In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast. Brandon shares the winding path that led him into the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being. Other discussions include: how technology has left the domestic scale behind (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher’s duty to kill well; the cost of our existence; and what a random morning in Brandon’s life looks like.
Introduction and Announcements:
- Membership is open!
- New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio!
- Membership forum topics now categorized for easy browsing!
- Watch Brandon compete on The History Channel’s The Butcher!
- To Kill a Pig Nicely now available FREE of charge on our YouTube channel!
- Join us for one of our upcoming Family Pig classes!
- Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith.
- “I am an itinerant slaughterman.”, 1:02
- Farmstead Meatsmith’s unique approach – entire process yields to the culinary end, 3:22
- Brandon’s path into the butchery trade, 7:25
- The birth of Farmstead Meatsmith, 16:15
- How technology has left the domestic scale behind, 18:54
- Technology dulls the edge of human nature, 23:15
- Factory farming vs. veganism and Brandon’s epiphanous moment, 26:55
- The duty to kill well — be deliberate, swift and decisive, 34:21
- The cost of our existence, 42:18
- A morning in Brandon’s life and how to kill animals nicely, 55:20
- Random questions, 1:03:22
Links for Episode 42:
- Marian Caskets: https://www.mariancaskets.com/
- Jane Grigson:
- Wikipedia: https://en.wikipedia.org/wiki/Jane_Grigson
- Amazon books: https://www.amazon.com/s?k=jane+grigson&ref=nb_sb_noss_1