The Meat Up

Send us a textLuke Leyson catches up with Tom Bouchier to recap the World Butchers' Challenge in Paris, discussing Australia's third-place finish and the evolution of this global competition.• The build up of the Australian Team on it's journey, the media coverage and putting industry first• Behind-the-scenes look at competition day preparations and how different team members handle pre-competition nerves• Addressing the allegations of "cheating" directed at the French team and why their victory was well-deserved• Analysis of the French team's superior workspace organisation with tool cabinets, tray racks, and efficient systems• Breakdown of the incredibly close scoring, with just 1.05 points separating first place from third place• Introduction of the "Cold Cuts Hotline" segment for listeners to get involved with the podcastSupport the show

There's more than meets the eye when it comes to Abou Sow, the charismatic owner of Prince Abou's Butchery in Queens. Cutting his teeth in the meat business as a young teen in his uncle's slaughterhouse, Abu's journey is one of passion, resilience, and an unwavering commitment to freshness.With the innovative Steinway Summer Series, his shop transforms into a vibrant community hub, attracting hundreds of attendees with a unique mix of food, music and dance. This series of events,  along with a robust social media presence, is all a part of Abou's strategy to keep his shop's appeal alive across different seasons.Check out him on the gram @princeabousbutchery or his website www.princeabousbutchery.com Intro and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

What happens when two of the biggest names in the butchery world come together to discuss their experiences and insights from the Retail Meat New Zealand Butchers Summit? Join us as we chat with Simon Taylor and Ruben Sharples about the captivating summit speakers such as Christina Leung's insights into the global economy and Hayden William's talk on culinary trends. Check out Reuben and Simon on their Instagrams@aussiebutchernewlynn - Reuben@simonthebutch - Simon Intro & Outro - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Join us as we chat with Matt from Rum & Que, an Aussie who moved to New Zealand and found his passion in creating innovative barbecue rubs. Dive into the world of Matt's beer-inspired rubs that come in actual beer cans, complete with the satisfying sound of cracking one open!  With a range of rubs, sauces and mustards, discover how Matt has managed to stand out in a competitive market through captivating branding and design. Don't miss this insightful episode that's sure to get you fired up about the world of barbecue and beyond.All Rum & Que info, visit their website HEREFollow Rum & Que on Instagram HEREIntro and Outro Song - Instant Coffee by BugsAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Ever wondered about the intricacies and challenges of the butchery trade? Join us as our fascinating guest, Tamai from Skills for Work in New Zealand, shares her insights on the world of butchery, apprenticeships and how the industry is evolving in response to the COVID-19 pandemic. Together we discuss innovative ways to tackle recruitment challenges and raise awareness about this essential trade by bringing butchery demonstrations to schools and fostering partnerships between employers and training providers.Check out Skills4Work's website HERE Into and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Ever wondered how to create unique dry cured meats and salamis with a touch of New Zealand flavor? Join us as we chat with Hannah from A Lady Butcher, who shares her expertise on charcuterie and the fascinating art of butchery. Discover how she incorporates techniques like marinating meat in beer and even making a lamb prosciutto. This episode promises to be a treat for your taste buds and an inspiration to explore the world of charcuterie and butchery!Check out Hannah's Instagram HERE and her website HEREIntro and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Join us as we talk to Jayne McMillan, the owner and operator of The Fridge Butchery, about her dual operator butchery that caters to both retail and home-kill services. Jayne shares her favourite part of the job - getting out and dealing with farmers and lifestyle block people - and how the demand for home-kill is skyrocketing in New Zealand.If you have an interest in the home-kill business or the world of butchery, you won't want to miss this episode packed with valuable information and insights.Intro & Outro - Instant Coffee by BugsAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

What if you could learn the secrets of sustainable butchery from a seasoned professional? With 42 years of experience,  Dave Porter from Neat Meat shares his insight into the trade, his position at Neat Meat, and the importance of sustainability in the business. We explore ways to get the next generation of butchers into the industry and the significance of maintaining an open dialogue between shop owners and butchers. Dave also shares his knowledge on how to retain staff and create a fun, enjoyable work environment. We also discuss the the value of competitions and conferences in the trade, and the networking opportunities these events provide. Don't miss this chance to learn valuable advice from a true master of the craft for success in the business.Intro and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

