Have you ever wondered what the difference between an Angus Wagyu cross, and a grass-fed Galician Blonde is? Have you ever wondered why one supermarket steak seems great, and the next, not so much? Do you want to know more about the process of dry-ageing, and why it isn't just hanging meat up in a fridge?To bring you the answers to these questions, and many more, I had an amazing conversation with Thomas Joseph, of Thomas Joseph Butchery. Tom is a former investment banker who decided to change direction, and follow his passion - supplying ethically-sourced, dry-aged and grass-fed meat from around the UK, Europe and beyond. He operates from his beautiful farm shop and butchery, located on his family's Coxtie Green Farm in Essex, and delivers all over the UK. When I'm looking for best beef, bar none, I go to Tom, and he never lets me down. We talked about ethically-sourced meat, breeds, diet for cattle, diet for people, environments, farming, regenerative agriculture, water, air, soil, the vegans, cooking over fire and Tom's favourite cuts. This is a fantastic episode for anyone who wants to know a little bit more about their meat. If you have any questions for Tom, please put them in the comments, as I'll be providing extra, follow-up content when I visit the farm. We can do some Q&A. You can find Tom at:Online at www.thomasjosephbutchery.co.ukInstagram at @thomas.joseph.butcheryFacebook at Thomas Joseph ButcheryThis video version of this episode is available on YouTubePlease like, please subscribe and please comment - I always reply. Come and find me on Instagram @rustonsboneyard. Check out my other pocast episodes, including the How Do We Lose Fat? series, and my recipe videos here on YouTube. Keep Cooking.