Cara Nicoletti (0s):

One thing. I think that's important from a food safety standpoint is that if you don't have a butcher, your trust, you can buy a meat grinder yourself. You can buy the KitchenAid attachment and you can grind whole muscles at home rather than buying the meat ground, because it can be so great for babies.

Katie Ferraro (15s):

Hey, there I'm Katie Ferraro Registered Dietitian college nutrition, professor and mom of seven specializing in baby led weaning here on the baby led weaning made easy podcast. I help you strip out all of the noise and nonsense about feeding, leading you with the competence and knowledge. You need to give your baby a safe start to solid foods using baby led weaning. Hey guys. All right. I have the coolest EPISODE planned for you today. I am so excited about our guest. She is a Butcher it's Cara Nicoletti from C more meats and veggies. She's based out of Brooklyn and you guys, she knows everything about Meat, and she's going to help us deep mystify Meat for baby led.

Katie Ferraro (59s):

Weaning. Kara is a fourth generation Butcher. And in today's episode, she's going to be sharing her ideas on how to identify some Ideal cuts of meat for Babies, because I get it. Meat can be overwhelming, right? It can be confusing, especially if you don't eat a ton of it, or you're not used to purchasing it at cooking it and making it safe for your baby. But if your family eats animal products, meat can be a fabulous food to feed your baby, right? It's rich in iron. It offers unique texture and flavor and taste opportunities for your baby. But we have to be so careful about how we prepare and offer meat that we're serving to babies because not every cut and not every preparation method of every type of animal is safe for baby led weaning.

Katie Ferraro (1m 39s):

So today Kara is going to help us narrow down some cuts of meat that you might consider as you start exploring meat with your baby. So with no further ado, here is fourth generation Butcher, Kara Nicoletti, helping us identify some ideal cuts of meat for babies.

Cara Nicoletti (1m 59s):

Katie, thank you so much for having me

Katie Ferraro (2m 1s):

Okay. Before we dive in about Identifying Ideal Cuts of Meat for baby led weaning, can you give our audience a little background about yourself and how did you come to be a Butcher

Cara Nicoletti (2m 10s):

I'm actually a Fourth-generation Butcher so I really grew up in the industry. My company seemed more meats and veggies it's actually named after my grandfather, Seymour. We just kind of tweaked his name, spelling from S C Y M O U R to S E E M O R E S like a nod to our promise of transparency. So I've been working as a Butcher for like the last 12 years, but really grew up around it. And my company now is making sausages with humanely raised meat and 35% fresh vegetables.

Katie Ferraro (2m 41s):

That is amazing because we're going to talk a little bit about sausage and some different cuts of meat. I'm just curious for people like, if you did not grow up in a family of Butcher is my mother-in-law's family. They were butchers and it was definitely like a generational thing. Is there a school you go to to learn how to be a Butcher? Or is it like a trade you have to learn from someone who's been in the industry?

Cara Nicoletti (2m 59s):

Yeah, I mean, I think that it is sort of old fashioned and in the way that it is a trade that you kind of have to learn from somebody else. When you go to culinary school, I know that they do have courses on meat and, you know, meat, fabrication and animals breaking animals down. But so much of Butcher is just muscle memory and doing the same thing over and over again, you kind of just have to like do it.

Katie Ferraro (3m 21s):

I think it's so overwhelming. Would you see, like in culinary school, I know what nutrition in some of our classes you had to, you know, learn all the different cuts of meat from the different animals. And I was like, okay, like, there's a few that I might recognize from the grocery store, but there's so many. And then they're called different things if you're in the different part of the country. So if you move, you're like, wait, it used to be called a pork butt, but here it's a Boston butter or shoulder. So

Cara Nicoletti (3m 41s):

The US has like no sort of standardization of naming because we're an amalgamation of so many different cultures, which means word of mouth automation of so many different ways to cut. So that can be something that's really frustrating is, is the naming of Cuts.

Katie Ferraro (3m 56s):

So I think it's frustrating, but also I think Meat can be so intimidating. And so our audience, mostly parents or caregivers of babies who are starting solid foods around the six month mark, or if they're babies before that, they're learning about it. We talk all about the benefits of iron and nutrition and they know the texture options when they're offering meat. But again, it can be so intimidating when you get to the grocery store. So any tips for parents who are just kind of venturing into the wide world of purchasing meat that you could offer, if they do feel overwhelmed or intimidated by the meat counter or the butcher shop?

