In this episode Travis and David talk about knocking/stunning which is the first step in processing meat in America Credits Travis Stockstill David Zarling Producer/audio editing Travis stockstill Clips Union pacific ring the bell Outreau music Shades of gray written by Robert Earl keen performed by Cody Canada 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>

6 Travis Q&A/Sausage Making Tips

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.