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Butchery: New Cuts, Cattle Ranchers, and Vegetable Charcuterie
Manage episode 272440869 series 2300931
Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
215集单集
Manage episode 272440869 series 2300931
Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all.
Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Meat and Three is powered by Simplecast.
215集单集
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