In this episode David talks about Grass fed vs corn fed. And rotational pasture. Credits Travis Stockstill David Zarling Producer/audio editing Travis stockstill Outreau music Robert Earl Keen New life in old Mexico 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 mailto:themeatblockpodcast@gmail.com <a href="https://m.facebook.com/groups/548355638886041" rel="noopener">https://m.facebook.com/groups/548355638886041</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 mailto:theamericanbutcher@gmail.com David <a href="https://www.instagram.com/afarmbutcher/" rel="noopener">https://www.instagram.com/afarmbutcher/</a> mailto:dvzarling@gmail.com

9 Hot Dogs

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.