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 editing Travis sSockstill Clips Union pacific ring the bell In an out archive BBQ history old days Outreau music Dwight Yoakam and Bucket Owens streets of Bakersfield Contact us at The Meat Block Twitter @themeatblockpod <a href="https://www.instagram.com/themeatblock/" rel="noopener">https://www.instagram.com/themeatblock/</a> <a href="https://www.spreaker.com/show/2220980" rel="noopener">https://www.spreaker.com/show/2220980</a> Questions <a href="mailto:themeatblockpodcast@gmail.com">themeatblockpodcast@gmail.com</a> Travis Twitter @usabutcher <a href="https://www.instagram.com/americanbutcher/" rel="noopener">https://www.instagram.com/americanbutcher/</a> <a href="https://www.spreaker.com/user/americanbutcher" rel="noopener">https://www.spreaker.com/user/americanbutcher</a> Booking <a href="mailto:theamericanbutcher@gmail.com">theamericanbutcher@gmail.com</a> David <a href="https://www.instagram.com/afarmbutcher/" rel="noopener">https://www.instagram.com/afarmbutcher/</a> <a href="mailto:dvzarling@gmail.com">dvzarling@gmail.com</a>

4 Retail Horror "Ticket #1"

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.