About Jess Pryles
Jess Pryles is an Australian-born live-fire cook, author, TV host, and the founder of Hardcore Carnivore — a meat-focused brand and spice line built around the science and craft of cooking beef. Based in Texas, she has spent her career bridging the gap between food science and practical kitchen technique, writing multiple cookbooks and working directly with the meat industry. She is one of the most credible voices in the country when it comes to understanding what actually happens to protein over heat, and why it matters for anyone who cooks meat seriously.
Episode Overview
Most cooks have strong opinions about meat. Fewer understand the science behind it. In this episode, André Natera sits down with Jess Pryles to break down what actually matters when you are cooking beef — from the fundamentals of dry aging and the chemistry of the Maillard reaction to the regional differences in brisket technique and why prime rib is more forgiving than most chefs give it credit for.
They also get into the realities of building a food brand, what it takes to write a cookbook with real purpose, and how Jess has navigated the intersection of creativity, business, and craft throughout her career. This is a practical, technically grounded conversation for anyone who cooks meat for a living or wants to understand it at a deeper level.
Topics covered in this episode:
- Meat science fundamentals every serious cook should understand
- Dry aging explained — what it does, how it works, and common mistakes
- Prime rib technique that actually delivers consistent results
- Brisket methods and how regional approaches differ
- Global beef varieties and what sets them apart
- Writing cookbooks with purpose and technical depth
- Building Hardcore Carnivore as a food brand from scratch
- Balancing creativity, entrepreneurship, and craft
Timestamps
00:00 – Introduction and guest overview
01:21 – Recording challenges
01:50 – Las Vegas and rodeo stories
03:03 – Brisket cooking methods
05:31 – Meat science fundamentals
14:32 – Dry aging explained
23:09 – Global beef varieties
30:54 – Learning barbecue from experience
31:19 – Lone Star Meats shoutout
31:29 – Cookbook journey
36:43 – Meat science evolution
44:08 – Entrepreneurship and creativity
51:37 – Perfect prime rib for the holidays
59:48 – Wrap-up
Links & Resources
Jess Pryles on Instagram: @jesspryles
Chef Works (20% off with code CHEFSPSA20) → chefworks.com
Subscribe on Substack → chefspsa.substack.com
Shop Chef’s PSA Merch → shop.chefspsa.com
Visit Chef’s PSA Website → chefspsa.com