In this episode we hear from Brent Kleiss from NZ Pork . Imported pork is always a point of discussion when it come to pork and in this episode Brent explains why.Brent is a real advocated of supporting local businesses and highlights the value of local butchers in providing not just a product, but also an experience. If you didn't know NZ Pork  also  run campaigns that  promote pork consumption and  unique cuts of pork through social media and other channels with one of our past guest James Smith aka Tattooed Butcher!Intro and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

In this podcast episode, we speak to Kit Artwright the CEO of Beef and Lamb New Zealand. From artificial intelligence (AI) and its potential impact on the meat industry, to science based offal production that you need to look out for in the near future, this session covers topics that I didn't even know existed.  I also put Kit on the spot to pick his favourite child Beef or Lamb?Check out the recent advertising campaign HEREAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

In this episode, I'm joined by Gareth Hughes, from Victory Knives, to talk about his passion for supporting the competition butchering scene in New Zealand and beyond. We dive into the World Butchers' Challenge and share our experiences at the event, as well as the benefits of attending industry conferences like the Retail Meat New Zealand Butcher's Summit. Gareth stresses the importance of teamwork in the butchering industry and the value of listening to professionals to drive innovation. We also explore the potential for expanding the World Butchers' Challenge to include other formats and the possibility of a small goods competition. Join us for an insightful conversation on all things butchering!Visit the Victory Knives website HEREStay updated with their Socials HEREAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Over the ditch and far away, the podcast has hit the road and arrived at the Butchers Summit hosted by Retail Meat New Zealand. Join me, Luke Leyson, as I sit down with John Skurr from Alliance Group and Pure South, a leading exporter of meat products from New Zealand. In this episode, we'll be discussing the success of Pure South in the domestic market and online sales during the COVID-19 pandemic. We'll delve into the challenges of delivering meat products to online customers and the importance of supporting local butchers and producers. If you're interested in learning more about the meat industry and its challenges and opportunities, then be sure to tune in.AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

There is so much to unpack from this episode that I'm not sure where to begin. Moose Butchery, building a new business whilst starting a family, solutions for future supply issue for Newfoundland; a lot was covered during this episode. I could tell by the conversations we had that Bill has a real passion for his community and has some exciting new plans moving forward that reflect this. Follow the socials below @newfoundlandsausageking@andersons.nlIntro & Outro Sons - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Two guests for the price of one! A couple of butchering brothers from Bendigo, Victoria, give us insight into what it's like being taught the trade by their father, running a family business and a family farm side by side, but also the actions they're taking to stay ahead of the curb. Check out Flora Hill Quality Meats Socials Instagram & Facebook Intro & Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Head Butcher at Beast & Cleaver, Black Butchers United Co-Founder and the Butchers Guide himself - it's Dylan Carasco. This bloke has had some seriously diverse experiences, from working in French butcher shops honing in his craft, travelling down under to work at arguably the world's best butcher shop, Victor Churchill, and, putting together the best of all butchery on his Instagram page Butchers Guide (not to mention the website, listen to the episode you'll hear about the website). Dylan strives to showcase the best of butchery and the butchers that come with it, he has got plenty going on but has a lot more to come. Enjoy the episode!This is the link you want to click - add your shop here

Yes you read that correctly, we have the world's best apprentice joining us on The Meat Up. Hailing from Victoria, Australia and working his craft at Ashburton Meats, Matt takes us through his unique story from graduating university to grasping his apprenticeship with both hands and not looking back. Follow Matt's socials on Instagram @matty_tyqs and @ashburtonmeatsIntro & Outro Song - Instant Coffee by BugsAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Meatstock was held in Melbourne over the week and I was lucky enough to watch some amazingly talented butcher get up on stage and showcase their skills, these are their stories. If you would like to compete in any of the Butcher Wars please contact Shannon Walker by email allthingsmeat@outlook.com or on his Instagram HERE Thank you to our guests Craig Munro, Brett Laws and his father Warren Laws. Intro & Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

This weeks a little different, I'm the guest. I chat to Reyan, host of the BBQ & Brews Show all about my butchering journey, what it was like captaining Australia at the World Butcher Challenge in Sacramento last year, the preparation for the next WBC and all about the Meat Up Podcast (podcast inception). Check out the BBQ and Brews show on Youtube and InstagramIntro and Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Butcher, teacher and a bloke that gives a f*ck, that's Bryan Mayer. From dragging a knife in his early years of butchers, slapping posted notes around the walk-in to seeing butchers showcases their skills on the Martha Stewart show, Bryan has seen butchering emerge through the 2000's into what it is today.  Check out Bryan on Instagram HEREIntro & Outro Song - Instant Coffee by BugsAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Home butchering,  lime cordiale (the drink, not the band) and butchering stories. Matt joins us on this weeks episode from Bega, New South Wales. Check out Matt's Instagram. His content is raw, eye opening and sometimes confronting but shows a necessary step in the way we process and consume our food. @the_butcher_matt  Intro & Outro Song - Instant Coffee by BugsAMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

