On this season of Prime Time, butchers Ben and Brent head to New Orleans to learn about all things meat in the Crescent City. On their first stop, they visit Toups Meatery chef Isaac Toups, who teaches them how to use wax to defeather a duck, and hosts an open fire duck roast in his backyard.

Celebrated chef Nina Compton of New Orleans’ Bywater American Bistro shows us how to butcher a whole rabbit, and why the tedious process is so worth it for the rabbit curry dish that’s on her menu.

The Meat Hook butchers Ben Turley and Brent Young head down to New Orleans to learn how to make boudin sausage—a southern staple consisting of fatty pork, vegetables, chicken liver, and rice—from the butchers at Piece of Meat.

On this episode of ‘Prime Time,’ hosts Ben Turley and Brent Young head down to Wayne Jacob's Smokehouse in New Orleans, to learn how to make andouille sausage. They then bring that sausage over to sandwich king Mason Hereford’s Turkey and the Wolf, to add it to a crawfish boil.

The Meat Hook, owned by ‘Prime Time’ butchers Ben Turley and Brent Young, is a small neighborhood whole animal butcher shop in Brooklyn. The two show us how their business has changed and explain what it was like to make changes on the fly, support their suppliers, and aid their community during the pandemic.