title

A Meatsmith Harvest

Farmstead Meatsmith

4
Followers
0
Plays
A Meatsmith Harvest
A Meatsmith Harvest

A Meatsmith Harvest

Farmstead Meatsmith

4
Followers
0
Plays
OVERVIEWEPISODESYOU MAY ALSO LIKE

Details

About Us

This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating. Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.

Latest Episodes

Episode 43: Harvesting and Preparing Duck, Part 1

In Episode 43, part 1 of a 2 part series, Brandon shares his new-found method of killing duck (and other poultry) and the newly discovered tool he uses to do it. Other topics include: the tyranny of abundance; Brandon's reason for generally avoiding nitrates (the reason may be different than you think); the magic of rennet; and a well-loved side topic -- salami (it's so delicious!)

4 MIN1 w ago
Comments
Episode 43: Harvesting and Preparing Duck, Part 1

Ep. 42: The Working Title Podcast Interview

In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast. Brandon shares: the winding path that led him to the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being. Other discussions include: how technology has left the domestic scale behind; factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like.

73 MINAUG 28
Comments
Ep. 42: The Working Title Podcast Interview

Ep. 41: Competing on The History Channel's The Butcher, Part 2

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition. Learn what it was like behind the scenes, and how personal butchery preferences, philosophies, and practice (in addition to experience and skill) affected the outcome of the competition.

52 MINAUG 10
Comments
Ep. 41: Competing on The History Channel's The Butcher, Part 2

Episode 40: The Butcher

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Learn what it was like behind the scenes, the unexpected challenges the contestants faced, and how personal butchery preferences, philosophies, practices, in addition to experience and skill, affected the outcome of the competition.

58 MINJUL 14
Comments
Episode 40: The Butcher

Ep. 39: Interview with the Intellectual Agrarian, Part 2

In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics.

34 MINAPR 26
Comments
Ep. 39: Interview with the Intellectual Agrarian, Part 2

Ep 38: Interview with the Intellectual Agrarian, Part 1

This episode is the first half of a two-part recording of Brandon's recent interview by Terrance Layhew of The Intellectual Agrarian. During the interview Brandon and Terrance discuss such issues as: the lack of first-hand knowledge within modern-day academia; the burden of abundance (utilizing 100% of an animal carcass); and the existence of a widespread estrangement, within our current society, from the anatomy of animals. Additionally, Brandon dispels a few "on-farm animal harvesting" myt

35 MINAPR 19
Comments
Ep 38: Interview with the Intellectual Agrarian, Part 1

Ep. 37: Lamb Butchery (and Cookery...), Part 2

In Episode 37, part 2 of a 2-part series, you will learn Brandon's approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family. Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that "butchery is the servant of cookery", and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive. Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:https://www.patreon.com/meatsmith. We have upcoming spring classes - including one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Butchering lamb, 1:0s4 Leg of lamb, 5:53 Side tangent - How the physiology of quadrupeds determines where to quarter them, 29:29 Lamb neck, 22:12 Shoulder, 26:26 Plate (aka: brisket, breast), 28:00 Loin- chops, tartare, carpaccio, 32:50 The power of observation, 39:53 Links for Episodes 36 & 37: Divine Mercy Lamb Roast - April 27th: St John Vianney Catholic Parish, Vashon, WA Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, by Librairie Larousse Hugh Fearnley-Whittingstall Charlotte Mason Jane Grigson

50 MINAPR 11
Comments
Ep. 37: Lamb Butchery (and Cookery...), Part 2

Ep. 36: Lamb Butchery (& Cookery)..., Part 1

In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create to avoid it. They also cover: why sheep are "so simple"; the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture. They also invite you to join them at the Divine Mercy Lamb Roast they are hosting, April 28th, on Vashon Island. Episode 37 will cover lamb butchery and cookery.

65 MINAPR 3
Comments
Ep. 36: Lamb Butchery (& Cookery)..., Part 1

Ep. 35: Butchery Rationale

67 MINMAR 27
Comments
Ep. 35: Butchery Rationale

Episode 34

In Episode 34, Brandon and Lauren discuss how to overcome a child's reluctance to eat the meat of animals you've raised. In doing so, they provide some helpful strategies and explain why time is on your side. They also explain why it is no contradiction of the tenderness with which you raise your animals, to kill them. Other discussions include: whether one can freeze blood; and stories from Brandon's recent slaughters of a large sow and a bloated sheep. Episode 35 will cover butchery rationale.

