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Episode 38 is the first half 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” myths.

In Episode 39, the second half of the interview, 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.

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:

  • Pre-show chat, 1:00
  • Brandon’s biographical sketch, 2:45
  • Academia and the lack of first-hand knowledge, 10:38
  • On-farm animal harvesting myths, 15:05
  • The burden of abundance – utilizing 100% of the animal carcass in the home kitchen, 24:13
  • Modern-day estrangement from the anatomy of animals, 29:11

Part 2 Show Notes:

  • On-farm processing standards, 1:03
  • Locally-raised food for a healthier environment, 5:44
  • The backlash of modern “efficiency” and being estranged from the cost of one’s existence, 8:17
  • Fat: “the most unappreciated edible part of the animal”, 16:05
  • The contribution of savvy cooks and consumers to the production of high quality meats, 19:59
  • The three methods of cooking meat:  braise, pan-fry and roast, 21:54
  • Re: mobile slaughtermen, 25:39
  • Brandon’s favorite species to harvest  …(and why a tenderloin is useless to him), 30:37

Links for Episodes 38 & 39:

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