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 positives, on companies that are not only surviving, but are also succeeding. On ones that...
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 positives, on companies that are not only surviving, but are also succeeding. On ones that you can be inspired from – and learn from. Those who are experiencing the best of times and are willing to share their thoughts and success stories with you.
If they have something in common, it is these three ideas: in tough times they’re willing to rethink, refocus and then evolve to fit whatever the current market is throwing their way. If I could add in three more: they’re agile, they see the big-picture, and they most definitely have a bit of the maverick-spirit about them.
With many craft butchers and farmers now looking at shipping meat directly to consumers, Meat Talk thought it would make sense to talk to those who have been doing it longer than anyone else in the UK – London’s Turner & George. Joining us from the butcher shop will be Mat Kemp who will be sharing delivery company horror stories, why Spanish Old Cow is actually a great cut of meat, and will tell all you craft butchers and farmers how you can up your game.