The Hunt is Up.
If you’re new to Meatsmithery, we—Brandon and Lauren—are pleased to meet you. Our work, which seeks to restore husbandry to prosperity, has shaped the unique claim of our business.
For a thorough acquaintance, you will want to enjoy our free 3-part film series On the Anatomy of Thrift which have edified 100,000’s of viewers worldwide. These films aptly describe our work more than anything we write here.
On The Anatomy of Thrift - Episode 1
On The Anatomy of Thrift - Episode 2
On The Anatomy of Thrift - Episode 3
We are the only abattoir, butchery and educational operation of our kind in the country.
We generally harvest for small family farmers who raise a couple of pigs, a few sheep or a flock of various poultry for their own household. Think very small scale. The animals never leave the land they know, we use peaceful and humane kill methods specific to each animal’s nature, and we offer every part of every animal back to the farmer.
Unlike many processors, we don’t know the meaning of trim. Well, we do, but that is why we don’t do it. We make sure the quality fat you meant for your animal to have, stays there. Consequently, you will get all your meat back. And by that we mean 100% of hanging weight. Standard industry procedure is to dispose of as much as 50% of hanging weight.
Currently we reach farms in Oklahoma and the midwest for our custom processing. Farmers, Institutes and global associations have flown Brandon all over the US and the UK, for his custom education.
Because the dinner table is where the rubber meets the road, particularly with unfamiliar cuts, innards and extremities, Brandon makes himself available for advice long after he leaves your farm.
We specialize in making classes out of harvesting events for interested students near and far. Often we teach the farmers who hire us, enabling them to keep all or part of their processing costs in-house for the next season.
In 2014 we launched our online store to spread educational material to equip people outside of our traveling reach to return to regenerative livestock harvesting. Our The Butcher’s Salt e-book precepts have shown us that our education is wanted and needed all over the world. The small contribution we give to the agrarian renaissance is taking hold in places as far afield as Australia and Brazil.
If you like what you read, please continue to browse our site to learn how you can be part of meatsmithery by way of membership, class participation, or by hiring us for your farm harvests.
Coming into its 5th year after a brilliant start and growing. Unique in the English-speaking world with 450+ global members!
Private Community Facebook Page, Meatsmith Table
Where members real-time post their endeavors, ask questions, share successes and failures, and network in their regions.
*This includes regular access to live podcast recordings and engagement with Brandon and Lauren thereon.
Including continually updated archived & categorized Facebook group content (5 years’ worth of content…and no scrolling!)
Resource Library with 55 (and counting) archived monthly live chats & all 10 of our Butcher’s Salt e-chapters (endorsed by Joel Salatin!).
Also included is the director’s edition of To Kill a Pig Nicely. The free YouTube version speeds up on the actual kill, but here you get the uncut, well, cutting.
Bank of 20+ ‘Harvest Journal’ articles by Brandon
Bank of nearly 50 demonstrational Harvest Journal films by Brandon +
Monthly Q&A Live Chats with Brandon on The Meatsmith Table FB page, our staple way of keeping real-time, fresh engagement with you.
What Our Members Say:
Tyler and Charla in Washington
“Farmstead Meatsmith, and our membership, has brought invaluable life lessons and culinary experiences. We recommend the workshops, live videos/chats, and butchery/charcuterie services to pursuers of knowledge, culture, tradition, and the pursuit of the perfect cut of meat.”
Dan in Idaho
of YouTube’s The Grass-fed Homestead
“I previously outsourced the harvest process of our livestock and was left with an empty feeling and a sense of compromise to the otherwise prodigious husbandry for which we strive. I realized I needed to take on the responsibility of harvest personally in order to be at peace with the process.
Not only has the monthly membership program furthered my harvest confidence, it has provided me with critical information regarding the management of abundance which results from a respectful harvest… The greatest value the membership has offered me, though, has been the community. The forum, monthly interactive live-stream videos, and the Facebook group provides an excellent opportunity for members to learn from each other and allows students to have access to Brandon’s wealth of knowledge.”
Thomas in Utah
“The burden of abundance? I would say so. With confidence, I have over the last three weeks home processed one pig, one sheep, one antelope, two deer and 30 meat birds. I have a lot yet to learn and will continue to lean on the collective wisdom of the Farmstead Meatsmith group and its leader.“
More Member Encouragement:
Beth, Lazy R Ranch in Washington
“An invaluable resource for the direct marketer and the home butcher alike! Not only has Farmstead Meatsmith helped me competently harvest my own animals, it has helped me more confidently guide my customers through their butchery needs as well.”
Andrea in Indiana
“You two definitely open up people’s eyes to the past, present, and future of meat harvesting!“