In the latest Which magazine, beef is singled out as the most environmentally unfriendly protein out there, mostly due to cattle methane emissions. Regardless of being correct or not, what if you coul...Show More
A recent cover of The New Yorker shows a crowded sidewalk during morning rush hour. However, it’s not people looking at their i-Phones or drinking coffee, but robots on their way to work. The only hum...Show More
If 2020 has shown us one thing, it’s this: For many, the longest established ways of getting our meat onto consumers’ plates is not working. Mark Smith at Double Up Social Media says that in a recent ...Show More
The government ads have been impossible to miss on TV. “If you have a business and you haven’t taken the steps to prepare for Brexit, time is running out!” Unfortunately, the government has not taken ...Show More
Meat Talk discussions as of late have been focusing on craft butchers and the high quality meat that they source. In this episode we are literally bringing the podcast to Worstead Estate farm in the ...Show More
Once upon a time in the UK, a butcher shop was freezing steaks, sticking them in an large envelop and mailing them by post to customers, hoping that the steaks would arrive in an edible condition. Tho...Show More
It would be really easy to focus in on the negative right now, on the worse of times, but that is not why you listen to Meat Talk. For this latest series of podcasts, we will be focusing on the positi...Show More
If meat and poultry processing plants weren’t already hazardous places to work in, COVID-19 has brought the danger level to a new high. As of June, 30,000 meat processing plant workers have been stric...Show More
