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In Episode 26, Lauren and Brandon discuss fundamental principles to adhere to in the lead-up to a kill.  They describe how to avoid a chase, and how to maintain a calm herd when cornering a sheep or goat.  They also explain the mechanisms for bringing down and subduing a ruminant.

In Episode 27, Brandon and Lauren discuss the need to be decisive and aggressive when killing an animal to protect its dignity and show mercy.  They explain how a sharp knife is critical in making this happen.  Other topics covered are: the intimacy of killing an animal with a knife, how to make the cut and manage the animal as it is dying, collecting blood for blood sausage, working with the animal’s nature throughout the kill, and whether a knife or gun is the best tool to use.

And finally, for those that have been asking…..information on Brandon’s gambrel, and where you can purchase your own.

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:

  • Christmastide, 1:01
  • Feasting….Even when you don’t like the bacon! 3:10
  • Fundamental principles of the lead-up to the kill, 40:28
  • Taking down and subduing a ruminant, 1:09:21

Part 2 Show Notes:

  • Be decisive and aggressive….out of mercy and to preserve the dignity of the animal, 1:00
  • “Be at the service of the sheep”-  managing your feelings of reticence during the kill, 2:53
  • The kill, 10:40
    • Knife or gun?, 11:10
    • Use a “crazy-sharp knife”! 15:28
    • How to make the cut, and the need to hold on to the sheep after delivering the kill, 18:38
    • Collecting blood for blood sausage, 31:48
    • Snapping the neck and nicking the spinal cord, 32:18
  • Brandon’s gambrel, 38:11
  • The intimacy of killing an animal with a knife, and honoring the animal’s nature throughout the kill, 43:20

Links for Episodes 26 + 27:

 

 

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