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followers
2.34M
impressions
205M
likes
9.55M
comments
38.8K
posts
58
engagement
4.67%
emv
$6.54M
Average per post
3.54M

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THIS IS NOT BLOOD! 🩸
26.5M
500K
11.2K
9mo ago
maxthemeatguy
THIS IS NOT BLOOD! 🩸
I Cooked the World’s DEADLIEST Animals From razor sharp teeth to poisonous stings… today we are tasting the world’s most dangerous animals. Will we survive the taste test? 🎥 @sophiagreb #pufferfish #bees #bearmeat #tastetest
22.3M
1.58M
6.87K
8mo ago
maxthemeatguy
I Cooked the World’s DEADLIEST Animals From razor sharp teeth to poisonous stings… today we are tasting the world’s most dangerous animals. Will we survive the taste test? 🎥 @sophiagreb #pufferfish #bees #bearmeat #tastetest
I Cooked Every EXOTIC Bird From the SMALLEST to the BIGGEST bird in the world… today we’re cooking every type of bird… Some of these were absolutely mind blowing. Let me know which one was your favorite! 🎥 @sophiagreb 🎶 Western Hip Hop Beat #chicken #dove #partridge #grilling
20.3M
1.17M
4.32K
10mo ago
maxthemeatguy
I Cooked Every EXOTIC Bird From the SMALLEST to the BIGGEST bird in the world… today we’re cooking every type of bird… Some of these were absolutely mind blowing. Let me know which one was your favorite! 🎥 @sophiagreb 🎶 Western Hip Hop Beat #chicken #dove #partridge #grilling
Jumbo Tomahawk with @davidbeckham I learned that we share a love for skirt steak (specifically outside skirt steak), along with steaks “on the rare side” of medium rare... I also found my new favorite grill! The @ninjakitchen FlexFlame allows for low and slow smoking, without compromising the ability to sear. You get a significant amount of Woodfire flavor from the smoking function, but then also have a high powered full size gas grill. It’s unlike anything I’ve used in the past. Smoked macadamia nut chimichurri to tie it all together, this was a fun one! #ninjapartner #ninjaflexflame #tomahawk #chimichurri
13.2M
48.8K
239
11mo ago
maxthemeatguy
Jumbo Tomahawk with @davidbeckham I learned that we share a love for skirt steak (specifically outside skirt steak), along with steaks “on the rare side” of medium rare... I also found my new favorite grill! The @ninjakitchen FlexFlame allows for low and slow smoking, without compromising the ability to sear. You get a significant amount of Woodfire flavor from the smoking function, but then also have a high powered full size gas grill. It’s unlike anything I’ve used in the past. Smoked macadamia nut chimichurri to tie it all together, this was a fun one! #ninjapartner #ninjaflexflame #tomahawk #chimichurri
This Tuna Tastes Like Steak I was once told that the bloodline of tuna tastes like steak when prepared very specifically. The result was insane! If you ever find yourself with a 100lb tuna loin in your fridge, this is definitely worth trying… Thanks for the idea @dry_aged_fish_guy! 🎥 @sophiagreb @kylekrasker #tuna #steak #seafood
9.77M
271K
658
1mo ago
maxthemeatguy
This Tuna Tastes Like Steak I was once told that the bloodline of tuna tastes like steak when prepared very specifically. The result was insane! If you ever find yourself with a 100lb tuna loin in your fridge, this is definitely worth trying… Thanks for the idea @dry_aged_fish_guy! 🎥 @sophiagreb @kylekrasker #tuna #steak #seafood
7 Day Honey Cured Wagyu We’ve done it with a regular steak... but what happens when we try it with wagyu? The key is seasoning heavily with salt before adding the honey, then seasoning again before it’s time to cook. This ensures it’s not too sweet. It’s an over the top process (realistically you can vacuum seal with a lot less honey) but genuinely this was a top 3 bite. Sliced with my @dalstrong Shadow Black Cleaver, check them out for the best knives in the game! #wagyu #wagyua5 #honeycured #steakdinner
9.16M
476K
807
10mo ago
maxthemeatguy
7 Day Honey Cured Wagyu We’ve done it with a regular steak... but what happens when we try it with wagyu? The key is seasoning heavily with salt before adding the honey, then seasoning again before it’s time to cook. This ensures it’s not too sweet. It’s an over the top process (realistically you can vacuum seal with a lot less honey) but genuinely this was a top 3 bite. Sliced with my @dalstrong Shadow Black Cleaver, check them out for the best knives in the game! #wagyu #wagyua5 #honeycured #steakdinner