We took the podcast on the road (only just down the road) to the Adelaide Zoo to take part in the Australian Meat Industry Council Nationals Weekend. This event crowns the national winners of the Sausage King as well as the all mighty Apprentice of the Year award. We are joined by Doug Piper (Australian Butchers Guild) as well as the 5 top apprentices in Australia, Harry Hallam, Riley Schofield, Laura Ross, Edward Potter and Glenn Murphy. Intro & Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

We took the podcast on the road (only just down the road) to the Adelaide Zoo to take part in the Australian Meat Industry Council Nationals Weekend. This event crowns the national winners of the Sausage King as well as the all mighty Apprentice of the Year award. We are joined by Stuart Fuller - General Manger for Retail Business, Tamara Caire from No Fluff Marketer Agency and Trevor Hill a South Australian butcher and shop owner of Bruce's Meat. Intro & Outro Song - Instant Coffee by Bugs AMIST Super - Click Here for more informationShop for Merch and Stay Connected - Click Here

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to butchers from different countries discussing, well Christmas in a butcher shop in their neck of the woods. This week we speak to Alice AKA Kickassbarbie, hailing from the Untied States of America. Check out  Alice and her socials@kickassbarbieSupport the show

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to 5 butchers from 5 different countries discussing, well Christmas in a butcher shop in their neck of the woods. This week we speak to Katharina Bertl from Germany and current champion of the World Butchers Challenge Check out Katharina and her Socials @butchershop_kathi@meat_me_dahoam Support the show

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to 5 butchers from 5 different countries discussing, well Christmas in a butcher shop in their neck of the woods. This week we speak to Jón Gísli Jónsson the 'Icelandic Butcher' from, you guessed it Iceland!Check out Jon and his socials@theicelandicbutcherSupport the show

Christmas is arguably the busiest time of year for Butchers around the world. In this Christmas mini series I speak to 5 butchers from 5 different countries discussing, well Christmas in a butcher shop in their neck of the woods. First up we speak to Craig Munro from Munro's Quality Meats in Wilberforce, New South Wales, Australia. Check out Craig and his socials@munros_quality_meats@craig.munro.butcherSupport the show

Last episode of season 5 and the title explains it all, World Butchers Challenge Re-cap. I talk about the journey getting to the WBC with limited amount of time and how it all panned out once we were over there. Make sure you check out Australian Pork's Value Added Range www.porkbutchers.com.au/recipesIntro and Outro Song - Instant Coffee by Bugs Support the show

Meat Billy, butcher and multiple shop owner from Queensland, Australia. Branding, branding, branding is the first thing that I can remember Billy saying to me many moons ago when I first meet him at a Sydney Meatstock. Listen through these episodes to see why Billy is so hot on that topic. Check out his amazing shops on the socials @meatatbillysOrder your new FREE value-add recipe book https://australianporkbutchers.com/pages/pork-butcher-marketing-materialsSign up to become a member todayhttps://www.porkbutchers.com.au/become-a-member/Intro and Outro Song - Instant Coffee by BugsSupport the show

Ep. 049 - Meat At Billys - Part BMeat Billy, butcher and multiple shop owner from Queensland, Australia. Branding, branding, branding is the first thing that I can remember Billy saying to me many moons ago when I first meet him at a Sydney Meatstock. Listen through these episodes to see why Billy is so hot on that topic.Check out his amazing shops on the socials@meatatbillysOrder your new FREE POS kit herehttps://australianporkbutchers.com/pages/pork-butcher-marketing-materialsSign up to become a member todayhttps://www.porkbutchers.com.au/become-a-member/Intro and Outro Song - Instant Coffee by BugsSupport the show

A man that's is known by all and loved by many. George shares his story of his own shop all the way through to how he is now mentoring the apprentices and young butchers to the World Butcher's Challenge in Sacramento. Order your Australian Pork POS kit here https://australianporkbutchers.com/pages/pork-butcher-marketing-materialsIntro and Outro Song - Instant Coffee by Bugs Support the show

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 - https://australianporkbutchers.com/pages/pork-butcher-marketing-materialshttps://www.porkbutchers.com.au/recipes/intro and Outro song - Instant Coffee by BugsSupport the show

