A Meatsmith Harvest

Brandon and Lauren review the timeline of their shop outfitting, truck building and the money it took (at various stages in the process...and at just the right time!) to get their basic infrastructure in place making them fully operational, safe and efficient. They note 5 distinct phases of construction from 2010-2018, the last of which they're finishing this year, 2018. They hope the story can offer some ideas and food for thought for your own agrarian operations.

Brandon and Lauren discuss the tools that have most defined their meatsmithing journey: tools that allowed them to get started in the business, as well as truly harvesting for their own family on a budget. They start with the few high-ticket items for their shop, and end with a few necessary field tools....as well as what may be in store for them as they continue to grow. Join them on their Patreon account to give them questions, topics and engage in the  conversation on A Meatsmith Harvest.

After reviewing 3 meatsmith holiday gifting opportunities, the meat of the episode covers 3 questions offered by members of our intimate Patreon community.  The first is about vacuum sealers.  The second pertains to ruling out botulism in your cures.   The third is more rumination on commodity use and commodity value, which results in general admiration for the working tradesman, individuals educating themselves, and investing in local economies.

Brandon and Lauren discuss the economic realities of 'good meat' market culture from the standpoint of several audiences: the 'good food' consumer, the homesteader raising their own meat and selling a little as well, and also the small-scale butcher and educator. They also speak briefly about monetizing their own podcast venture. Please do consider supporting this mission if the podcast has been of support to your food goals: you can find their donation platform at www.Patreon.com/meatsmith.

Brandon and Lauren recount their journey from the obtuse existence of using dull knives, to learning simple but scary sharp sharpening techniques.   They discuss the difference between the stainless steel 'package' (protective gear, multiple shape knives, pistol grip) and the high-carbon steel blade. Lastly, they share the usefulness of a good cleaver and chopping block.  Romance comes through too as they discover what truly sharp looks like!

Brandon and Lauren discuss harvesting backyard poultry.  They consider the different approaches when harvesting whole flocks for customers vs. a handful of birds for your own home. Fois gras emerges as a fun topic for them, the dis-advantages of the popular 'wax-method' of feather removal, as well the advantages of hanging birds after slaughter, but before evisceration, European Market style.

Brandon and Lauren discuss 4 species of backyard birds for the smallholder: geese, turkey, chicken and especially ducks. They consider breeds, husbandry and cutout right before discussing harvesting methods, which will be a full second episode.   They consider supplementary topics such as foie gras, raising birds with a family and the advantages certain breeds have when feeding them becomes difficult.

Brandon and Lauren discuss their story of learning meatsmith prowess; how Farmstead Meatsmith was born of necessity, and how creative things usually do--from businesses to home-cured bacon. They talk about the sensibility that is cultivated as a meatsmith, balancing research--divulging the best (and British) authors that motivated them--with experience, knowing that the best scientific knowledge is derived at with one's own practice and observation. 

Brandon and Lauren Sheard of Farmstead Meatsmith sit down together to start a conversation (a rare treat amidst a large household and growing homestead) that will continue in the months and years to come. They begin a discussion on death, humane killing of animals, industrial meat system solutions, terminology of the home harvester and the varied topics they'll cover in future episodes.