About this episode
What do you do with your animal once you've got'em out of the field? Do-it-yourself kinda guy or gal, painstakingly cutting up your quarry? Is it a whole family affair where all the aunts and uncles show up with six-packs and sharp knives? Or do you take a trip down to the ole trusty processor and let him do his thing and get back nicely packaged and labeled meat? Lucas from the Meat Cleaver, in Denver, sits down with Frank and Aron today to go over all those topics and what makes a great meat processor better than the rest. The guys also share stories about what a bad experience at a meat processor looks like and horror stories of meat too far gone to be processed.
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