Welcome to season seven of Prime Time! Meathook Butchers Ben Turley and Brent Young visit Popina in Brooklyn, where they learn about a grilled cow's stomach sandwich called lampredotto, which is popular in Florence. They also see if they can take the same concept and make it into a BLT.

The Meat Hook butchers Ben Turley and Brent Young visit Taiwanese restaurant 886 in New York City, where chef Eric Sze teaches them how to wok-fry a rib-eye steak.

The Meat Hook Butchers Ben Turley and Brent Young are joined by New Orleans' Turkey and The Wolf chef and sandwich master Mason Hereford. Can the trio make a mouthwatering sandwich on the fly out of surprise ingredients?

On this episode of Prime Time, The Meat Hook butchers, Ben Turley and Brent Young, explain how to make bacon from start to finish. They also discuss the differences between jowl bacon, Canadian bacon, and pork belly bacon.

On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young make bologna from scratch, using scraps of steak and pork loin leftover from their shop to make a dry-aged version to add to a charcuterie plate.

On this week's episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young head to Osakana in New York City, where chef Daniel Lee teaches them how to dry-age and cure fish to create a steak-like flavor.