Cara Nicoletti (4m 26s):

Yeah, absolutely. I mean, I think a really great place to start is just by going to a butcher shop, or even if it's like an online source instead of just a supermarket where there's a Meat case, just so that you have a point person that you can actually talk to about what you're buying. A lot of times at the supermarket, you're just buying sort of a cryo packed thing with a label on it. And there's no one that you could ask about, you know, like where it was sourced from how fresh it is, but also the cut itself, what the muscle structure is like and how it is best prepared. And another thing of course is the naming, which you just mentioned, which you could go to one shop, one place, it could be called sirloin flat, but another it's the bed. Another it's flat meat somewhere else.

Cara Nicoletti (5m 7s):

It's full hangar. So just having a point person who you can ask questions to and even call, if something goes wrong and ask questions do is just huge.

Katie Ferraro (5m 16s):

Let's talk lean versus fatty cuts of meat. I know all animals are different, but when it comes to feeding babies, ideally we want lots of fat. So fat equates to moisture moisture helps reduce baby's risk of Choking. We kind of want to steer clear of like the really lean cuts of meat for babies, which as a dietician is really hard. Cause you grow up teaching people like, oh, you don't want to eat saturated fat and chicken breast is all protein, but that's like the exact opposite of what we want to do for babies. So can you give us just like maybe a brief overview of what fattier cuts of meat are and what does that mean if you're selecting cuts for your baby? Basically,

Cara Nicoletti (5m 48s):

I think a really good starting point is just that like all four legged animals have essentially the same muscle structure. So if you think about the way an animal's body moves, you can kind of glean what parts on the animal will be fatter or leaner and tougher sort of from constant movement. And what muscles kind of just are like sitting there growing fatter and more tender. So while the fat content of a species will change according to, you know, what it is, it will also change because of breed and age, what it's fed, how it moves, but the leanest and fattiest parts on any four legged animal are roughly the same. So that gives you kind of a good baseline.

Cara Nicoletti (6m 29s):

And then I can just talk about sort of what those leaner and fattier

Katie Ferraro (6m 33s):

Please, like what is the loin? What, yeah. That part is always so confusing. What's the round.

Cara Nicoletti (6m 38s):

Yeah. So the round is the back leg and that is always pretty lean, no matter what animal that you're working with, there are a couple exceptions to that. One is a state called the oyster steak. Sometimes it's also called the spider steak. That's going to be something that you find in like more of a specialty butcher shop. It's sort of a, butcher's cut that we used to save for ourselves, but it's this tiny little single serving steak that sits like inside the hipbone. And it has the spiderweb of really beautiful fat on it. So you can always ask for that and see if they have it. Another exception would be the shank, which you know, like on veal would be also bucco, but you could get the shank from any animal. You can get it from a sheep, a pig, a cow.

Cara Nicoletti (7m 21s):

And that is a really great braising cut. So it has a lot of not only fat, but also sort of gelatin built into it. And then it's surrounding that beautiful marrow bone. So it's going to have a nice amount of fat in it and you can braise it for a long time till it's like shreddable. So when you're looking at the round, I would say probably avoid all other cuts besides that, like you want to avoid the top round, the sirloin tip the Merlow steak that I have round. I would say the two cuts from the leg are probably the shank and the oyster.

Katie Ferraro (7m 51s):

We're going to link to some resources in the show notes where you guys can learn more because some of these cuts are like really good from a flavor standpoint. But if they're solid pieces of meat that we can't easily shred with our fingers, we're going to save those for mom and dad. You mentioned a few though that I love for baby led weaning. Chuck roast is like my absolute favorite because you can cook it low and slow and it gets nice and soft and shreddable, and we can serve it with a lot of extra juice. The babies make a mess out of it, but they love to suck on it. There is some iron transfer that can happen there, but it's nice and soft and much safer than some of these solid pieces of steak. So I love Chuck gross. I also love brisket for babies. And I was curious, you mentioned like braising meats.

Katie Ferraro (8m 31s):

So that's like, you know, moist heat cookery where we're using a lot of liquid to help break down those muscle fibers. Could you share about maybe Chuck roast and brisket, which I don't know like what the reputation of those cuts are, but in the baby led weaning world, like we love them because the end product is so amazing for babies.

