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Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.

Hardcore Carnivore

Texas Tomahawk from Wyatt Ranches

Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs. Then, she makes a wild hog sausage roll with jalapeno and cheddar.

Oklahoma's Wild Hog Sausage Roll

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Nashville Hot Dove Sliders at Redstone Ranch

Jess pitches in at Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.

Cylon Rolling Acres Goat Birria Tacos

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Northstar Bison Smash Burger

Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to cull an elk for her smoked elk sandwiches.

Smoked Elk Sandwiches at Juniper Mountain Ranch

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Alpine Lamb Ribs from Siddoway Sheep Company

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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 visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.

S1 E9 | South Texas Deer Capture