<a href="http://www.bunzlpd.com" rel="noopener">www.bunzlpd.com</a> credits Travis Stockstill David Zarling Contact us at The Meat Block <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="https://m.facebook.com/groups/548355638886041" rel="noopener">https://m.facebook.com/groups/548355638886041</a> Travis Facebook@AmericanButcher <a href="http://www.instagram.com/americanbutcher" rel="noopener">www.instagram.com/americanbutcher</a> <a href="http://www.spreaker.com/user/americanbutcher" rel="noopener">www.spreaker.com/user/americanbutcher</a> <a href="mailto:TravismeatStockstill@gmail.com">TravismeatStockstill@gmail.com</a> David <a href="http://www.instagram.com/afarmbutcher" rel="noopener">www.instagram.com/afarmbutcher</a> <a href="mailto:David@infieldontable.com">David@infieldontable.com</a>

178 Getting Canned

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.