Cara Nicoletti (8m 49s):

Well, I mean, first of all, any cut on an animal's body is great. Like all, all cuts are usable. Maybe not so much for baby led weaning, but I love a Chuck roast and I love a brisket. Those are two pets that I grew up eating a lot. They're also great from a price point perspective, but they are like, the brisket is, is one of those cuts that has sort of a long muscle strain. So it's going to be really shreddable, but what's nice is that you can slice it and still have whole pieces, but they'll still spread in your hands. And it's the same with the Chuck roast. So they have a great amount of marbling throughout intermuscular marbling, and that's going to help keep them really moist.

Katie Ferraro (9m 27s):

Okay. Can I ask you a question about country-style ribs? Because my sister and I, okay. I have seven kids. My sister has six kids. Like we are all about the affordable sources of protein. And when I was working on a ton of me content, we do a meat week right before Thanksgiving, every single year, because Thanksgiving can be really anxiety inducing for parents. If it's the first time that baby is going to be eating in front of other family members who maybe you don't usually eat with. And, you know, they want you to spoonfeed pureed peas and we're like, Hey, here's how Babies can safely eat Turkey. So we do five days of content, a different meal each day, the week before Thanksgiving to help parents practice getting used to these different types of meat. So we're going through and preparing all of this content. And so we're going through the different cuts of meat and like the country-style ribs don't laugh at.

Katie Ferraro (10m 9s):

I didn't realize like you could get both pork and beef. Cause I always just buy the pork ones at the store, but beef country-style ribs we're realizing are really nice for making, like, it's kind of a mixed bag as you say, right? Like there's a good amount of fat in there, but you can cook them low and slow. You can end up with a shreddable product. And we liked to have like longer strips of meat that are about the size of a Babies pinky finger. So we don't do like burnt ends are really small pieces because they can't pick it up before they have their pincer grasp. So can you talk to me about country-style ribs? Like, is that a cut that like the Butcher stays for themselves? Are you like trying to get rid of that one? I'm just curious.

Cara Nicoletti (10m 40s):

Well, so when I was growing up, we called it Funkin on beef. At least that was sort of a section of the rib that was like fattier and yeah, it was kind of a Butcher Scott. It was kind of something that we would take home with us. A lot of times places will just grind that meat because it has such a good fat to lean ratio, but it's gorgeous as sort of a reasonable cut that you can cut into long strips. So yeah, the country-style ribs on a pig would be like flunk in or short ribs on.

Katie Ferraro (11m 10s):

Okay. So can we switch and talk about the pig now? Because lots of things we steer clear from in pig cookery sausage ham, just because of the added sodium component and then anything with the casing could be a potential to choking hazard, but we do stay away from added sodium. So it kind of makes a lot of the Cuts of pig, a little bit obsolete, but makes it easier. My favorite cut of meat for babies from a pig is a pork butt, which I've realized as I work with parents from all over the country and the world is called different things, depending upon where you live. So pork butt or a pork shoulder, a Boston butt, cause you can cook it again low and slow or you can pressure go-get. We can do it with very minimal sodium, lots of juice. It ends up with like not nice shreddable strips and then you can fry it up or crisp it up for yourself after an add all the salt you want, besides the pork butt.

Katie Ferraro (11m 53s):

You think of other cuts of meat from a pig that work nicely for getting those soft shreddable pieces of meat, the babies can easily eat.

Cara Nicoletti (12m 0s):

Yeah, absolutely. Well, I think sometimes you're going to see some of those cuts from the shoulder separated out. So if you ever see Copa in the store, you should definitely get it. That's sort of the eye of the shoulder, that's the prize part. And you can braise that and get a really nice shredded texture. Also Hawks, I know it would seem, you know, obviously not like a smoked salted hop, but just a fresh Hawk. So that's going to be your shank. That's going to have a lot of nice fat throughout it and also sort of gelatinized while it's cooking with connective tissue, which is really nice, then you have the fat from the bone. So I would say shank is a really nice option. If you are looking to save a little bit of money, that's a good one.

Katie Ferraro (12m 43s):

I love that. We always want to suggest the cuts that are also affordable because in many cases like the whole family is eating this. Like we also do a lamb day and meat week and it does involve usually a boneless or bone in leg of lamb, which again, if you cook it low and slow, like even though there's not a ton of fat in there, it can be very, very flavorful and safe for baby to eat. Once I'm like 30 bucks for a small cut of meat. And I'm like, listen, I don't normally endorse buying a $30 piece of meat, but babies eat very small portions. And if you make the whole thing and you portion it and freeze it, like you've got lamb forever for your baby, basically from one $30 purchase. So I love that you mentioned that you can use the whole entire animal. It might not all be appropriate for babies, but the family can at least benefit from having different cuts that maybe BABY can,

Cara Nicoletti (13m 28s):

Oh, that you're promoting land because it's we eat it so rarely in the states. And it's so good for you.

