Steven Rinella talks with Jon Mooallem, Gaspar Perricone, Brody Henderson Ryan Callaghan, Phil Taylor, Corinne Schneider, and Janis Putelis. Topics discussed: Papa Jani's wish to have guests introduced at the beginning of the show; how Ronny B. got Steve in trouble, and a correction about raccoons...

I’ve flown with firearms over 60 times in the last few decades. Let me start by telling you this: It’s OK. Airports are accustomed to it and ready for you. Although some terminals are easier to work with than others and policies vary among airlines, it’s actually pretty simple. Here’s what you need...

You’ve got questions. We’ve got answers (and if we don’t, we’ll make them up). Every day, fellow MeatEaters send us more than 100 emails regarding hunting, fishing, cooking, conservation, and more. So, we decided to publish a series dedicated to our favorite FAQs. This is Ask MeatEater. My feet are...

The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to process it with as much care and attention to detail as possible to get the most out of it.  In the rear quarter you’ll find the sirloins and rounds, both of which are great for cooking whole or slicing...

Whether your rifle is brand new or passed down through several generations, regular and proper cleaning is imperative to keep it in good shape and shooting accurately for hunting seasons to come. It all starts with the right tools and a solid understanding of what you’re trying to accomplish. When...

The skirt steaks on smaller big game like whitetail deer and pronghorn aren’t very substantial cuts, but that doesn’t mean you should discard or ignore them. They’re a bit thin to cook whole and have too much silverskin to grind, but our friend Jesse Griffiths, owner of the renowned restaurant Dai...

Getting a new gun zeroed in or on target is not as complicated as some folks might believe. But it is easy to get a few crucial steps wrong. The proper equipment will make the process easier and more reliable. First, there’s your rifle and your scope. You can mount the scope yourself and use a laser...

The hindquarters of a deer, also known as hams, contain a large proportion of the total meat and some of the choicest cuts. It’s here where you’ll find the sirloin, round roasts, eye of round, and others. The more attention you can pay to your technique as you’re removing the back legs, the more...

Getting rid of tendons, ligaments, and sinew—known collectively as silverskin—is a fact of life for those of us who like to process and cook our own wild game. It’s usually pretty obvious where and how to cut off these white and/or silver portions, but good technique and attention to detail will...

Every week for the next month or so, we’ll be bringing you in-depth butchering videos and articles to help you make the most of your kills and catches. Janis Putelis, Ryan Callaghan, and other accomplished butchers and cooks will share knife tips and techniques they’ve learned over decades of...