44 MINMAR 20
Comments
Episode 34

Latest Episodes

Episode 43: Harvesting and Preparing Duck, Part 1

In Episode 43, part 1 of a 2 part series, Brandon shares his new-found method of killing duck (and other poultry) and the newly discovered tool he uses to do it. Other topics include: the tyranny of abundance; Brandon's reason for generally avoiding nitrates (the reason may be different than you think); the magic of rennet; and a well-loved side topic -- salami (it's so delicious!)

4 MIN1 w ago
Comments
Episode 43: Harvesting and Preparing Duck, Part 1

Ep. 42: The Working Title Podcast Interview

In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast. Brandon shares: the winding path that led him to the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being. Other discussions include: how technology has left the domestic scale behind; factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like.

73 MINAUG 28
Comments
Ep. 42: The Working Title Podcast Interview

Ep. 41: Competing on The History Channel's The Butcher, Part 2

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition. Learn what it was like behind the scenes, and how personal butchery preferences, philosophies, and practice (in addition to experience and skill) affected the outcome of the competition.

52 MINAUG 10
Comments
Ep. 41: Competing on The History Channel's The Butcher, Part 2

Episode 40: The Butcher

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Learn what it was like behind the scenes, the unexpected challenges the contestants faced, and how personal butchery preferences, philosophies, practices, in addition to experience and skill, affected the outcome of the competition.

58 MINJUL 14
Comments
Episode 40: The Butcher

Ep. 39: Interview with the Intellectual Agrarian, Part 2

In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics.

34 MINAPR 26
Comments
Ep. 39: Interview with the Intellectual Agrarian, Part 2

Ep 38: Interview with the Intellectual Agrarian, Part 1

This episode is the first half of a two-part recording of Brandon's recent interview by Terrance Layhew of The Intellectual Agrarian. During the interview Brandon and Terrance discuss such issues as: the lack of first-hand knowledge within modern-day academia; the burden of abundance (utilizing 100% of an animal carcass); and the existence of a widespread estrangement, within our current society, from the anatomy of animals. Additionally, Brandon dispels a few "on-farm animal harvesting" myt

35 MINAPR 19
Comments
Ep 38: Interview with the Intellectual Agrarian, Part 1

Ep. 37: Lamb Butchery (and Cookery...), Part 2

In Episode 37, part 2 of a 2-part series, you will learn Brandon's approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family. Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that "butchery is the servant of cookery", and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive. Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:https://www.patreon.com/meatsmith. We have upcoming spring classes - including one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Butchering lamb, 1:0s4 Leg of lamb, 5:53 Side tangent - How the physiology of quadrupeds determines where to quarter them, 29:29 Lamb neck, 22:12 Shoulder, 26:26 Plate (aka: brisket, breast), 28:00 Loin- chops, tartare, carpaccio, 32:50 The power of observation, 39:53 Links for Episodes 36 & 37: Divine Mercy Lamb Roast - April 27th: St John Vianney Catholic Parish, Vashon, WA Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, by Librairie Larousse Hugh Fearnley-Whittingstall Charlotte Mason Jane Grigson

50 MINAPR 11
Comments
Ep. 37: Lamb Butchery (and Cookery...), Part 2

Ep. 36: Lamb Butchery (& Cookery)..., Part 1

In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create to avoid it. They also cover: why sheep are "so simple"; the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture. They also invite you to join them at the Divine Mercy Lamb Roast they are hosting, April 28th, on Vashon Island. Episode 37 will cover lamb butchery and cookery.

65 MINAPR 3
Comments
Ep. 36: Lamb Butchery (& Cookery)..., Part 1

Ep. 35: Butchery Rationale

67 MINMAR 27
Comments
Ep. 35: Butchery Rationale

Episode 34

In Episode 34, Brandon and Lauren discuss how to overcome a child's reluctance to eat the meat of animals you've raised. In doing so, they provide some helpful strategies and explain why time is on your side. They also explain why it is no contradiction of the tenderness with which you raise your animals, to kill them. Other discussions include: whether one can freeze blood; and stories from Brandon's recent slaughters of a large sow and a bloated sheep. Episode 35 will cover butchery rationale.

44 MINMAR 20
Comments
Episode 34