100 Layer Beef Monster When @realchefrush asks for a steak, you know I had to go all out… Strips of tenderloin surrounded by crispy pork belly surprisingly worked extremely well. The rich pork belly kept the lean beef moist while fully rendering as it cooked faster on the outside. This was a blast! 🎥 @sophiagreb @kylekrasker #beef #porkbelly #foodart #filetmignon #mediumrare
7.85M
446K
937
4mo ago
maxthemeatguy
100 Layer Beef Monster When @realchefrush asks for a steak, you know I had to go all out… Strips of tenderloin surrounded by crispy pork belly surprisingly worked extremely well. The rich pork belly kept the lean beef moist while fully rendering as it cooked faster on the outside. This was a blast! 🎥 @sophiagreb @kylekrasker #beef #porkbelly #foodart #filetmignon #mediumrare
The World’s Crispiest Turkey There are infinite Thanksgiving turkey methods and all of them have their pros and cons. This method allows you to slowly smoke or roast your turkey for ultimate juiciness while cooking the skin separately for guaranteed crispiness. Simply remove the turkey skin, ideally season then place on a rack for a few hours to dry out, then roast. I roasted at 350F for 10 minutes, flipped and continued roasting, finally cranking the heat to 450F to get it bubbly. Add some weights during the first 10 minutes or so to help it keep its shape. Fried herbs are another great touch that adds a pop of texture and color. I used chopped sage and rosemary, and after about a minute in 350F oil they get super crunchy. Let me know if you try this one! 🥼 Guest chiropractor appearance: @occhiropractor 🎥 @sophiagreb @kylekrasker #turkey #thanksgiving #thanksgivingdinner
7.24M
294K
500
4mo ago
maxthemeatguy
The World’s Crispiest Turkey There are infinite Thanksgiving turkey methods and all of them have their pros and cons. This method allows you to slowly smoke or roast your turkey for ultimate juiciness while cooking the skin separately for guaranteed crispiness. Simply remove the turkey skin, ideally season then place on a rack for a few hours to dry out, then roast. I roasted at 350F for 10 minutes, flipped and continued roasting, finally cranking the heat to 450F to get it bubbly. Add some weights during the first 10 minutes or so to help it keep its shape. Fried herbs are another great touch that adds a pop of texture and color. I used chopped sage and rosemary, and after about a minute in 350F oil they get super crunchy. Let me know if you try this one! 🥼 Guest chiropractor appearance: @occhiropractor 🎥 @sophiagreb @kylekrasker #turkey #thanksgiving #thanksgivingdinner
Crème Brûlée Burnt Ends Few things on earth compare to a burnt end. Whether beef or pork, they are sweet, saucy and tender bites of pure heaven. But how can we make them even better… The key is to slow smoke the pork belly so it develops flavor and starts to tenderize, then finish in a really hot oven (450F) until the skin is crispy. While normally leaving a piece of meat in an oven this hot would dry it out, pork belly has such high fat content and it’s pretty much impossible for this to happen. The finishing touch is to brûlée the skin for a candied crunch. Sweet, salty, tender and a crispy explosion of flavor. 🎥 @sophiagreb #cremebrulee #porkbelly #pork #sweetandsalty #burntends
7.09M
324K
1.17K
11mo ago
maxthemeatguy
Crème Brûlée Burnt Ends Few things on earth compare to a burnt end. Whether beef or pork, they are sweet, saucy and tender bites of pure heaven. But how can we make them even better… The key is to slow smoke the pork belly so it develops flavor and starts to tenderize, then finish in a really hot oven (450F) until the skin is crispy. While normally leaving a piece of meat in an oven this hot would dry it out, pork belly has such high fat content and it’s pretty much impossible for this to happen. The finishing touch is to brûlée the skin for a candied crunch. Sweet, salty, tender and a crispy explosion of flavor. 🎥 @sophiagreb #cremebrulee #porkbelly #pork #sweetandsalty #burntends
I Cooked the WAGYU of Every Seafood Today we’re cooking the WAGYU of every seafood… From insanely premium crab, to eel shipped straight from japan, to tuna so delicious it left us speechless… This one gets crazy! 🐟 @dry_aged_fish_guy 🎥 @sophiagreb @kylekrasker #kingcrab #wagyu #unagi #sushi #otoro
6.62M
487K
457
6mo ago
maxthemeatguy
