The Meat Block
Summary: Join Travis and David each week as they discuss all things meat. Travis is a butcher with a strong background in slaughter and retail, as well as sausage and charcuterie production. David is a small-scale intensive farmer; he manages rotationally grazed livestock and butchers them for direct-to consumer-sale. He’s also worked in retail meats and as a chef. They’ve both worked alone on mobile slaughter units, and they both like Waylon Jennings.
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- Artist: American Butcher
- Copyright: Copyright American Butcher
Podcasts:
'No one wants to work anymore'. Join David and Travis this week as they decode this common myth, which they call 'The Big Lie'. Phrased more accurately, 'no one wants to work for YOU anymore'. Listen to find out why that may be the case, and what you can do to fill up your shop with reliable, driven team members.Credits Travis Stockstill Travismeatstockstill@gmai.comDavid Zarling David.nmpan@gmail.com
Shane Smith take a seat with Travis as they talks about game processing.Shop Wild Game Processing Supplies on our website: https://www.bunzlpd.com/shop/wild-game-processingRequest a FREE Game Season Catalog: https://www.bunzlpd.com/catalogrequestCustomer Appreciation Sale (if you covered it): https://www.bunzlpd.com/customer-appreciation-saleCredits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.com
Credits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.com
in this episode we discuss whether butchery is art or trade. I think there could be an argument for both.Credits Travis Stockstill David Zarling Ryan O'Hearnmusic Tyler Childers Nose on The GrindstoneProducer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.comRyan O'Hernhttp://instagram.com/gatherandbreakgatherandbreak.com
INFODavid tells Travis all about meatprocessoracademy.com being put on by www.nichemeatprocessing.orgThe Meat Processor Academy is for processors with 25-150 employees, or if less than 25 you have intentions to grow to that scale in the near future. Ideally we ask that you have at least 2 years of operating experience and be an owner/operator/manager of the business. Course content is geared primarily towards full service inspected and fee-for-service processors, however, further processors and co-packers are also welcome, as well as custom exempt processors that plan to grow into inspection. Up to 500 people may join the course. credits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/Travis https://www.instagram.com/americanbutcher/TravismearStockstill@gmail.comDavid https://www.instagram.com/afarmbutcher/David@infieldontable.com
Why is hand washing important? Hand washing is vital in preventing contamination of food by food handlers. Harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on the hands of food workers are removed by proper hand washing techniques.Thank you BunzlShop hand washing supplieswww.bunzlpd.com/?utm_source=spotify&utm_medium=podcast&utm_campaign=travisScott JonesDirector of North American Sales -East 303.790.4670 x148 720.356.2647sjones@meritech.com www.meritech.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
Love is in the air sexy mad Libs credits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
Dr. Grandin is a designer of livestock handling facilities and a Professor of Animal Science at Colorado State University.Shop Bunzl https://bit.ly/3moKuifDr. Grandin(970)443-1510 https://www.grandin.combooks https://www.amazon.com/Slaughter-Farmed-Animals-Practical-Enhancing/dp/1789240573/ref=sr_1_2?crid=1CHDM9E12T759&keywords=temple+grandin+slaughter+of+Farm&qid=1642984951&sprefix=temple+grandin+slaughter+of+farm%2Caps%2C143&sr=8-2Charles BildsteinCharles.Bildstein@bunzlusa.com(319) 573-6121Mike AbdulJarvis.products.corp@snet.net860-347-7271credits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
New episode of The Meat Block podcast all about canning. www.bunzlpd.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
www.bunzlpd.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
Fall and hunting season Jarvis wellsaw giveaway form: https://contest.app.do/wellsaw-404-giveawayentries will be accepted until midnight October 31st, 2021. Winner will be announced on Monday, Nov. 1, 2021.meat sawshttps://www.bunzlpd.com/shop/meat-processing/saws/electric-saws/electric-meat-sawswww.bunzlpd.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
Jarvis wellsaw giveaway form: https://contest.app.do/wellsaw-404-giveawayentries will be accepted until midnight October 31st, 2021. Winner will be announced on Monday, Nov. 1, 2021.meat sawshttps://www.bunzlpd.com/shop/meat-processing/saws/electric-saws/electric-meat-sawswww,bunzlpd.comCharles BildsteinCharles.Bildstein@bunzlusa.com(319) 573-6121Mike AbdulJarvis.products.corp@snet.net860-347-7271credits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
Eric Mittenthal from the North American Meat Institute joins us as we talk about prepared beef. Everything from hotdogs to corned beef. He is president of the National Hot Dog and Sausage Council and truly is the Hot dog Top Dog. http://bebeefprepared.comhttp://www.theproteinpact.orgPartner with The North American Meat Institute (NAMI) , a contractor to the Beef CheckoffCredits Eric MittenthalTravis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.compartner with The North American Meat Institute (NAMI) , a contractor to the Beef Checkoff
Imposter Syndrome is something I thing ever one gets from time to timeBunzl Processor Division can sponsor a FREE one-year membership to AAMP for meat processing companies. The processor must be a new member of AAMP or have not been a member for at least five years.Here is a link below. There are tons benefits of becoming an AAMP member, PLUS, as an added bonus, AAMP members always receive Bunzl lowest volume pricing on anything they purchase from Bunzl Processor Division, even if it’s just 1 knife. https://files.constantcontact.com/761a4f31201/16d5aefd-c6df-4309-ae0a-4e9e2f7aedf1.pdfAll you need to do is send Dawn Wollesen an email dawn.wollesen@bunzlusa.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com
Physical health is inpatient. Bunzl Processor Division can sponsor a FREE one-year membership to AAMP for meat processing companies. The processor must be a new member of AAMP or have not been a member for at least five years.Here is a link below. There are tons benefits of becoming an AAMP member, PLUS, as an added bonus, AAMP members always receive Bunzl lowest volume pricing on anything they purchase from Bunzl Processor Division, even if it’s just 1 knife. https://files.constantcontact.com/761a4f31201/16d5aefd-c6df-4309-ae0a-4e9e2f7aedf1.pdfAll you need to do is send Dawn Wollesen an email dawn.wollesen@bunzlusa.comcredits Travis Stockstill David Zarling Contact us atThe Meat Blockhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions https://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherwww.instagram.com/americanbutcherwww.spreaker.com/user/americanbutcherTravismeatStockstill@gmail.comDavid www.instagram.com/afarmbutcherDavid@infieldontable.com