Katie Ferraro (13m 35s):

Yeah. People are like, wait lamin, it's not Easter. I was like, yes, you can do it. But what's so cool is we have such an international audience that all like middle Eastern families to be like our Katie, we eat lamb all the time. Like here's how we do it. And so we can share their recipes as well of, I wanted to ask you next, if it's okay about ground beef, because we kind of think of ground beef is like a gateway meat for parents that are like, okay, I'm not really down with like my baby eating strips of lamb on day four, a baby led weaning. Although many of you guys do and that's great, but some parents like ground meat as a way to kind of transition. So instead of just like grinding it up and putting it on the plate, because if it's very small pieces, baby, can't eat it. We put it into forms that basically like a Patty and then cut it into strips about the size of an adult pinky finger. So the baby can use their whole hand grasp to pick it up and feed it to themselves. What should we be on the lookout for when we go to buy ground beef?

Katie Ferraro (14m 18s):

Cause I know like in the past, if you think about, you know, foodborne illness outbreaks from under cooked ground beef products, parents sometimes get like wigged out by ground meat. And then also my second part of the question is like, I think a lot of parents only think of ground beef, but you can find all of the other types of meat and introduce your baby to it that way. So could you share any insight you have about ground beef or ground meat? Excuse me.

Cara Nicoletti (14m 38s):

Well, first of all, any meat can be ground really? So you can have ground Turkey or chicken ground for ground lamb. Some shops will do hybrids of things like ground beef with bacon, which probably you wouldn't want for a kid cause there's salt in it. But you can also, if you're doing poultry, you can ask if they have any extra fat or skin to sort of grind in. So that it's really nice and moist because poultry ground poultry can dry out pretty quickly. One thing I think that's important from a food safety standpoint is that if you don't have a butcher, your trust or someone who you're buying from that you trust, you can buy a meat grinder yourself, you can buy the KitchenAid attachment and you can grind whole mussels at home rather than buying the meat ground.

Cara Nicoletti (15m 21s):

Like the general rule is that the more whole a muscle is the safer it is because it's touched less hands and has less surface area for it to come in contact with bacteria. So, because ground meat is sort of the furthest thing from whole muscle. You just want to make sure that you're buying it from a source that you really, really trust because it can be so great for babies. So just buy it from someone that you feel good about and you feel like their place is clean, but yeah, you can grind any meat. I don't know if this is a no-no you'll have to tell me, but we ate a lot of liver growing up.

Katie Ferraro (15m 54s):

Oh dude, it's like the best food. I got a whole podcast episode on liver. It's like literally the most nutrient dense. It is the most iron rich food out there. So tell me all about liver.

Cara Nicoletti (16m 2s):

Yeah, absolutely. We ate a lot of ground liver. We ate it like sauteed up, but also my mom would put it into mooses. So kind of mix it with, it sounds gross, but like mix it with cream cheese and caramelized onions and make sort of like a dip

Katie Ferraro (16m 17s):

Way better than plain liver.

Cara Nicoletti (16m 21s):

Yes. I have a real taste for like a real affinity for poultry liver. I know it's not for everyone, but I think poultry liver specifically is a really great gateway for kids because a lot milder than something like a beef or a pork liver. So that's also something that you could ask for ground and kind of saute it up. You just want to be careful that you're cooking it all the way through.

Katie Ferraro (16m 41s):

We did a whole episode on liver and then kind of surveyed our audience because again, the way people prepare liver around the world is totally different. Like I, for two and a half years lived in Nepal, I was a peace Corps volunteer and I was in a Hindu community. So like no beef and then a lot of goat, not steamed like butchery techniques for the most part in the village where I live, like they would just hack the heck out of an animal. So it was like, there was like tubules in the animal, you know, you'd have like a stew with bones floating in it. And, but like whoever got the liver, like that was the deal. We were always like, you know, this is like pregnant moms and you know, good source of iron because there's not a lot of it to go around. So it's definitely prized in certain communities. And it's funny that we like in other food cultures kind of turn your nose up at liver, but it's such a nutrient dense food.

