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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 Lauren cover the slaughter:  waiting for the right shot, where to aim, and the kill.  They also discuss skinning, evisceration, and hanging.

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Brandon films in L.A.!, 1:00
  • Pork Shares on sale now!  Orders due by Feb 6th., 8:54
  • Spring Family Pig classes coming up!  This is a class for YOU! Join us!, 14:41
  • Husbandry of beef, 28:00
    • To grass-feed?, 28:21
    • Finishing cattle…. and discussions on cattle genetics, 42:54
      • Side topic:  Dry-aging of beef , 53:22

Part 2 Show Notes:

  • The Slaughter, 1:00
    • Use a pen, 1:37
    • Wait for the good shot, 6:20
    • Where to aim, and the kill, 8:34
      • Traditional method of killing a cow – knocking, 16:46
  • Siding (skinning) and eviscerating, 19:48
  • Hanging beef, 46:07

Links for Episodes 28 + 29:

 

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