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 matters
How feed, age, and handling shape flavor
The difference between real butchery and portioning
Chronic wasting disease and what responsibility looks like in real life
Why whole animals used to feed communities, not markets
How trust is built between hunters, farmers, and butchers

The Wild Kitchen with Tiffany Bader Ep. 4

🌿 Learn more about Jeff Senger:
https://www.instagram.com/jeff_senger/

🔥 The Wild Kitchen:
https://thewildkitchen.transistor.fm
https://instagram.com/thewildkitchen
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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.

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Host Instagram: https://www.instagram.com/bader.tiffany
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Contact:
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All content on this channel is for informational purposes only.
Always follow the law, follow safe handling practices and train with qualified professionals.
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00:00 – Leaving accounting, buying a slaughterhouse, and why food pulled him in

05:10 – Why meat quality starts long before the kill floor

10:45 – Calm, responsibility, and what it means to take a life seriously

17:40 – Marbling, Wagyu, grass-fed beef, and flavor reality

24:30 – Hobby farming, bad beef, and uncomfortable truths

31:15 – What modern butcher shops often aren’t doing anymore

38:50 – Tenderloin myths, forgotten cuts, and education fatigue

46:10 – Waste, culture, and what’s been lost

55:40 – Chronic Wasting Disease Explained Honestly.What Jeff has seen firsthand and how to think clearly about risk

1:10:30 – Why Europe Treats Food Differently

1:18:45 – Teaching Kids Where Food Comes From

1:27:00 – Why Buying Less Meat Might Matter More

1:36:20 – Trade, Sharing, and Old Food Economies

1:43:50 – What Jeff Hopes People Actually Take From This