What Happens When We Actually Look at How Meat Is Made

Jeff Senger left accounting to buy a small slaughterhouse in rural Alberta. What followed was sixteen years of working directly with animals, farmers, hunters, and the realities most of us never see behind plastic-wrapped meat.We talk about what changes when food becomes a commodity, why some meat tastes alive and some doesn’t, and how much control we actually have as eaters. Jeff shares what it’s like to stand on a kill floor, why he believes butchers still matter, and how flavour, ethics, and responsibility are tied together whether we want to admit it or not.Topics include:What slaughter actually looks like and why hiding it mattersHow feed, age, and handling shape flavorThe difference between real butchery and portioningChronic wasting disease and what responsibility looks like in real lifeWhy whole animals used to feed communities, not marketsHow trust is built between hunters, farmers, and butchersThe Wild Kitchen with Tiffany Bader Ep. 4🌿 Learn more about Jeff Senger:https://www.instagram.com/jeff_senger/🔥 The Wild Kitchen:https://thewildkitchen.transistor.fmhttps://instagram.com/thewildkitchen_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://bit.ly/2RiREb4Online Training: https://bit.ly/3nJKx7UTraining and Services: https://bit.ly/3vw6kSUMerchandise: https://bit.ly/3ecyvk9Blog: https://bit.ly/3nEHs8WHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____00:00 – Leaving accounting, buying a slaughterhouse, and why food pulled him in05:10 – Why meat quality starts long before the kill floor10:45 – Calm, responsibility, and what it means to take a life seriously17:40 – Marbling, Wagyu, grass-fed beef, and flavor reality24:30 – Hobby farming, bad beef, and uncomfortable truths31:15 – What modern butcher shops often aren’t doing anymore38:50 – Tenderloin myths, forgotten cuts, and education fatigue46:10 – Waste, culture, and what’s been lost55:40 – Chronic Wasting Disease Explained Honestly.What Jeff has seen firsthand and how to think clearly about risk1:10:30 – Why Europe Treats Food Differently1:18:45 – Teaching Kids Where Food Comes From1:27:00 – Why Buying Less Meat Might Matter More1:36:20 – Trade, Sharing, and Old Food Economies1:43:50 – What Jeff Hopes People Actually Take From This