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 https://m.facebook.com/porkbutcheraustralia/Intro and Outro - Instant Coffee by Bugs Support the show

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.gambleTwo stay up to date with all things porky https://www.porkbutchers.com.au/become-a-member/Intro and Outro Music - Instant Coffee by Bugs Support the show

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.gambleTwo stay up to date with all things porky https://www.porkbutchers.com.au/become-a-member/Intro and Outro Music - Instant Coffee by Bugs Support the show

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 todayhttps://www.porkbutchers.com.au/become-a-member/Keep an eye on Taryn's Socials@thelittlebutcherpomo@tarynleebarkerIntro and Outro Music - Instant Coffee by Bugs Support the show

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 herehttps://www.porkbutchers.com.auCheck out us on instagram @themeatup_podcast to find the FREE valued added recipeKeep an eye on Taryn's Socials@thelittlebutcherpomo@tarynleebarkerIntro & Outro Music - Instant Coffee by Bugs Support the show

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 tohttps://australianporkbutchers.com/pages/pork-butcher-marketing-materialsConnect with me on socials@lukeleyson@themeatup_podcastIntro & Outro Music - Instant Coffee by Bugs Support the show

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/450034635986090Follow Darren on his socials @darren.x.orourkeIntro and Outro - Instant Coffee by Bugs Support the show

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.orourkeIntro and Outro - Instant Coffee by Bugs Support the show

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 Kithttps://australianporkbutchers.com/pages/pork-butcher-marketing-materialsIntro & Outro Song - Instant Coffee by Bugs Support the show (https://www.lukeleyson.com/shop)

Lucy Dodd, a farmer from Bordertown, South Australia joins us this week on The Meat Up to take us through what it is like to be a poultry farmer. Chicken is normally a massed produced meat that is a staple in household diets becasue of the price, Lucy explains to us the differences you would find in her pasture raised chickens. The farm Lucy works and lives on have been in he family since the 1920's and even though she had work in other professions Lucy always gravitated back to the family farm. FREE Versatility POS Kit & Pre-order of Guaranteed Easies POS Kit -  https://australianporkbutchers.com/pages/pork-butcher-marketing-materialsCheck out Lucy on Instagram, Facebook and on her website@lowanparkproducewww.lowanparkproduce.com.auIntro & Outro Song - Instant Coffee by Bugs Support the show

Lucy Dodd, a farmer from Bordertown, South Australia joins us this week on The Meat Up to take us through what it is like to be a poultry farmer. Chicken is normally a massed produced meat that is a staple in household diets becasue of the price, Lucy explains to us the differences you would find in her pasture raised chickens. The farm Lucy works and lives on have been in he family since the 1920's and even though she had work in other professions Lucy always gravitated back to the family farm. Be sure to subscribe so you can stay updated with all upcoming episodes. Check out Lucy on Instagram, Facebook and on her website@lowanparkproducewww.lowanparkproduce.com.auIntro & Outro Song - Getting to know you - Julie Roberts Support the show

Who would have thought shopping habits and butchery antics were so universal? Ryan Briggs is a 23 year old, shop owner from Scotland he joins us on The Meat Up this week to give insight into his shop and his journey getting there. This episode is all about shop talk and it's quite apparent that where ever you are in the world butchers shops experience the same highs and lows, shopping patterns and skill shortages. Pre-order the new Guaranteed Easies POD Kit herehttps://australianporkbutchers.com/pages/pork-butcher-marketing-materialsAustralian Pork Newsletter -https://www.porkbutchers.com.au/newsletter-sign-up/Follow and find Ryan on the socials @briggsythebutcherIntro & Outro - Instant Coffee - Bugs Support the show (https://www.lukeleyson.com/shop)

Who would have thought shopping habits and butchery antics were so universal? Ryan Briggs is a 23 year old, shop owner from Scotland he joins us on The Meat Up this week to give insight into his shop and his journey getting there. This episode is all about shop talk and it's quite apparent that where ever you are in the world butchers shops experience the same highs and lows, shopping patterns and skill shortages. Follow and find Ryan on the socials @briggsythebutcherIntro & Outro - Getting to know you by Julie AndrewsSupport the show (https://www.lukeleyson.com/shop)

