Summary: <h3><span style="color: #404040;">In this episode, Caleb Regan of Grit Magazine discusses how to properly process and prepare meat from older animal to create an enjoyable dining experience and a well-rounded market. Joining Caleb is Author Adam Danforth and International Livestock Market Consultant John Wilkes. </span></h3><br> <p> </p><br> <h3>Follow the links below for topics mentioned in the podcast that may have piqued your interest:</h3><br> <p><a href="https://www.grit.com/store/offer/GGRPCHZ1">Subscribe to Grit Magazine</a></p><br> <p><a href="https://livestockconservancy.org/">The Livestock Conservancy</a></p><br> <p> Check out the <a href="https://www.motherearthnews.com/store">MOTHER EARTH NEWS Bookstore</a> for more resources!</p><br> <p><a href="https://www.motherearthnews.com/store/offer/MMEPCHB1">Butchering Beef (12% Off)</a></p><br> <p><a href="https://www.motherearthnews.com/store/offer/MMEPCHB2">Gourmet Butcher's Guide (10% Off)</a></p><br> <hr><p>To see more podcasts, visit our <a href="http://www.motherearthnews.com/podcast">MOTHER EARTH NEWS and Friends</a> page!</p><br> <p>Check out the <strong><a href="https://goo.gl/4yfpCi" target="_blank">MOTHER EARTH NEWS FAIR</a></strong> page for an opportunity to see our podcast guest live!</p><br> <hr><p>The Mother Earth News Urban Homesteading Podcast is a production of Ogden Publications</p>
