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    Arts

    The Meat Block

    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.

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    Latest Episodes:
    14 World Butchers' Challenge Chairman Rod Slater Interview Jun 27, 2017
    Show notes

    In this episode Travis interviews Rod Slater CEO of Beef Lamb New Zealand and founder and chairman of WBC (World Butchers' Challenge)
    Show links
    http://worldbutcherschallenge.com/
    http://instagram.com/worldbutcherschallenge
    https://www.facebook.com/worldbutcherschallenge
    http://beeflambnz.co.nz/index.pl?page=home&m=6
    Credits
    Travis Stockstill
    David Zarling
    Producer/audio editing
    Travis stockstill
    Intro song
    Union pacific ring the bell
    Outreau music
    Kitten
    I'm still country
    Contact us at
    The Meat Block
    Twitter@themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Facebook@AmericanButcher
    Twitter@usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    13 Moose Cheese, Bone in Brisket, and More Jun 20, 2017
    Show notes

    This is Q&A. Travis and David answer questions about moose cheese, bone in Brisket, Grass fed ground beef, and more.
    Credits
    Travis Stockstill
    David Zarling
    Producer/audio editing
    Travis stockstill
    Intro song
    Union pacific ring the bell
    Outreau music
    Garth brooks
    rodeo
    Contact us at
    The Meat Block
    Twitter@themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Facebook@AmericanButcher
    Twitter@usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    12 Mobile Slaughter Units Jun 13, 2017
    Show notes

    In this episode Travis and David Talk about mobile slaughter units aka kill trucks.
    Credits
    Travis Stockstill
    David Zarling
    Producer/audio editing
    Travis stockstill
    Intro song
    Union pacific ring the bell
    Gary Allan
    Outreau music
    Jerry Reed
    Contact us at
    The Meat Block
    Twitter @themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    11 Dry Aging Beef & Case Work Jun 06, 2017
    Show notes

    In this episode Travis and David take questions from listeners and talk about Retail Case & Dry Aged Beef
    Credits
    Travis Stockstill
    David Zarling
    Producer/audio editing
    Travis stockstill
    Intro song
    Union pacific ring the bell
    Nwa
    Outreau music
    Johnny paycheck
    Only hell mama raised
    Contact us at
    The Meat Block
    Twitter @themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    10 Mad Cow May 30, 2017
    Show notes

    In this episode Travis and David talk about mad cow disease and how it affected the global Industry as well as steps and measures put in place to prevent it
    Credits
    Travis Stockstill
    David Zarling
    Producer/audio editing
    Travis stockstill
    Intro song
    Union pacific ring the bell
    Nwa
    Outreau music
    The last cowboy
    Contact us at
    The Meat Block
    Twitter @themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    9 Hot Dogs May 23, 2017
    Show notes

    In this episode Travis and David talk about Hot dogs from its history all the way to how to make them . As well as obvious double entendre's
    Credits
    Travis Stockstill
    David Zarling
    Producer/audio editing
    Travis stockstill
    Intro song
    Union pacific ring the bell
    Nwa
    Mickey Mouse
    Outreau music
    Buck Owens
    hotdog
    Contact us at
    The Meat Block
    Twitter @themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    8 Grass Fed & Rotational Pasture May 16, 2017
    Show notes

    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
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    mailto:themeatblockpodcast@gmail.com
    https://m.facebook.com/groups/548355638886041
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    mailto:theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    mailto:dvzarling@gmail.com

    7 Sodium Nitrite vs "Natural Cured" May 09, 2017
    Show notes

    In this episode Travis and David talk about sodium nitrate versus "natural curing". And give recipes at the end.
    Credits
    Travis Stockstill
    Producer/audio editing
    Travis stockstill
    Clips
    Union pacific ring the bell
    The Simpsons
    Outreau music
    Crob Lund
    Contact us at
    The Meat Block
    Twitter @themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    mailto:themeatblockpodcast@gmail.com
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    mailto:theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    mailto:dvzarling@gmail.com
    David’s ‘old-timey salt pork’ recipe, or traditionally uncured unsmoked bacon.
    Ingredients :
    Slab of pork belly
    Salt
    Brown sugar
    Maple syrup
    Black pepper
    Method :
    Weigh your slab of pork belly to be turned into bacon. The sides should be trimmed and straight, all glands, nodes and skin removed, and the slab squared up. The weight of your slab of belly is the reference weight for the salt and sugar cure. Weigh your salt to 3.25% of the total weight of the belly. Place salt in large mixing bowl. Weight the maple syrup to 0.75% of the total belly weight. Pour that into the bowl with the salt. Weight brown sugar to 1.75% of the total pork belly weight. Add to mixing bowl. Mix all ingredients in bowl thoroughly. Spread cure on belly evenly, so you have none leftover. Sprinkle liberally with black pepper. Seal belly in vacuum sealer, or in a large ziplock bag (it’s ok if you have to split it up between bags.) Refrigerate for 10 days, flipping the belly every other day to ensure good contact with the brine. After 10 days, remove from sealed bag, rinse with cold water and pat dery. Lightly coat outside of slab with black pepper.
    The belly is ready to slice and fry, but for a more developed flavor, I recommend wrapping the slab in cheesecloth and hanging it in a dark room that stays between 60 and 70 degrees and letting it dry there for another week or two. The enzymatic and bacterial actions will build flavor and reduce water weight in the meat

    6 Travis Q&A/Sausage Making Tips May 01, 2017
    Show notes

    In this episode Travis answers listeners questions about social media and meat, to butcher trolling, sloppy pork, and gives sausage making advice.
    Credits
    Travis Stockstill
    Producer/audio editing
    Travis stockstill
    Clips
    Union pacific ring the bell
    NWA
    King of the hill
    aqua teen hunger force
    Outreau music
    Chris knight
    This house and 90 acres
    Contact us at
    The Meat Block
    Twitter @themeatblockpod
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

    5 knocking Apr 24, 2017
    Show notes

    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
    https://www.instagram.com/themeatblock/
    https://www.spreaker.com/show/2220980
    Questions
    themeatblockpodcast@gmail.com
    Travis
    Twitter @usabutcher
    https://www.instagram.com/americanbutcher/
    https://www.spreaker.com/user/americanbutcher
    Booking
    theamericanbutcher@gmail.com
    David
    https://www.instagram.com/afarmbutcher/
    dvzarling@gmail.com

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