The Meat Up

My mate George, butcher from the central coast of New South Wales joins us on The Meat Up. First up we hear the short version of what George is currently up to in the meat industry and also his predictions of the upcoming World Butchers Challenge.

Check out The Australian Pork links -
Free POS Kit HERE and Recipes HERE

intro and Outro song - Instant Coffee by Bugs

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Have you ever googled your own name? What about your profession? Let's see what the world is asking google the most about our beloved butchering.

Jump over to The Australian Pork Butchers Facebook page today

Intro and Outro - Instant Coffee by Bugs

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

Bec Gamble a butcher from Melbourne, Victoria, joins us on The Meat Up this week to talk about the the amazing opportunity she has had to create the new value added range of products in collaboration with Australian Pork. Bec shares with us the creative process behind putting together these recipes, a sneak peak into one of the recipes and how she cures at home using Koji.

Check out Bec on the socials -
@bec.gamble

Two stay up to date with all things porky
https://www.porkbutchers.com.au/become-a-member/

Intro and Outro Music - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

Bec Gamble a butcher from Melbourne, Victoria, joins us on The Meat Up this week to talk about the the amazing opportunity she has had to create the new value added range of products in collaboration with Australian Pork. Bec shares with us the creative process behind putting together these recipes, a sneak peak into one of the recipes and how she cures at home using Koji.

Check out Bec on the socials -
@bec.gamble

Two stay up to date with all things porky
https://www.porkbutchers.com.au/become-a-member/

Intro and Outro Music - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

Does the snow affect produce in Canada? 
Why did Canada decide to put a team together for the World Butcher's Challenge? 
Is maple syrup used in every product in your shop?

These are the questions Taryn Barker, Canadian butcher and owner of 'The Little Butcher' answers in this episode of The Meat Up.

Join up for Australian Pork's newsletter today
https://www.porkbutchers.com.au/become-a-member/

Keep an eye on Taryn's Socials
@thelittlebutcherpomo
@tarynleebarker

Intro and Outro Music - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

Taryn Barker, Canadian butcher and owner of 'The Little Butcher' guesses the Aussie slang (and does quite well might I add), shares with us an amazing value added recipe and gives us a quick insight into her butchery origin story from front of house to owner operator.

This is a two part episode so keep your eyes and ears peeled for Part B next week!

Visit the home of The Australian Pork Butchers program here
https://www.porkbutchers.com.au

Check out us on instagram @themeatup_podcast to find the FREE valued added recipe

Keep an eye on Taryn's Socials
@thelittlebutcherpomo
@tarynleebarker

Intro & Outro Music - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

I was thinking of a good pun to describe todays episode, turns out they were all offal.......

Thats right today I talk about offal! I share with you why I think it is important butchers re-visit the world of offal but also some ideas on how to prepare and sell offal in our shops. 

To grab you POS kit jump over to
https://australianporkbutchers.com/pages/pork-butcher-marketing-materials

Connect with me on socials
@lukeleyson
@themeatup_podcast

Intro & Outro Music - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

Chef turned butcher, Darren O'Rouke, needs no introduction. Currently residing at Vic's Meats in Sydney Australia, he is also a part of the Australian Butchery Team and all round nice guy of the meat industry. Darren joins us in this two part episode bringing us his origin story, an amazing kangaroo sausage recipe and his take on the future of butchery. 

To join The Australian Pork Facebook page 
https://www.facebook.com/groups/450034635986090

Follow Darren on his socials 
@darren.x.orourke

Intro and Outro - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

Chef turned butcher, Darren O'Rouke, needs no introduction. Currently residing at Vic's Meats in Sydney Australia, he is also a part of the Australian Butchery Team and all round nice guy of the meat industry. Darren joins us in this two part episode bringing us his origin story, an amazing kangaroo sausage recipe and his take on the future of butchery. 

To join The Australian Pork butchery program visit https://www.porkbutchers.com.au/become-a-member/

Follow Darren on his socials 
@darren.x.orourke

Intro and Outro - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here

In today's episode I go through 4 things that us butchers do in our shop Goodwood Quality Meats that just make sense. In no particular order I visit and talk through 4 practices and mantras that I think work well in our shop and that I think could apply to butcher shops all around the world. 

Join the Australian Pork email newsletter at 
https://www.porkbutchers.com.au/newsletter-sign-up/

FREE Vesatility POD Kit & Pre-order of Guaranteed Easies POS Kit
https://australianporkbutchers.com/pages/pork-butcher-marketing-materials

Intro & Outro Song - Instant Coffee by Bugs 

AMIST Super - Click Here for more information

Shop for Merch and Stay Connected - Click Here