nights at Achilles Heel, the bar at the edge of Brooklyn, and of the Andrew Tarlow empire. The birds are cooked over live coals and finished in cast iron, all on an outdoor grill that evokes a medieval torturer's dungeon. Watch as Nick Solares takes part in this unique Sunday ritual. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

While The Meat Show's host Nick Solares unabashedly enjoys luxury dry-aged prime and Wagyu steaks, he also has a love for affordable, simple comfort foods like cheeseburgers and breakfast sandwiches. Chef-driven versions of these dishes often fall short of the mark. But at White Gold Butchers, Michelin-starred chef April Bloomfield’s butcher shop and restaurant, our host finds his favorite sausage, egg, and cheese sandwich. Watch the video above to see how this butcher shop grinds pork shoulder to make the sausage, how the sandwich come together on the griddle, and Solares’ explanation as to why it is so compelling. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

At Cosme, Daniela Soto-Innes serves a carnitas dish that costs as much as a porterhouse steak. But this is no ordinary version of the Mexican classic; rather than the traditional pork shoulder (a relatively cheap cut of meat), Soto-Innes uses a a rare and expensive breed of duck to fabricate a unique incarnation of the dish. Watch the video above to see how the lengthy process that includes plenty of duck fat and a little Mexican Coke to boot, turns ducks into tacos. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

In this episode of The Meat Show, Nick Solares heads to Agern, a Nordic restaurant tucked inside Grand Central Station. They recently added a 180-day dry-aged steak to the menu, which ended up there somewhat by accident. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

This week’s episode of The Meat Show finds host Nick Solares in Manhattan’s East Village to eat a dish that he considers the perfect bite of pork. Tuome is a New American restaurant with strong Asian influences. Chef-owner Thomas Chen leverages both his fine dining experience —  he’s a vet of Eleven Madison Park — and his Chinese-American heritage to produce a truly unique dish. Chen takes a pork belly through a three day, multi-step process that transforms it into a dish that evokes classic Chinese dishes like barbecued spare ribs and Peking duck, yet is completely new. Watch the episode above to see Chen makes the dish from scratch and then stick around for Solares’ tasting notes. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

On this week’s episode of The Meat Show, host Nick Solares visits a rather unique restaurant — a Kosher barbecue joint in the heart Brooklyn. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

In this episode of The Meat Show, Nick Solares heads to St. John, the legendary London restaurant that pioneered nose-to-tail cooking. Dishes like the veal bone marrow and lamb sweetbreads make St. John Nick's favorite restaurant ever. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

On this week’s episode of The Meat Show, host Nick Solares visits chef / owner Richard Turner of highly regarded Hawksmoor restaurant chain, one of Solares’ favorite steakhouses. In a private dining room at the newly minted Borough location of Hawksmoor, Turner prepares a feast fit for a meat show host, highlighting British produce and traditional dishes like roast beef, Yorkshire and suet pudding, and tallow fried chips. Turner is a proponent on grass-fed beef and he is not shy about his opinions. The two discuss the differences between grass and grain finished meat while consuming an epic beef feast. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

On this week’s episode of The Meat Show host Nick Solares visits Temper in the heart of Soho, London. Solares considers Temper — which specializes in live fire, whole animal cooking — one of the most unique and important restaurants in meat eating. Centered around an impressive array of live fire cooking apparatus a meal at Temper features small plates and nose to tail dining. There is no traditional menu of choice cuts, but rather meat is sold by weight and the preparation varies constantly depending on what is on the pits. All of the meats at Temper are scrupulously butchered and farmed, providing sustainable, naturally raised whole animals. Solares joins chef / owner Neil Rankin for a tasting across four species prepared by Temper’’s chef de cuisine Martin Anderson. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video

This ground up grass-fed meat on toast may look like a sloppy joe or taco meat, but it is in fact called mince on toast and it’s rich, oozy and delicious. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video