I Cooked the WAGYU of Every Seafood Today we’re cooking the WAGYU of every seafood… From insanely premium crab, to eel shipped straight from japan, to tuna so delicious it left us speechless… This one gets crazy! 🐟 @dry_aged_fish_guy 🎥 @sophiagreb @kylekrasker #kingcrab #wagyu #unagi #sushi #otoro
Inside a Salmon MEGA Farm (20 million lbs) From tiny egg to clean filets, today we take a behind the scenes look at how @bluehousesalmon is farmed! Thank you Damien and Stan for having us! 🎥 @sophiagreb @kylekrasker #salmon #salmonfarm #seafood #learning
4.84M
223K
841
8mo ago
maxthemeatguy
Inside a Salmon MEGA Farm (20 million lbs) From tiny egg to clean filets, today we take a behind the scenes look at how @bluehousesalmon is farmed! Thank you Damien and Stan for having us! 🎥 @sophiagreb @kylekrasker #salmon #salmonfarm #seafood #learning
30lb Buffalo Wing Injected with buffalo sauce then deep fried… this might just be the first time I couldn’t finish a plate of wing(s) 😂 @nick.digiovanni @gugafoods #ostrich #chickenwing #ostrichleg #buffalochicken
4.42M
183K
366
9mo ago
maxthemeatguy
30lb Buffalo Wing Injected with buffalo sauce then deep fried… this might just be the first time I couldn’t finish a plate of wing(s) 😂 @nick.digiovanni @gugafoods #ostrich #chickenwing #ostrichleg #buffalochicken
I Tested EXTREME Chicken Recipes From seaweed wrapped, to buried in dirt and everything in between… today we’re trying them all! What’s your favorite way to cook chicken? 🎥 @sophiagreb @kylekrasker #chicken #seaweed #bbqchicken #grilledchicken
4.38M
356K
382
6mo ago
maxthemeatguy
I Tested EXTREME Chicken Recipes From seaweed wrapped, to buried in dirt and everything in between… today we’re trying them all! What’s your favorite way to cook chicken? 🎥 @sophiagreb @kylekrasker #chicken #seaweed #bbqchicken #grilledchicken
I Tested EXTREME Steak Recipes From a -100 degree dry ice sear to over 2,500 degree lava cooking devices… today we are testing EXTREME steak recipes. Will we find the key to cooking the perfect steak or are these a complete bust? Today we find out… 🎥 @sophiagreb @kylekrasker #steak #dryice #steakrecipes
3.88M
267K
215
6mo ago
maxthemeatguy
I Tested EXTREME Steak Recipes From a -100 degree dry ice sear to over 2,500 degree lava cooking devices… today we are testing EXTREME steak recipes. Will we find the key to cooking the perfect steak or are these a complete bust? Today we find out… 🎥 @sophiagreb @kylekrasker #steak #dryice #steakrecipes
My Friends Seasoned My Steak… … And I have major regrets 🎥 @sophiagreb @kylekrasker #steak #ribeye #bacon
3.73M
80.7K
213
2w ago
maxthemeatguy
My Friends Seasoned My Steak… … And I have major regrets 🎥 @sophiagreb @kylekrasker #steak #ribeye #bacon
$50 vs $2,000 Brisket   It’s taken me years to discover that there’s a point where “more marbling” isn’t always better. When it comes to steaks like ribeyes and NY strips, there’s no question that an insanely marbled wagyu A5 is amazing. It’s hard to eat too much of it, but a few slices is always a top tier experience. This concept doesn’t always apply to “tough” wagyu A5 cuts like brisket or short ribs.   One of the key benefits of wagyu A5 is the unique texture. The issue is that regardless of the grade (ie it could be USDA choice or wagyu A5), after 12 hours of low and slow cooking, the texture is guaranteed to be tender. The unique wagyu A5 texture is somewhat erased. This is the same reason why I don’t prefer low and slow cooking on dry aged cuts… the unique dry age texture is overshadowed by the extensive cook time.   I also find that low and slow cooking on wagyu A5 cuts can lead to a final product that lacks beefy flavor. On top of that, so much of the fat is rendered out by the end of the cooking process, it feels like a bit of a waste. I understand this is a niche problem… but here is my suggestion based on what I’ve learned.   If you want to experience wagyu A5, start with a regular cut and enjoy a few slices. If you happen to find yourself with a tough cut like brisket or short ribs, consider avoiding low and slow cooking. Sliced thin for KBBQ or in hot pot is likely a better option. Shout out to @alpinebutcher for the wagyu brisket! 🎶 Western Hip Hop Beat 🎥 @sophiagreb #wagyu #brisket #lowandslow #bbq
3.32M
156K
321
8mo ago
maxthemeatguy