Katie Ferraro (17m 22s):

Okay. Back to ground meat, you mentioned grinding your own. Like I actually have the KitchenAid grinder attachment and I've never used it to grind meat. So what cuts of meat would you grind yourself? I get, you said like the more intact the muscle is, but if you're just going to pick it out, how do you know what is good for grinding?

Cara Nicoletti (17m 40s):

I know. And I think like when you say whole muscle, it sounds sort of intimidating, but a whole muscle could literally be a chicken breast. That's a whole muscle. So I would say for poultry, you're going to want to grind the dark meat, which is the legs and the thighs. So you can just de-bone those and put them through your grinder. You just want to be really careful that all the bones are out. So you could buy a de-boned chicken leg and thigh and grind those through. Basically you're looking for the best fat to lean ratio for a baby. So a Chuck roast would actually be something like that. Check cut would be something that would be really great for grinding. It's going to have a nice amount of fat, really. I would say any of the cuts that you want your baby to eat whole would also be great for grinding.

Cara Nicoletti (18m 24s):

And it's great because you have control also of like cleaning that grinder. Something that makes it easier with the home grinder is just keeping things really cold. So if you want to grind chicken, for example, I would just sort of par freeze those things before you put them through the grinder and that will help it go through.

Katie Ferraro (18m 41s):

Okay. Can I ask you food safety question? We're like talking about keeping, you know, of course the kitchen clean and some of the concerns about ground meat would come from like the whole processing of them. If there's any breakdown in the food safety system, then obviously we were at risk for foodborne illness and we do want to be aware of that for babies who are still developing immune systems as a dietitian, we always learn in our different nutrition courses about, you know, internal cooking temperatures to prevent foodborne illness. And then for people that come from the culinary side, like a lot of times they scoff at those temperatures and they claim, listen, if you actually cook to what the USDA says, like the final product would be so tough that nobody wants to eat it. So any thoughts on cook temps as like the impartial Butcher?

Cara Nicoletti (19m 21s):

Well, I would say, I mean, obviously it's going to be different if I'm selling it to my customers, for them to eat and if their kids are eating it, I would say if your babies are eating, it always err, on the side of caution, when it comes to cook temps, adult stomachs are a lot more able to handle foodborne illnesses than babies. So, you know, I don't think your baby is going to turn up its nose. If you cook to the USDA recommended temperatures. I think that's probably your safest bet. Certainly some muscles will tense up if you cook them for longer. But I think brazing is a really great way around that because you're cooking it to a really solid internal temperature, but it's not getting tough.

Katie Ferraro (19m 58s):

No, I'm not sure how many people listening, buy their meat at a Butcher versus a traditional grocery store. It kind of depends on where you live geographically, but now with so many home delivered meal services, but also food services and meat, subscription boxes and programs like that, it is possible to get a wider variety of meat than you might have in your geographical location. And I was curious if you could share some benefits of utilizing the services of a local butcher like yourself, if available. I mean you're in Brooklyn, New York, I'm sure your availability is different than mine in the suburbs of San Diego, but also your thoughts on like shipping meat around the country as well, like in order to increase our variety.

Katie Ferraro (20m 38s):

But you know, I'm sure that comes with some downsides as well. Just curious to hear your thoughts on that.

Cara Nicoletti (20m 42s):

I mean, I'm a big fan of subscriptions like butcher box, because I think that they're doing a great job of introducing people to Cuts that maybe they didn't know about before. They're doing whole animal utilization, which is wonderful. If you don't have a butcher shop that you can go to in your area, those things are always available to you. Same with like, if you don't have a farmer's market in your area, those are kind of like great alternatives to those things. But I would also say, however, you can make it work for your family is okay. Like if you trust the source, if you feel good about cooking it, if you can afford it, if it's nourishing your baby, like I would never judge where you shop for it. I just think in general, having a point of contact for the meat that you buy is important.

Cara Nicoletti (21m 27s):

So even if you're buying from a subscription, like, you know, an online meat subscription, there's someone you can email and say like, where did this meat come from? Or how do I cook this? And I think that's important. Okay.

Katie Ferraro (21m 38s):

Like the point of contact, like we actually get ButcherBox in our family and I'm an affiliate for them. We do one large custom box a month to serve stores 10 of us in my house. And that's all the protein I buy for the month. Like my husband's from Texas. He wishes we ate meat a lot more frequently than we did, but it kind of makes you, I think also again, I have limited budget with feeding. A lot of people I want to invest in buying higher quality meat, but then I have to be very conscientious of the portion size. So from a nutrition standpoint, less reliance on animal protein. I'm not saying none, but like eating better quality, but smaller portions of it. There's some benefits to that. And I know you mentioned your sausages that you guys are doing are what like 35% vegetables. And while we don't normally recommend sausages for babies, obviously because of the sodium content.

