{
  "version": "1.2.0",
  "chapters": [
    {
      "startTime": 210,
      "title": "How to Spot Good Quality Meat"
    },
    {
      "startTime": 293,
      "title": "Asking Questions to Validate Meat Quality"
    },
    {
      "startTime": 355,
      "title": "Carcass Butchery Explained"
    },
    {
      "startTime": 532,
      "title": "Asking About Bones and Boxed Meat"
    },
    {
      "startTime": 594,
      "title": "Dry Aging vs. Wet Aging"
    },
    {
      "startTime": 985,
      "title": "Grass-Fed Beef in the UK"
    },
    {
      "startTime": 1132,
      "title": "Bacon and Sausages in Supermarkets"
    },
    {
      "startTime": 1611,
      "title": "How to Find Good Chicken"
    },
    {
      "startTime": 1869,
      "title": "Benefits of Minced Beef"
    },
    {
      "startTime": 2037,
      "title": "Skirt Steak and Hanger Steak"
    }
  ]
}