A Meatsmith Harvest

Ep. 49: Meatsmith Kitchen Economy, Part 1

In this episode, Part 1 of a 2 part series, Brandon and Lauren talk about their own kitchen principles and habits. They describe how these habits have come along slowly; but that since before they were married, and to this day, they have always cooked and eaten all three meals together as a family. They describe mealtimes as anchors to their day -- "like monastery bells ringing us in". Learn what a typical breakfast, lunch, dinner, and snack-time look like for the family, and how Brandon and Lau...

Ep. 48: The Virtue of Making Bacon, Part 2

In these episodes, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue. Learn: how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon; what you can anticipate in making home-made bacon for the first time and the difficulties you might encounter in eating it; and the new tools Brandon has been dreaming about for his shop as we...

Ep 47: The Virtue of Making Bacon, Part 1

In this episode, part 1 of a 2 part series, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue. Learn what you can anticipate when making bacon for the first time and what some of the difficulties you might encounter in eating home made bacon are. Find out which new tools Brandon has been dreaming about for his shop lately, and what factors he must consider as he discer...

Ep. 46: Cookery Methods, Part 2

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender? Fatty or lean? You’ve got this! Introduc...

Ep. 45: Cookery Methods, Part 1

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting -- the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) -- Is it tough or tender? Fatty or lean? Introduction and Announ...

Ep. 44: Harvesting and Preparing Duck, Part 2

In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press. Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter. Other topics include: making Duck a la Presse; how poultr...

Ep. 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!)

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 into 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 (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brand...

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: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list; 2) cutting steaks, and eye-balling them to weight without a scale, and 3) in the final round of the sh...

Ep. 40: Competing on The History Channel's The Butcher, Part 1

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: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list; 2) cutting steaks, and eye-balling them to weight without a scale, and 3) butchering a mystery beast t...

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. Introduction and Announcements: Help us p...

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 experience 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" myths....

Ep. 37: Lamb Butchery (& 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 functio...

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 in your home butchery operations to avoid it. They also cover: why sheep are "so simple" (to raise and butcher); 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 extend an invitation for you to join them at the Divine Mercy Lamb Roast they are hosting, on April 28t...

Ep. 35: Butchery Rationale

Ep. 34: Meatsmithing with Kids, (& more...)

In Episode 34, Brandon and Lauren discuss how to overcome your child's reluctance to eat the meat you've raised. In doing so, they provide some helpful strategies to employ 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; the inescapable truth that our lives come at a cost; and the belief that we should endeavor to deserve the gift of an animal's life, as well as honor it in the way we prepare i...

Ep. 33: Slaughter Stories and Sustainability, Part 2

In Episode 32, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on. They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), and the benefits of benevolent confinement of your animals over winter. Brandon also explains why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, Episode 33 is all abo...

Ep. 32: Slaughter Stories and Sustainability, Part 1

In this episode, part one of a two-part series, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on. They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, and the benefits of benevolent confinement of your animals over winter. In the up-...

Ep. 31: Skinning and Eviscerating Cows, Sheep & Goats, Part 2

In this episode, part 2 of a 2 part series on the skinning and evisceration of ruminants, Brandon and Lauren discuss one of the biggest challenges in skinning haired animals -- keeping the hair off the meat! Other topics include fisting, how to remove guts without puncturing or ripping them, and how to overcome the smells associated with processing animals. As a final side topic, Lauren and Brandon discuss the curing of ruminant flesh. Introduction and Announcements: Help us produce four episode...

Ep. 30: Skinning and Eviscerating Cows, Sheep & Goats, Part 1

In these episodes, Brandon and Lauren discuss the skinning and evisceration of ruminants, to include cows, sheep and goats. Part 1 covers the mechanics of skinning....how to do it in a way that will maximize the fat left on the carcass. If you question why you would want to do this, Brandon's explanation will make it clear. 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! Part 1...

Ep. 29: Raising, Slaughter and Hanging of Beef, Part 2

In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing. Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1) Brandon films in L.A. for an upcoming cooking show! Stay tuned for more info.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! In Episode 29, Brandon and...

Ep. 28: Raising, Slaughter and Hanging of Beef, Part 1

In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing. Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1) Brandon films in L.A. for an upcoming cooking show! Stay tuned for more info.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! Part 2 (Episode 29) will c...

Ep. 27: Sheep Slaughter, Part 2

In Episode 27, Brandon and Lauren discuss the need to be decisive and aggressive when killing an animal in order to protect its dignity and to show it mercy. They explain how a sharp knife is critical in making this happen. Other topics covered are: the intimacy of killing an animal with a knife, how to make the cut and manage the animal as it is dying, collecting blood for blood sausage, working with the animal's nature throughout the kill, and whether a knife or gun is the best tool to use. An...

Ep. 26: Sheep Slaughter, Part 1

In these episodes Lauren and Brandon discuss fundamental principles to employ during the lead-up to a kill. They go in depth on how to avoid a chase to and keep a herd calm when cornering a sheep or goat. They also explain the mechanisms for bringing down and subduing a ruminant. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 1 Show Notes: Christmastide, 1:01 Feasting....Ev...

Ep. 25: Smoking, Part 2

In these episodes Brandon and Lauren discuss smoking. They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also cover: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and ...

Ep. 24: Smoking, Part 1

In these episodes Brandon and Lauren discuss smoking. They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also discuss: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking an...

Ep. 23: Sausage, Part 2

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times. Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 1 Show Note...

Ep. 22: Sausage, Part 1

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times. Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 1 Show Note...

Ep. 21: Holiday Grab Bag Q&A, Part 2

In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. We also discuss head cheese, lard, lardo, roasting a whole piglet, and more! *** We apologize for the sound quality; we had technical issues and salvaged what we could. Thank you for listening. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith . We have upcoming fall classes! Part 2 Show Notes: M...

Ep. 18: Hunting Deer & Eating Venison Part 1

This part one of a two-part episode. In these episodes Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing, and talks about that “gamey” flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-...