Katie Ferraro (22m 20s):

And then anytime you cut in case Meat in the shape of a coin, it could potentially be a choking hazard. So if you guys do do hotdogs or sausages, whatever, just make sure you cut them in match, stick shape. Could you talk about your sausages though? Cause I think that's so interesting that you're incorporating plant protein as a Butcher.

Cara Nicoletti (22m 36s):

Yeah, absolutely. I mean, I think this was sort of, I started making the sausages about 12 years ago when I was working in shops as a way, really not only to get my customers to eat a little bit less meat, but also to help stretch the animals that we were using a little bit further and get them to people at a price point. That made sense. So in the past we talk about fillers in sausages and hotdogs is like sort of a dirty word. And certainly some places it still is. Some places are putting all kinds of stuff into their products to stretch them further. But for us at S

Katie Ferraro (23m 9s):

eymour, where we're using fresh vegetables to make that humane meat, more accessible to more people at a decent price point. So they come in really fun flavors.

Cara Nicoletti (23m 17s):

We have Bubby's chicken soup, which is, you know, it has carrot, celery, onions, Dale humanely raised chicken. We have chicken parm. We have a chicken kale pesto with basil. So lots of options for when your kids get older. And we find that kids really, really liked them. The chicken ones don't have a casing on them and they can kind of hold them in their hands and kind of just knock on them.

Katie Ferraro (23m 38s):

That's kinda cool. Cause the casing sometimes I'm like, like yesterday we're making something for dinner. My niece was over and she's like, why do they put them in the tube? If you're just going to cut it? I was like, well I guess some people, you know, if you make like sausage and meatballs and the sausage maybe stays intact, but I always end up just cutting the casing off and mashing it around anyway. So

Cara Nicoletti (23m 55s):

I think people like that, like snap. So we do that on the Pork ones. We have three pork flavors, but the chicken ones there's no casing at all. And part of the reason is that we were seeing that kids were eating them all.

Katie Ferraro (24m 6s):

That's so cool. Well, I love the idea of you're like reframing the filler, like sure, call it filler. But if it's carrots and kale, like I'm okay with

Cara Nicoletti (24m 14s):

That.

Katie Ferraro (24m 15s):

Kara tell us where our audience can go to learn more about you and the work you're doing. And then also hopefully to order some of the veggie heavy sausages.

Cara Nicoletti (24m 23s):

Yeah, absolutely it will. So my personal Instagram is just my name Cara Nicoletti. I mostly posted about seamer on there these days. So if you want more information on Seymour, our website is eatseemorer.com and our Instagram is @eatseemore. Our products are in most whole foods on both coasts. We're in a slew of independence and small chains across the country. You can find a store locator on our website and we also just launched an imperfect foods. We'll be at thrive market next month. And if none of that works for you, we ship all over the us from our website, eatseemore.com

Katie Ferraro (24m 57s):

And your eats more Instagram is awesome as I was pulling your personal one. And then I was like, no, wait a minute. I want more sausage content. It's on her work page, but I'll link to all of them on the show notes page. For this episode, you can find at BLW podcast.com/176. Cara, thank you so much for being here. This was so informational. I really appreciate your time.

Cara Nicoletti (25m 16s):

Thank you so much, Katie.

Katie Ferraro (25m 18s):

Well, I hope you guys enjoyed that interview with Car Nicoletti against you. The fourth generation Butcher. She is the owner of see more meats and veggies to making those awesome sausages that are like 35% vegetables. Great for a little bit older kids because of the sodium. And we generally don't feed like encased meat products to babies early on in baby led weaning, but she mentioned her products are available now, whole foods she's at thrive market. She's going to be she's in imperfect foods. I think she's just kind of naming every single outlet. So like hopefully you can get your hands on some of her amazing sausages that she's making with humanely raised chicken, kale, Pasal pesto, caramelized onions. I mean the whole night, I think it's a good marriage of like plant and animal foods if you're so inclined.

Katie Ferraro (26m 2s):

So check her out at eatseemore.com. I'm also going to link to all of the resources that Carl talked about in today's episode. And that will be on the show notes, which you can find at BLW podcast.com/176. Thanks for being here and I'll see you next time.