$50 vs $2,000 Brisket   It’s taken me years to discover that there’s a point where “more marbling” isn’t always better. When it comes to steaks like ribeyes and NY strips, there’s no question that an insanely marbled wagyu A5 is amazing. It’s hard to eat too much of it, but a few slices is always a top tier experience. This concept doesn’t always apply to “tough” wagyu A5 cuts like brisket or short ribs.   One of the key benefits of wagyu A5 is the unique texture. The issue is that regardless of the grade (ie it could be USDA choice or wagyu A5), after 12 hours of low and slow cooking, the texture is guaranteed to be tender. The unique wagyu A5 texture is somewhat erased. This is the same reason why I don’t prefer low and slow cooking on dry aged cuts… the unique dry age texture is overshadowed by the extensive cook time.   I also find that low and slow cooking on wagyu A5 cuts can lead to a final product that lacks beefy flavor. On top of that, so much of the fat is rendered out by the end of the cooking process, it feels like a bit of a waste. I understand this is a niche problem… but here is my suggestion based on what I’ve learned.   If you want to experience wagyu A5, start with a regular cut and enjoy a few slices. If you happen to find yourself with a tough cut like brisket or short ribs, consider avoiding low and slow cooking. Sliced thin for KBBQ or in hot pot is likely a better option. Shout out to @alpinebutcher for the wagyu brisket! 🎶 Western Hip Hop Beat 🎥 @sophiagreb #wagyu #brisket #lowandslow #bbq
I Rated EVERY Outdoor Boys Meal From prime rib cooked in a trash bag to bread that has no recipe... Today I take on Outdoor Boys top meals to see how they stack up. He truly is legendary! @outdoorboyschannel 🔪 @dalstrong #camping #outdoors #campfire #primerib
3.21M
318K
237
8mo ago
maxthemeatguy
I Rated EVERY Outdoor Boys Meal From prime rib cooked in a trash bag to bread that has no recipe... Today I take on Outdoor Boys top meals to see how they stack up. He truly is legendary! @outdoorboyschannel 🔪 @dalstrong #camping #outdoors #campfire #primerib
Korean BBQ Quesadilla #ad One of my all time favorite foods is Korean BBQ and turning it into a quesadilla takes it to another level! The @halo.pg ELITE1B Outdoor Countertop Griddle is the ultimate portable griddle. With two zone cooking and precise heat control, it’s the perfect addition to your toolbox as summer BBQ weather approaches. Check it out at your local Walmart! #Halo #Outdoorcooking #koreanbbq #flapsteak
3.14M
46K
108
11mo ago
maxthemeatguy
Korean BBQ Quesadilla #ad One of my all time favorite foods is Korean BBQ and turning it into a quesadilla takes it to another level! The @halo.pg ELITE1B Outdoor Countertop Griddle is the ultimate portable griddle. With two zone cooking and precise heat control, it’s the perfect addition to your toolbox as summer BBQ weather approaches. Check it out at your local Walmart! #Halo #Outdoorcooking #koreanbbq #flapsteak
Ultimate Wagyu Challenge with @maxthemeatguy Leave a comment with your favourite
2.69M
123K
760
5mo ago
maxthemeatguy
Ultimate Wagyu Challenge with @maxthemeatguy Leave a comment with your favourite
Leave the hammer out, I’ve got this🦞
2.43M
105K
280
8mo ago
maxthemeatguy
Leave the hammer out, I’ve got this🦞

Max Greb | MaxTheMeatGuy (@maxthemeatguy) Instagram Stats & Analytics

Max Greb | MaxTheMeatGuy (@maxthemeatguy) has 2.34M Instagram followers with a 4.67% engagement rate over the past 12 months. Across 58 posts, Max Greb | MaxTheMeatGuy received 9.55M total likes and 205M impressions, averaging 165K likes per post. This page tracks Max Greb | MaxTheMeatGuy's performance metrics, top content, and engagement trends — updated daily.

Max Greb | MaxTheMeatGuy (@maxthemeatguy) Instagram Analytics FAQ

How many Instagram followers does Max Greb | MaxTheMeatGuy have?+
Max Greb | MaxTheMeatGuy (@maxthemeatguy) has 2.34M Instagram followers as of April 2026.
What is Max Greb | MaxTheMeatGuy's Instagram engagement rate?+
Max Greb | MaxTheMeatGuy's Instagram engagement rate is 4.67% over the last 12 months, based on 58 posts.
How many likes does Max Greb | MaxTheMeatGuy get on Instagram?+
Max Greb | MaxTheMeatGuy received 9.55M total likes across 58 posts in the last 12 months, averaging 165K likes per post.
How many Instagram impressions does Max Greb | MaxTheMeatGuy get?+
Max Greb | MaxTheMeatGuy's Instagram content generated 205M total impressions over the last 12 months.