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Biography
Jess Pryles is an Australian-born, Texas-based chef, television personality, and globally recognized authority on meat, barbecue, and live-fire cooking. Widely known as the founder of the Hardcore Carnivore brand, she has built a category-defining platform at the intersection of meat science, culinary technique, and outdoor cooking culture.
A self-taught cook turned Meat Science graduate, Jess developed her expertise through years of hands-on research and education, transforming a personal curiosity about cuts and cooking into a career that has made her one of the most trusted voices in the space. Today, she is known for translating complex meat knowledge into accessible, actionable guidance for both home cooks and professionals.
Jess is the host of the Outdoor Channel series Hardcore Carnivore (also streaming on Tastemade) and has appeared widely across national television, including Food Network, Today, and Hulu’s BBQuest. She is a frequent speaker and live-fire expert at major culinary events including SXSW, Charleston Food & Wine, Meatstock, and the American Meat Science Association, and has served as host of the prestigious World Butchers’ Challenge.
Beyond media, she is the creator of a globally distributed line of Hardcore Carnivore seasonings and accessories, further cementing her role as both educator and entrepreneur in the meat and grilling space.
Jess is also the author of multiple cookbooks, with her highly anticipated new release, Prime Cuts: The Essential Guide to Choosing and Enjoying Meat, publishing in October. The book reflects her signature approach, combining deep expertise with practical, no-nonsense instruction to help readers confidently select, prepare, and cook meat.
Often described by her audience as a “meat nerd,” Jess has built a distinct voice rooted in “meatducation” a philosophy that blends science, technique, and enthusiasm for cooking meat properly. Her work continues to shape how people understand and engage with meat today, encouraging them to cook with confidence, and to cook like they mean it.