James Peisker and Chris Carter opened butcher shop Porter Road in order to get better meat from local farms in Kentucky and Tennessee to more restaurants and home kitchens in Nashville. Recently, they launched an online shop to sell their meat across the country. In this episode, host Lisa Held sits down with Peisker and Carter to talk about how they work with farmers raising animals on pasture, their standards for high-quality meat, why they opened their own processing facility to solve a farm-to-table supply chain challenge, whether selling online negates the benefits of supporting local farms, and how they’re getting customers to embrace less popular cuts of meat so they can sell whole animals and waste less.

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[1]https://porterroad.com/

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