"Salt loves meat and meat loves salt" this is our next guests mantra, Adrian 'Richo' Richardson. Owner of La Luna Bistro and Bouvier Bar & Grill in Melbourne,  author of his very own cook book MEAT, TV Presenter and host of his very own podcast 'Cooking with Richo' Adrian is the Chef us Butchers want to have on our side. On today episode Adrian and I talk about his love of butcher shops, why he thinks butchers are making a resurgence and his mouth watering 'Suckling Pig Feast' which take my word for sounds AMAZING!Join the Australian Pork Facebook group herehttps://www.facebook.com/groups/aussieporkbutchersPre-order the new Guaranteed Easies POD Kit herehttps://australianporkbutchers.com/pages/pork-butcher-marketing-materialsCheck out Adrian on the socials@chef_adrian_richardsonIntro and Outro Song - Instant Coffee by Bugs Support the show

"Salt loves meat and meat loves salt" this is our next guests mantra, Adrian 'Richo' Richardson. Owner of La Luna Bistro and Bouvier Bar & Grill in Melbourne,  author of his very own cook book MEAT, TV Presenter and host of his very own podcast 'Cooking with Richo' Adrian is the Chef us Butchers want to have on our side. On today episode Adrian and I talk about his love of butcher shops, why he thinks butchers are making a resurgence and his mouth watering 'Suckling Pig Feast' which take my word for sounds AMAZING!Be sure to subscribe to the podcast to stay updated with every new episodeCheck out Adrian on the socials@chef_adrian_richardsonIntro and Outro Song - Getting to know you - Julie AndrewsSupport the show (https://www.lukeleyson.com/shop)

Researcher, Board Member, Public Speaker and a Rural Ambassador, it's safe to say our next guest Kate McBride has a lot on her plate. Growing up on a farm Kate is deeply passionate about rural communities and a self confessed 'water nerd'. This episode we learn what the biggest problem in agriculture is, why water ways in Australia pay such an important part in farming and why agriculture could be one of the solutions to global warming. FREE Versatility POS Kit & Pre-order of Guaranteed Easies POS Kit -  https://australianporkbutchers.com/pages/pork-butcher-marketing-materialsAustralian Pork Newsletter -  https://www.porkbutchers.com.au/newsletter-sign-up/Check out Kate McBride on the socials @kate_mcbride Intro & Outro - Instant Coffee - BugsSupport the show (https://www.lukeleyson.com/shop)

Researcher, Board Member, Public Speaker and a Rural Ambassador, it's safe to say our next guest Kate McBride has a lot on her plate. Growing up on a farm Kate is deeply passionate about rural communities and a self confessed 'water nerd'. This episode we learn what the biggest problem in agriculture is, why water ways in Australia pay such an important part in farming and why agriculture could be one of the solutions to global warming. Be sure to subscribe so you don't miss any upcoming episodesCheck out Kate McBride on the socials @kate_mcbride Intro & Outro - Getting To Know You - Julie Andrews Support the show (https://www.lukeleyson.com/shop)

Butcher, baker, gin and tonic maker; sounds like pretty good company to me. Elyse Chatterton joins us on The Meat Up this week, sharing with us her journey from butchering in England and now in Canada, being part of the Canadian Butchery Team and what exactly makes her such a passionate butcher. Check out Australian Porks FREE recipes at https://www.porkbutchers.com.au/recipes/To order the FREE  value added recipe book https://australianporkbutchers.com/pages/pork-butcher-marketing-materialsCheck out Elyse on the socials and her blog@elysechattwww.lifewithoutlemons.com Intro & Outro - Instant Coffee - Bugs Support the show

Butcher, baker, gin and tonic maker; sounds like pretty good company to me. Elyse Chatterton joins us on The Meat Up this week, sharing with us her journey from butchering in England and now in Canada, being part of the Canadian Butchery Team and what exactly makes her such a passionate butcher. Follow @themeatup_podcast to stay updated with all upcoming episodesCheck out Elyse on the socials and her blog@elysechattwww.lifewithoutlemons.com Intro & Outro - Getting to know you - Julie Andrews Support the show (https://www.lukeleyson.com/shop)

Sandra and Ashleigh from Australian Pork join us on The Meat up this week to talk about their  Guaranteed Easyies campaign, which is currently all over the radio waves, TV screens and social media outlets. It's here to help butchers in the sale of Australian Pork and to pass on resources and information to our customers. Order your point of sale kits now at https://australianporkbutchers.com/pages/pork-butcher-marketing-materialsFollow @themeatup_podcast to stay updated with all upcoming episodesCheck out Australian Pork on the socials@australianpork Intro & Outro - Instant Coffee - Bugs Support the show