6 chapters across the catalog
Single Muscle Butchery, San Francisco Mandates, Meat Industry
Sir Mark of the Midwest, a 40-year veteran of the meat industry, provides a report on "single muscle butchery" and its rising popularity in high-end shops. He also shares a "boots on the ground" account of circumventing San Francisco’s vaccine mandates at a Giants game using an Iowa carry permit and an Alibaba receipt.
USDA Butcher Regulations, Mobile Slaughterhouse Restrictions
New regulatory pressures are affecting small-scale meat processing in Alaska and Washington State. Producers report that the USDA has pulled inspectors from certain remote operations, making it illegal for hunters and small farmers to have their game or livestock butchered for anything other than personal consumption. This is viewed as a control point to consolidate the food supply under the industrial complex.
Michael Butler, a friend of the show, has taken up amateur butchery in Marin County after being inspired by Michael Pollan's writing. He is learning to process whole animals, such as pigs, and is exploring "French cuts" of meat, which differ significantly from standard American butchery styles found in modern grocery stores.
Future Farmers of America, Pig Auction, Circle of Life
A detailed account is given of purchasing a pig at a Future Farmers of America (FFA) auction at the Alameda County Fair. The process involves outbidding others for a child's prize animal, which is then sent to a professional butcher. The ethics of meat consumption and the "circle of life" are discussed in contrast to Mark Zuckerberg's public stance on only eating what he kills.
The benefits of buying beef "on the hoof" and working directly with local butchers are discussed as a way to bypass industrial meat companies like Cargill. The government and FDA are accused of discouraging private meat processing to favor large corporations. Purchasing a whole steer or tenderloin directly is presented as a more economical and higher-quality alternative to supermarket meat.
Heritage Meat Sourcing, Butchery, and Animal Breeds
A detailed account of sourcing high-quality meat from rural Washington State involves purchasing shares of whole animals, including cows, pigs, and lambs. The process requires a dedicated meat locker and specific instructions for butchers regarding French or American cuts. The conversation highlights the superior flavor of heritage turkey breeds and grass-fed beef compared to standard supermarket offerings.
