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:
In this episode Travis and David talk about mad cow disease and how it affected the global Industry as well as steps and measures put in place to prevent it Credits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Intro songUnion pacific ring the bellNwa Outreau musicThe last cowboyContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.com
In this episode Travis and David talk about Hot dogs from its history all the way to how to make them . As well as obvious double entendre's Credits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Intro songUnion pacific ring the bellNwa Mickey MouseOutreau musicBuck OwenshotdogContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.com
In this episode David talks about Grass fed vs corn fed. And rotational pasture. Credits Travis Stockstill David Zarling Producer/audio editingTravis stockstill Outreau musicRobert Earl KeenNew life in old MexicoContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions mailto:themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking mailto:theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/mailto:dvzarling@gmail.com
In this episode Travis and David talk about sodium nitrate versus "natural curing". And give recipes at the end. Credits Travis Stockstill Producer/audio editingTravis stockstill ClipsUnion pacific ring the bellThe SimpsonsOutreau musicCrob Lund Contact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions mailto:themeatblockpodcast@gmail.comTravis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking mailto:theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/mailto:dvzarling@gmail.comDavid’s ‘old-timey salt pork’ recipe, or traditionally uncured unsmoked bacon.Ingredients : Slab of pork bellySaltBrown sugarMaple syrupBlack pepperMethod : Weigh your slab of pork belly to be turned into bacon. The sides should be trimmed and straight, all glands, nodes and skin removed, and the slab squared up. The weight of your slab of belly is the reference weight for the salt and sugar cure. Weigh your salt to 3.25% of the total weight of the belly. Place salt in large mixing bowl. Weight the maple syrup to 0.75% of the total belly weight. Pour that into the bowl with the salt. Weight brown sugar to 1.75% of the total pork belly weight. Add to mixing bowl. Mix all ingredients in bowl thoroughly. Spread cure on belly evenly, so you have none leftover. Sprinkle liberally with black pepper. Seal belly in vacuum sealer, or in a large ziplock bag (it’s ok if you have to split it up between bags.) Refrigerate for 10 days, flipping the belly every other day to ensure good contact with the brine. After 10 days, remove from sealed bag, rinse with cold water and pat dery. Lightly coat outside of slab with black pepper. The belly is ready to slice and fry, but for a more developed flavor, I recommend wrapping the slab in cheesecloth and hanging it in a dark room that stays between 60 and 70 degrees and letting it dry there for another week or two. The enzymatic and bacterial actions will build flavor and reduce water weight in the meat
In this episode Travis answers listeners questions about social media and meat, to butcher trolling, sloppy pork, and gives sausage making advice. Credits Travis Stockstill Producer/audio editingTravis stockstill ClipsUnion pacific ring the bellNWAKing of the hillaqua teen hunger forceOutreau musicChris knight This house and 90 acresContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comTravis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.com
In this episode Travis and David talk about knocking/stunning which is the first step in processing meat in AmericaCredits Travis Stockstill David Zarling Producer/audio editingTravis stockstill ClipsUnion pacific ring the bellOutreau musicShades of gray written by Robert Earl keen performed by Cody CanadaContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comTravis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.com
In this episode Travis and David talk about retail horror stories their own experiences and read some from listenersCredits Travis Stockstill David Zarling Producer/audio editingTravis stockstill ClipsUnion pacific ring the bellNWA parental discretion iz advisedToo short shank that monkeyOutreau musicJohnny paycheck take this job and shove itContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comTravis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.comme
In this episode Travis and David talk about the try tip hey small piece of beef off the hindquarter. They go into its history it's name and cooking techniques. Credits Travis Stockstill David Zarling Producer/audio editingTravis sSockstill ClipsUnion pacific ring the bellIn an out archiveBBQ history old daysOutreau musicDwight Yoakam and Bucket Owens streets of BakersfieldContact us atThe Meat BlockTwitter @themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comTravis Twitter @usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.com
this is a half episode its a Q&A David Answers questions from listeners
the story of how Travis and David become Butchers
Introductions for The Meat Block podcast were we will discuss all things meat.
