A Meatsmith Harvest

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.

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

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

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.

Ep. 35: Butchery Rationale

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.

In Episode 32, Brandon and Lauren share some interesting slaughter stories. They also discuss the variables of farm-kill, the benefits of benevolent confinement of your animals over winter, and why you've got to have "hawk's eyes and a bat's ears" if you own your own slaughter business, Episode 33 is about sustainability.  How do you price your product in such a way that you can sustain your business, provide for your family, and support a locally-based agrarian economy? 

In this episode, Brandon and Lauren talk about changes they're making to their business 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 "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 part 2 of this series,  Brandon and Lauren will discuss sustainability

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.

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.

In Episode 29, Part 2 of a two-part series, Brandon and Lauren cover the slaughter:  waiting for the right shot, where to aim, and the kill.  They also discuss skinning, evisceration, and hanging.

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!              2)  Pork shares are now on sale, and registration is open for spring Family Pig classes!

Brandon and Lauren discuss the need to be decisive and aggressive when killing an animal to protect its dignity and show it mercy.  They explain how a sharp knife is critical in making this happen.  Other topics include: the intimacy of killing an animal with a knife, how to make the cut and manage the animal as it is dying, collecting the blood, working with the animal's nature throughout the kill, and whether to use a knife or gun. Also, information on Brandon's gambrel.

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.

In these episodes Brandon and Lauren discuss smoking, 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. Also: brining as preparation for smoking, wood as a fuel source, hot and cold smoking, why blue smoke is preferable to white, smoking sausage, and why smoking and drinking go hand-in-hand.  Finally, Brandon discusses the design of his smokehouse.