On this episode Travis and David Q&A help us out <a href="https://www.thebutchersguild.org/" rel="noopener">https://www.thebutchersguild.org/</a> <a href="https://www.gofundme.com/quotbutchers-of-americaquot-team-usa-2020" rel="noopener">https://www.gofundme.com/quotbutchers-of-americaquot-team-usa-2020</a> Credits Travis Stockstill David Zarling Producer/audio editing Travis stockstill 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> <a href="https://m.facebook.com/groups/548355638886041" rel="noopener">https://m.facebook.com/groups/548355638886041</a> Travis Facebook@AmericanButcher 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>

110 Big PIP Old Timers (Management part 2of?)

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.