In this episode, Caleb Regan of Grit Magazine discusses how to properly process and prepare meat from older animal to create an enjoyable dining experience and a well-rounded market. Joining Caleb is Author Adam Danforth and International Livestock Market Consultant John Wilkes.
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The Livestock Conservancy
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Butchering Beef (12% Off)
Gourmet Butcher's Guide (10% Off)
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