A Meatsmith Harvest show

A Meatsmith Harvest

Summary: 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.

Join Now to Subscribe to this Podcast

Podcasts:

 Ep. 54: Meatsmith Homeschooling & Parenting, Part 2 | File Type: audio/mpeg | Duration: 59:38

In this Part 2 of a two-part series, Brandon and Lauren share what has worked well in their homeschooling and parenting efforts. They give you a glimpse into a typical day -- how they balance school, chores, meals, and business. They discuss: how homeschooling and self-sustainability are a natural extension of their lifestyle; the critical roles virtue and self mastery play within the home; and how technology needs to be confined to the role of tool - not enslaver. Also lamb tartare and cabrito.

 Ep. 53: Meatsmith Homeschooling & Parenting, Part 1 | File Type: audio/mpeg | Duration: 01:03:03

In these episodes, Brandon and Lauren respond to the unexpected and rapid changes that the Coronavirus has thrust upon families across the world. As a couple that has the benefit of having both worked from home and home-educated their children for several years now, they offer their "two cents," sharing their strategies and routines; providing encouragement and advice; and reminding us that, as parents, we have always had the role of being the primary educators of our children. You've got this!

 Ep. 52: Cooking Through a Side of Beef, Part 2 | File Type: audio/mpeg | Duration: 56:04

In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time, without freezing any of it. Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold).  Finally, Brandon and Lauren share their three proven pillars of beef cookery, and favorite preparation techniques.

 Ep. 51: Cooking Through a Side of Beef, Part 1 | File Type: audio/mpeg | Duration: 57:50

Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why they chose not to freeze any of it; and how they worked through the side of beef, over a three-month period, removing chunks of meat piece by piece.  Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it despite the colorful mold.  Learn three time-tested and proven pillars of beef cookery, and how to cook each cut.

 Ep. 50: Meatsmith Kitchen Economy, Part 2 | File Type: audio/mpeg | Duration: 57:20

In this episode, Part 2 of a two-part series, Brandon and Lauren talk about their own kitchen principles and habits. Eating all three meals together, daily, is something they've been doing since before they were married. Brandon and Lauren describe mealtimes as anchors to their day — “like monastery bells ringing us in”. Learn what typical meals look like for the family; and how seasonally available ingredients are the foundation from which this large, energetic household's daily meals are created

 Ep. 49: Meatsmith Kitchen Economy, Part 1 | File Type: audio/mpeg | Duration: 01:11:12

In this episode, Part 1 of a 2 part series, Brandon and Lauren talk about their own kitchen principles and habits and how they have always eaten meals together as a family.  They describe mealtimes as anchors to their day -- "like monastery bells ringing us in".  Learn what typical meals look like for the family, and how Brandon and Lauren build their menu around seasonally available ingredients to create nutritious, economical meals.

 Ep. 48: The Virtue of Making Bacon, Part 2 | File Type: audio/mpeg | Duration: 53:11

In this episode, Part 2 of a two 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 how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon.

 Ep 47: The Virtue of Making Bacon, Part 1 | File Type: audio/mpeg | Duration: 59:51

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 what you can anticipate when making bacon for the first time and what some of the difficulties you might encounter in eating it are.  Find out which new tools Brandon has been dreaming about for his shop lately, and what factors he must consider as he discerns whether or not to buy them.

 Ep. 46: Cookery Methods, Part 2 | File Type: audio/mpeg | Duration: 01:04:21

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!

 Ep. 45: Cookery Methods, Part 1 | File Type: audio/mpeg | Duration: 01:04:59

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?

 Ep. 44: Harvesting and Preparing Duck, Part 2 | File Type: audio/mpeg | Duration: 01:02:00

In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks.   Other topics include:  whether pithing or neck slitting is the more humane method of slaughtering poultry; making Duck a la Presse; how poultry plumage acts as a veil that both obscures and reveals; how commodified forms of meat allow us to forget that we are a burden to the earth; how to preserve meat in its own fat (confit and rillettes); and making hand soap from lard.

 Ep. 43: Harvesting and Preparing Duck, Part 1 | File Type: audio/mpeg | Duration: 56:08

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 | File Type: audio/mpeg | Duration: 01:13:21

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.

 Ep. 41: Competing on The History Channel's The Butcher, Part 2 | File Type: audio/mpeg | Duration: 52:51

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.

 Ep. 40: Competing on The History Channel's The Butcher, Part 1 | File Type: audio/mpeg | Duration: 58:59

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. 

Comments

Login or signup comment.