Bougie Beef Boys

Bougie Beef Boys

30 Minuten
Podcast
Podcaster
OUT TO LUNCH finds Baton Rouge Business Report Editor Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now...

Beschreibung

vor 1 Jahr

For as long as humans and pre-human ancestors have been on the
planet -- roughly 2.6 million years or so, we have been eating
meat. In fact, recent studies have suggested that had it not been
for our carnivorous consumption, humans would not have evolved
the way that we did.


Over the millennia our tastes have changed but not our love of
meat. These days consumers - who spent more than $122B in 2023 on
meat - are seeking out high quality, artisanal, organic and
sustainable meats. Which is good news for local entrepreneurs
cashing in on the craze.  


Ross Brown's company, Bougie Bologna, specializes in making an
all natural bologna using smoked pork shoulder – and if like a
lot of Ross’s customers you grew up thinking of bologna as a
luncheon meat from Oscar Mayer think again. Ross describes his
meat product as Cajun smoked sausage in sandwich form.


Ross founded the company in 2022, after nearly two decades in the
oil business, because he believed in the product and wanted to be
his own boss. Bougie Bologna has proven to be a hit. There are
currently three varieties sold in grocery stores from Lafayette
to New Orleans, including a deal with Rouses Supermarkets that
will put the products in 70 locations across south Louisiana.


Ross, aka The Bougie Man, is a native of Lafayette, who is still
getting used to running a demanding business that is growing
faster than he could have imagined. 


Derek Stuart is co-owner of The Meatatory, as in meat and
laboratory, a craft butcher in Prairieville that specializes in
craft burgers and sausage recipes, high end Wagyu and specialty
beef cuts, as well as local staples like Boudin balls and
barbecue.


Derek and his wife, Laura, opened the Meatatory in 2022. It is
both a retail storefront and a catering business with a menu that
includes charcuterie boards, sides and desserts.


Like Ross, Derek grew up in south Louisiana, Ascension Parish,
specifically, and developed a  passion for food and cooking
meat early on. 


Out to Lunch is recorded live over lunch at Mansurs On the
Boulevard. You can find photos from this show at
itsbatonrouge.la.


See omnystudio.com/listener for privacy information.

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