A chef turned butcher is educating consumers on "all the things" when it comes to meat. From best cuts, non-traditional cuts (yes, we are talking beef tongue and pigs feet -- before you say "ewwwww" you have to hear us out), what's trending, what are economical options and going as far as connecting the consumer to where and how that animal was raised.  Judson and Monique Branch opened a meat and specialty store in Windsor, WI (a small town outside of Madison), called Branch + Daughter in July 2021.  In our conversation, we talk about a huge trend in meat (that's even resulting in people tailgating outside their store to get a bite), secrets of the trade when it comes to prepping and storing, and how tacos are the 'gateway' to expanding our palates and being more sustainable. We even get as deep as to how to live a long and healthy life.

To follow the story of Branch + Daughter and to find out more about the local farmers they are partnering with, visit branchanddaughter.com.  They are also on social media - just search Branch + Daughter.

See inside the store and a look at some of their menu items by checking out Inside the Bullseye on Instagram or Facebook.

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