Jess Pryles is a live fire cook and meat scientist. She travels the country to meet up with locals specializing in her favorite proteins.

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Jess loves country hams and there's no better place to visit than Benton's--a family-run business that's been perfecting curing and aging techniques for over 50 years.
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Jess embarks on a road trip across Wisconsin with her good friend Kaitlin, stopping for a cannibal sandwich and a famous sausage from Usinger's in Milwaukee.
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.